Hey guys! Ever heard of Putu Ayu? It's this super yummy Indonesian steamed cake that's soft, fluffy, and has this awesome coconut flavor. Today, we're diving into the Odapur Scnana version of this classic treat. Trust me, once you try this recipe, you’ll be making it all the time!

What is Putu Ayu?

Before we jump into the recipe, let's talk a bit about what makes Putu Ayu so special. Putu Ayu, which translates to "beautiful princess cake", is a traditional Indonesian snack. It's known for its distinctive green color, which comes from pandan leaves, and its grated coconut topping. The combination of the sweet, slightly savory cake with the rich, nutty coconut is just heavenly. You'll usually find these being sold at traditional markets and street vendors all over Indonesia. It’s not just a snack; it's a little piece of Indonesian culture that has been passed down through generations. The unique cone shape is achieved by steaming the batter in cone shaped molds, and the result is a delightful treat that is perfect for breakfast, afternoon tea, or any time you need a sweet pick-me-up. Now that we know what makes Putu Ayu so special, let’s dive into the specifics of the Odapur Scnana recipe and how it elevates this classic treat to a whole new level. This version keeps the traditional flavors intact, while adding a special touch that makes it stand out. Get ready to learn all the secrets to making the perfect Putu Ayu at home!

Why Odapur Scnana’s Recipe Stands Out

You might be thinking, "Okay, another Putu Ayu recipe, what's so special about Odapur Scnana's version?" Well, let me tell you, it's all about the little tweaks and attention to detail. First off, Odapur Scnana uses high-quality ingredients to enhance the flavor. We're talking fresh pandan leaves for that vibrant green color and aromatic scent, and freshly grated coconut for the perfect texture. But it's not just about the ingredients; it's also about the technique. Odapur Scnana's recipe focuses on achieving the perfect balance of moisture and fluffiness. The steaming process is carefully monitored to ensure the cakes are cooked through without becoming dry. Plus, they share some pro tips on how to prevent the coconut topping from falling off – a common issue with homemade Putu Ayu. They might also have a unique ingredient, or a special method that they use to elevate the flavor and texture of this traditional snack. The Odapur Scnana team has spent years perfecting this recipe, and all that experience shines through in the final product. So, if you want to make Putu Ayu that's a cut above the rest, stick around. We’re about to reveal all the secrets to making this delightful treat like a pro!

Ingredients You'll Need

Alright, let's gather our ingredients. Here’s what you’ll need to make Odapur Scnana’s amazing Putu Ayu:

• 200g all-purpose flour
• 150g sugar
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 200ml coconut milk
• Pandan leaves (for the green color and flavor)
• Grated coconut (for topping)
• A pinch of salt (for the coconut topping)
• A little bit of tapioca starch (to help the coconut stick)

Make sure your ingredients are fresh! Freshly grated coconut makes a HUGE difference, and fresh pandan leaves will give you that vibrant green color and amazing aroma. Using high-quality ingredients is a key to achieving that authentic, delicious flavor that Odapur Scnana is known for. If you can’t find fresh pandan leaves, you can use pandan extract, but trust me, the real deal is worth the effort. And don’t skimp on the coconut milk! It’s what gives the cake that rich, creamy texture that we all love. With these ingredients in hand, you're well on your way to creating a batch of Putu Ayu that will impress your friends and family. Next, we'll dive into the step-by-step instructions to make sure you get it just right!

Step-by-Step Instructions

Okay, now for the fun part – making the Putu Ayu! Follow these steps carefully to get the best results:

1. Prepare the Coconut Topping: Mix the grated coconut with a pinch of salt and tapioca starch. Steam it for about 10 minutes to prevent it from spoiling quickly and to help it stick to the cake.
2. Make the Pandan Extract: Blend pandan leaves with a little coconut milk, then strain to get the extract. This will give your Putu Ayu that beautiful green color and fragrant aroma.
3. Mix the Batter: In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs and coconut milk with the pandan extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
4. Prepare the Molds: Grease your Putu Ayu molds with a little oil. Press the steamed coconut topping into the bottom of each mold.
5. Pour in the Batter: Carefully pour the batter into the molds, filling them almost to the top.
6. Steam the Cakes: Steam the molds for about 15-20 minutes, or until the cakes are cooked through. You can check by inserting a toothpick – if it comes out clean, they’re done!
7. Cool and Serve: Let the cakes cool slightly before removing them from the molds. Serve warm and enjoy!

Following these steps precisely will ensure that your Putu Ayu comes out perfectly every time. Odapur Scnana always emphasizes the importance of not overmixing the batter, as this can result in a tough cake. And remember, the steaming time may vary depending on your steamer, so keep an eye on them. With a little practice, you'll become a Putu Ayu master in no time!

Tips and Tricks for Perfect Putu Ayu

Want to take your Putu Ayu game to the next level? Here are some Odapur Scnana-approved tips and tricks:

• Use Fresh Ingredients: I can't stress this enough! Fresh pandan leaves and freshly grated coconut make a HUGE difference in the flavor and texture.
• Don't Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Steam the Coconut Topping: Steaming the coconut topping not only prevents it from spoiling quickly, but also helps it stick to the cake.
• Grease the Molds Well: This will make it easier to remove the cakes from the molds without damaging them.
• Use a Clean Steamer: Make sure your steamer is clean and free of any odors. You don't want your Putu Ayu to taste like yesterday's leftovers!
• Monitor the Steaming Time: Steaming time may vary depending on your steamer, so keep an eye on the cakes. They're done when a toothpick inserted into the center comes out clean.
• Experiment with Flavors: Feel free to add a drop of vanilla extract to the batter.

Variations on the Classic Recipe

One of the great things about Putu Ayu is that it’s so versatile! While the classic pandan and coconut flavor is always a winner, there are tons of ways to mix things up and create your own unique variations. Here are a few ideas to get you started:

• Chocolate Putu Ayu: Add cocoa powder to the batter for a chocolatey twist. You can also add chocolate chips for extra indulgence.
• Strawberry Putu Ayu: Blend fresh strawberries into the batter for a fruity and colorful variation. Top with sliced strawberries for a beautiful presentation.
• Cheese Putu Ayu: Add grated cheese to the batter for a savory and cheesy flavor. This is a popular variation in Indonesia.
• Coffee Putu Ayu: Add a teaspoon of instant coffee powder to the batter for a coffee-flavored treat. Top with a sprinkle of coffee grounds for extra flavor.

Serving and Storing Your Putu Ayu

Your Odapur Scnana-inspired Putu Ayu is ready! Serve them warm for the best taste and texture. They're perfect for breakfast, afternoon tea, or a sweet snack any time of day. To store any leftovers, keep them in an airtight container in the refrigerator. They'll stay fresh for a couple of days. You can also reheat them by steaming them for a few minutes or microwaving them briefly.

Conclusion

So there you have it! Odapur Scnana’s delicious Putu Ayu recipe, complete with tips, tricks, and variations. I hope you guys give it a try and enjoy this amazing Indonesian treat. Trust me, once you make it, you’ll be hooked! Happy baking!