Tuesday, November 5, 2013

In Indonesia, there is a traditional cake named Putu Ayu. It is a steamed cake that's made using coconut as its main ingredients. Putu Ayu is very popular in East Java and it can be bought in almost everywhere especially in traditional markets. It is common to use this cake as part of the traditional feast or celebration or treats because it taste good, looks pretty, and not really hard to make.

Few months ago, I found this recipe from J's Kitchen. Baked Putu Ayu. Well... its a twisted recipe from the original putu ayu recipe because originally putu ayu should be steamed and not baked. It's unique and I think it's creative because actually I never thought that this cake can be baked. I tried it and it was a hit. I recommended this recipe to my friend and she loved it as well. She even made it for her husband's colleagues. Because of her, last week, I decided to make it for my husband farewell party treat.

I twisted the recipe by mixing the grated coconut with the batter instead of press it into the tin separately like J's recipe. I mixed the grated coconut together with the batter, pour it into the muffin tin, and bake it. It's good. But I'm not sure if i could name it baked putu ayu anymore because I mixed the grated coconut so there's no more separate white part and green part as it supposed to be. That's why I prefer to name it coconut cake.

Ingredients  (for about 20 mini cake) :
  • 100 grams AP Flour
  • 75 grams white granulated sugar
  • 1 tsp baking powder
  • 50 ml vegetable oil
  • 100 ml coconut milk
  • 2 egg whites
  • 1/4 tsp vanilla extract
  • 1/2 tsp pandan paste
  • 80 grams shredded coconut
  • 1/4 tsp salt
  • 2-3 tbs (about 30-45 grams) melted butter for greasing the muffin tin
Preparation :
  1. Preheat the oven for 180 C (356 F).
  2. Prepare mini muffin tin and grease it with melted butter. Set aside.
  3. In a big bowl put 2 egg whites and whisk it with hand mixer until soft peak forms.
  4. In another bowl, using the same hand mixer, beat and mix together flour, salt, baking powder, sugar, vegetable oil, and coconut milk.
  5. Add vanilla extract and pandan paste into the batter and mix again.
  6. Add 1/3 of whipped egg whites into the batter and fold it up until the batter is lightened.
  7. Fold another 1/3 of the whipped egg whites and continue it with the rest of the egg whites.
  8. Add grated coconut into the batter and fold it until they are all mixed well.
  9. Divide the batter into the greased muffin tin evenly.
  10. Bake for 20-25 minutes or until toothpick test comes out clean.
  11. Let it cool for a while before remove them out from the muffin tin.

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