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Easy Pandan Coconut Steamed Mini Cakes (Kue Putu Ayu)

These soft, fluffy steamed cakes are a traditional Indonesian favorite, known for their vibrant green color, sweet pandan aroma, and delightful layer of lightly salted grated coconut on top. They're as beautiful as they are delicious — perfect for teatime or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 pcs
Course: Afternoon Tea, Dessert, Snack
Cuisine: Indonesian, Javanese
Calories: 100
Ingredients Method Notes

Ingredients
  

Coconut Topping
  • 1/2 cup freshly grated semi-mature coconut (kelapa setengah tua), firm white coconut flesh that is not too old or too soft; substitute with unsweetened shredded coconut soaked in warm water for 10 minutes and squeezed dry
  • 1/2 teaspoon salt
Cake Batter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ovalet emulsifier, used to stabilize and increase volume in batters; substitute with 1 teaspoon of cake stabilizer, or omit and beat eggs and sugar longer until thick and fluffy
  • 1 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1 teaspoon pandan paste pasta pandan, a green extract made from pandan leaves; substitute with 1 teaspoon vanilla + a drop of green food coloring if needed

Instruction
 

  1. Prepare the Coconut Topping:
    In a small bowl, combine grated coconut (kelapa parut) with salt. Mix well and set aside.
  2. Make the Batter:
    In a mixing bowl, beat sugar, eggs, and ovalet (or substitute) with a hand mixer on high speed until the mixture becomes thick, pale, and fluffy (about 5–7 minutes).
  3. Add the sifted flour and baking powder to the egg mixture. Fold gently until just combined.
  4. Stir in pandan paste. Mix until the color is evenly distributed.
  5. Prepare the Molds:
    Lightly grease small flower-shaped molds (or use silicone muffin cups or mini bundt pans as a substitute). Place 1 teaspoon of the coconut mixture into the bottom of each mold, then spoon the cake batter over it until about 3/4 full.
  6. Steam the Cakes:
    Arrange the molds in a steamer. Cover with a clean kitchen towel under the lid to prevent condensation from dripping. Steam over medium-high heat for 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cakes from the steamer and allow them to cool for a few minutes before unmolding. Serve warm or at room temperature.

Notes

  • Ovalet is commonly used in Southeast Asia to create a stable, airy cake structure. It can be found in Asian grocery stores or online. If unavailable, beat the egg and sugar mixture longer to trap more air.
  • Pandan paste has a distinct floral-vanilla-grassy aroma that gives Putu Ayu its signature flavor and green color. You can find it in Asian supermarkets or online. If substituting, use vanilla extract with a little green food coloring—but the flavor won’t be the same.
  • Semi-mature coconut has a firm texture ideal for grating. If you can’t find fresh coconut, use unsweetened shredded coconut (not sweetened flake) and soak in warm water before use to moisten it.
  • Steamer alternative: If you don't have a traditional steamer, use a large pot with a steaming rack or a metal colander set over simmering water. Cover with a tight-fitting lid.
  • Mold alternative: If Putu Ayu molds are unavailable, use small silicone cupcake molds, silicone ice cube trays, or even mini muffin tins.