Indonesian Kue Putu

Instructions

1. Prepare the pandan juice
   Blend the pandan leaves with 150ml cold water in a blender until smooth. Strain the mixture through a fine sieve to extract the juice. Set aside 100ml of the pandan juice.
2. Make the rice flour mixture
   In a large bowl, combine the rice flour with 1/4 teaspoon of salt. Gradually add the pandan juice while mixing with your hands until the mixture resembles wet sand that can hold shape when pressed together. If needed, add the pandan extract for a more vibrant green color.
3. Season the coconut
   Mix the freshly grated coconut with 1/4 teaspoon of salt in a small bowl. Set aside for serving.
4. Prepare the steamer
   Set up a steamer with water at the bottom. If using bamboo tubes, line them with banana leaves. If using metal molds, lightly grease them to prevent sticking. Bring the water to a boil.
5. Fill the molds
   Fill each mold one-third full with the rice flour mixture. Add 1-2 teaspoons of grated palm sugar in the center, then cover with more rice flour mixture until the mold is two-thirds full. Do not pack too tightly to allow for expansion during steaming.
6. Steam the cakes
   Place the filled molds in the steamer and cover with a lid. Steam over medium-high heat for 15-20 minutes, or until the cakes are fully cooked and have a soft, fluffy texture.
7. Serve
   When the cakes are done, carefully remove them from the molds while still hot. Roll them in the salted grated coconut, ensuring they're well coated. Serve immediately while warm for the best taste and texture.