Putu Ayu cake is without doubt one of the common conventional desserts from Java. The looks of the cake with a sprinkling of white grated coconut on the highest, and a inexperienced backside, is certainly stunning to the attention in accordance with the title of the cake. This putu ayu cake is analogous to the earlier brown sugar putu cake.
Putu Ayu cake with a mushy cake texture is appropriate to be served as a dish for social gathering or different household occasions.
INGREDIENT :
50 gr medium protein flour
50 gr rice flour
75 gr sugar
3 eggs
1/4 tsp salt
1 tsp emulsifier (SP/TBM) 1/2 tsp baking powder
100 gr thick coconut milk from 1/2 coconut, boiled (measure 75 ml)
25 ml suji leaf water (from 30 suji leaves and three pandan leaves)
INGREDIENTS OF GRATED COCONUT (Stirring):
100 gr lengthy grated coconut
1/4 tsp salt
HOW TO MAKE :
1. Flippantly grease the putu ayu mildew with edible oil, spoon the grated coconut on the underside of the mildew.
2. Beat eggs, salt, sugar, and emulsifier till fluffy. Add flour, rice flour, and baking powder whereas sifting and stirring nicely.
3. Add coconut milk and suji leaf water little by short while stirring slowly. 4. Pour into the putu ayu mildew that has been lined with grated coconut.
5. Steam for 12 minutes over medium warmth till cooked.
For: 28 items
