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putu bambu

Putu Bambu Recipe: Indonesian Steamed Rice Cake

Putu Bambu, also called Kue Putu Bumbung, is a beloved Indonesian street snack made from steamed rice flour, filled with palm sugar, and traditionally cooked inside bamboo tubes. When steamed, the cakes release a fragrant pandan aroma and a smoky bamboo scent—making them both nostalgic and theatrical. This recipe adapts the tradition for Western home kitchens while preserving its authentic Indonesian soul.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 small cakes
Course: Dessert, Snack
Cuisine: Indonesian, West Java
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cake Mixture
  • 2 cups rice flour tepung beras
  • ½ teaspoon pandan extract pasta pandan – or substitute with vanilla for aroma
  • ½ teaspoon salt
  • 4 –5 tablespoons water just enough to create a moist, crumbly texture
For the Filling
  • ½ cup grated palm sugar gula aren or gula jawa – substitute with dark brown sugar if unavailable
For Topping
  • 1 cup freshly grated coconut kelapa parut – substitute with unsweetened desiccated coconut, lightly moistened

Instruction
 

Prepare the Rice Flour Mixture
  1. In a mixing bowl, combine rice flour, salt, and pandan extract.
  2. Slowly sprinkle water while mixing until the flour feels slightly damp but still crumbly, not sticky.
Prepare Bamboo Molds (or Substitute)
  1. Traditionally, the mixture is steamed inside small bamboo tubes. For a home kitchen, you can use silicone cupcake molds, stainless steel pudding molds, or even shot glasses lined with parchment paper.
Fill the Molds
  1. Place a thin layer of the rice flour mixture into the bottom of each mold.
  2. Add 1–2 teaspoons of grated palm sugar in the center.
  3. Cover with more rice flour mixture until filled, but do not pack tightly—keep it loose so steam can penetrate.
Steam the Cakes
  1. Prepare a steamer with boiling water.
  2. Place molds inside and steam for 8–10 minutes, until the mixture is firm and releases a fragrant aroma.
    putu bambu molds
Serve
  1. Gently remove the cakes from molds.
  2. Sprinkle generously with freshly grated coconut before serving.

Notes

  • Palm Sugar Substitute: If palm sugar (gula aren) is hard to find, use dark brown sugar or muscovado sugar for a similar caramel flavor.
  • Pandan Extract: Widely available in Asian grocery stores. If unavailable, vanilla or a few drops of coconut extract can work as alternatives.
  • Coconut: Fresh grated coconut gives the best texture. In the US/EU, use unsweetened shredded coconut; lightly steam or moisten it with warm water to soften.
  • Molds: Since bamboo tubes are not common in Western kitchens, use small heatproof cups, mini pudding molds, or silicone molds. To add a "bamboo effect," wrap molds in parchment or banana leaf strips before steaming.
  • Viral Serving Tip: Serve hot and let guests open the mold themselves—releasing the steam and aroma makes it a dramatic, share-worthy moment (perfect for TikTok/Instagram).