Indonesian Putu Bambu (Steamed Rice Cake in Bamboo)
Course: Dessert, Snack
Cuisine: Indonesian
Prep Time: 40 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 50 minutesminutes
Servings: 16pieces (depends on the size)
Author: Marvellina
Learn how to make Indonesia putu bambu with the right texture. All the tips you need to know to make it the right way. You can make this with or without the bamboo tubes
Prepare the topping by mixing the grated coconut and salt and steam for 10 minutes over medium heat
Steam the rice flour:
Put the rice flour on a steaming plate or you can line your steamer with banana leaves and put the flour on top. Cut pandan leaves into smaller pieces and tuck them inside the flour to impart some flavor. Wrap the lid of your steamer with a cloth so no water will drop on the flour. If you have a bamboo steamer, you don't have to worry about water condensation. Steam over medium heat for 25 minutes
Remove from the steamer and let it cool down completely. The steaming process adds some hydration to the flour and also to get rid of the "raw" taste of the rice flour
Prepare the putu mixture:
Get the steamer ready with some water on high heat. Place the cooled-down steamed rice flour and salt in a large mixing bowl. Adding the water a little bit at a time. I can't stress enough the importance of not dumping the water all at once. Continue until you use up most of the water (or all). The flour should feel "damp" and you will see some large and small lumps. That's normal
Use a strainer to strain the mixture and you will get fine granules. They should feel airy and powdery. DO NOT press on this mixture
Make your own mold:
Cut some banana leaves or use aluminum foil. Cut into 3 inches wide, about 4 inches long. Use something round, about 1 to 1 1/2 inches in diameter to roll into tubes and secure with a stapler. Make about 15-16 of them. Cut out about 2 x 2 inches square of parchment paper or banana leaves as a base
Put the tube on top of the base. Fill the tube with rice flour mixture (about 1/2 of the height of the tube. DO NOT PACK/PRESS the flour. It is supposed to be loose, then spoon some coconut sugar and then top with more flour mixture and use your finger to gently scrape off to level the top
Place the tube in the steamer and steam over medium heat for 15-20 minutes. When they are done, remove from the steamer and gently remove the banana leaves or foil and put the kue putu on a plate and proceed to serving step
If you use idly maker (I haven't tried this myself):
The process is very similar to using kueh tutu mold. Layer with flour mixture, then the gula jawa and then cover with more flour. The only difference is you don't need to remove any mold or flip over anything. It's probably much easier. Steam for about 10-15 minutes. When they are done, proceed to serving step
If you have bamboo tubes:
Put some of the flour mixture inside the tube (with the coin already inserted inside the pipe), about 1/2 of the height of the tube. DO NOT PACK/PRESS the flour. It is supposed to be loose, then spoon some coconut sugar and then top with more flour mixture and use your finger to gently scrape off to level the top
Place the tube in the steamer and steam over medium heat for 15-20 minutes
When ready, push the Putu Bambu out. You can use a chopstick and slowly push the coin out and the Putu Bambu will slide out. Don't panic if it doesn't really hold its shape. Line your serving dish with banana leaves if you want. That's how it was served in Indonesia
Serving:
Sprinkle with the grated coconut and salt mixture along with a generous amount of sugar on top of it