Putu Bumbung Recipe

 Putu bumbung is a beloved traditional Indonesian snack, often found in street markets and traditional ceremonies. Its simple ingredients and straightforward preparation belie the rich, comforting flavors it delivers. This recipe captures the essence of this classic treat, perfect for those looking to explore the flavors of Indonesia at home.

Ingredients:

250 grams of rice flour

200 grams of brown sugar, finely chopped

1/2 teaspoon of salt

2 pandan leaves, knotted

1/2 teaspoon of vanilla extract

200 ml of water

100 grams of grated coconut, steamed and lightly salted

Banana leaves or bamboo tubes (optional) for molding

Instructions:

Preparation:

Begin by preparing the rice flour. If using store-bought rice flour, sift it to ensure there are no lumps. If you're making your own rice flour, soak rice in water for a few hours, drain, and then grind it into a fine powder.

Flour Mixture:

In a mixing bowl, combine the rice flour and salt. Gradually add water while stirring continuously until the mixture resembles wet sand. The mixture should hold together when pressed but crumble easily when disturbed.

Steaming Coconut:

Prepare the grated coconut by mixing it with a pinch of salt. Steam the coconut for about 10 minutes. This step ensures the coconut remains fresh and enhances its flavor.

Molding the Putu:

If using bamboo tubes, lightly grease the insides with a bit of oil. Fill each tube halfway with the rice flour mixture, pressing it down gently. Add a layer of finely chopped brown sugar in the center, then cover with more rice flour mixture, pressing it down to pack it firmly.

If using banana leaves, cut the leaves into small squares. Place a spoonful of the rice flour mixture onto each leaf, add a bit of brown sugar in the center, and then top with more rice flour mixture. Fold the leaves into small parcels, securing them with toothpicks if necessary.

Steaming:

Arrange the filled bamboo tubes or banana leaf parcels in a steamer. Add pandan leaves to the steamer for additional fragrance. Steam the putu over medium heat for about 10-15 minutes or until the rice flour is cooked and firm.

Serving:

Once cooked, remove the putu from the steamer and allow them to cool slightly. If using bamboo tubes, gently push the putu out from one end. If using banana leaves, carefully unwrap the parcels.

Roll the steamed putu in the steamed grated coconut, ensuring they are well-coated.

Tips:

1. Make sure the rice flour mixture is moist but not too wet. The right consistency is key to achieving the perfect texture for putu bumbung.

2. Steaming the grated coconut is important to prevent it from spoiling quickly, especially if you're not serving the putu immediately.

3. Adding pandan leaves to the steamer gives the putu a delightful aroma, enhancing the overall eating experience.

Enjoying Putu Bumbung:

Putu bumbung is best enjoyed warm. Its soft, slightly chewy texture combined with the sweet burst of brown sugar and the fragrant, salty grated coconut creates a delightful contrast of flavors and textures.

Serve putu bumbung with a cup of hot tea or coffee for a traditional Indonesian snack experience.