Cakes & Bread
Kue Putu Bambu (Steamed Rice Cake in Bamboo Tubes)
Prep
20 min
Cook
15 min
Servings
10
Level
Medium
An iconic bamboo kue putu from the Indonesian archipelago! Rice flour is filled with palm sugar, then steamed inside bamboo tubes with hissing steam. The 'ptuuuut' whistle from the steam is the ultimate nostalgic nighttime soundtrack. A legendary night snack that's becoming rarer these days.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g rice flour
- 1/4 tsp salt
- 150ml pandan leaf water (blend 5 pandan leaves + 150ml water, then strain)
- 100g finely shaved palm sugar
- 100g semi-mature grated coconut, steamed with a pinch of salt
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👩🍳 Instructions
- 1 Mix the rice flour and salt together
- 2 Gradually pour in the pandan water while rubbing the mixture between your hands until it has a texture like wet sand — it should hold together when squeezed but still be crumbly and not clump up
- 3 Prepare bamboo tube molds, or you can use small plastic tubes instead
- 4 Fill each tube halfway with the flour mixture, pressing down lightly
- 5 Add 1 tsp of shaved palm sugar in the center
- 6 Cover with more flour mixture until full, pressing down gently
- 7 Place the tubes over a steamer pot or pan of boiling water fitted with a lid that has small holes for the steam to pass through
- 8 Steam for 5-7 minutes until the flour is cooked through and the palm sugar has melted inside
- 9 Push the cake out of the tube onto a bed of steamed grated coconut
- 10 Serve immediately while still hot
💡 Tips
• The flour mixture should have a wet-sand texture — if it's too wet, the cake will turn out dense; if too dry, it won't hold together
• Use finely shaved palm sugar so it melts completely while steaming
• Eat it right away while hot, before the palm sugar hardens again
📊 Nutrition Facts / serving
145
Calories (kcal)
2g
Protein
4g
Fat
26g
Carbs
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