Steam Oven Recipe: Steamed Rice and Coconut Cylinders

 

 Kue Putu Bambu (Steamed Rice and Coconut Cylinders), a traditional Indonesian and Malaysian sweet snack.¹ It is typically steamed in bamboo tubes, which is replicated here using other cylindrical moulds suitable for a steam oven.²

Ingredients

For the Rice Cake (Putu):

• 200g Rice flour (not glutinous rice flour)
• 120ml Water (or as needed)
• tsp Salt
• 2-3 Pandan leaves (optional, for flavour/colour)
• Green food colouring (optional, to enhance colour)
• 100g Palm sugar (Gula Merah/Melaka), finely shaved or chopped

For the Topping (Kelapa Parut):

• 150g Freshly grated white coconut (avoid dry, desiccated coconut)
• tsp Salt
• 1 small piece of Pandan leaf, knotted (optional)

Equipment

• Steam Oven
• Small cylindrical moulds (e.g., small, sturdy metal tubes, or purpose-made Putu moulds. Traditionally, bamboo tubes are used.)
• Fine-mesh sieve or sifter
• Steaming tray or wire rack for the steam oven

Method & Instructions

1. Prepare the Topping

1. Mix the grated coconut with  tsp salt. If using a pandan leaf, tuck it into the coconut mix.
2. Place the salted coconut mixture onto a small steaming dish.
3. Steam Oven: Steam the coconut mixture at  (full steam) for 5–10 minutes. This softens the coconut and prevents it from souring quickly. Set aside to cool slightly.

2. Prepare the Rice Flour Mix

1. Infuse Water (Optional): If using, simmer the water with the pandan leaves (and a drop of food colouring) until it is fragrant. Discard the leaves and let the water cool to lukewarm.
2. Place the rice flour and  tsp salt in a large mixing bowl.
3. Gradually drizzle the lukewarm pandan water into the rice flour while rubbing the mixture with your fingertips. Crucially, do not knead. The goal is to achieve a texture like coarse, wet sand or fine crumbs—if you press a handful, it should hold its shape, but easily crumble when touched. You may not need all the water.
4. Sift: To ensure the mixture is airy and lump-free, push the entire rice flour mix through a coarse sieve or sifter. This step is vital for a light, delicate texture.

3. Fill and Steam the Cylinders

1. Pre-heat the Steam Oven to  (full steam).
2. Prepare your moulds. Ensure they are clean and dry.
3. Place a small amount of the fluffy rice flour mixture into the bottom of each cylinder (about  full). Do not press or pack the flour. The mixture must remain light and loose.
4. Place about  to 1 tsp of shaved palm sugar on top of the flour layer.
5. Top with more of the rice flour mixture until the mould is full. Use a spoon to gently scrape the excess off the top to level it, but still do not press. The loose consistency is what allows the steam to cook it properly and gives it the right texture.
6. Arrange the filled moulds upright on your steam oven tray.
7. Steam: Cook in the steam oven at  (full steam) for 10–12 minutes, or until the cakes are firm and the palm sugar is melted.

4. Serve

1. Carefully remove the hot moulds from the oven.
2. To unmould, use a chopstick or a blunt tool to gently push the cake out from the bottom of the cylinder onto a serving plate.
3. Immediately spoon a generous amount of the steamed, salted coconut topping over the warm cylinders.
4. Serve warm to ensure the palm sugar is molten and gooey.

Tips for Success

• Flour Texture is Key: The texture of the rice flour mixture should be like light, damp sand. If it's too wet, the final product will be dense and sticky. If it's too dry, it will crumble and be chalky.
• Do Not Pack: This is the most important rule. If you press the flour into the mould, the steam cannot penetrate evenly, resulting in a hard, gummy cake. The texture should be just enough to hold its shape after steaming.
• Keep Warm: Kue Putu is best enjoyed warm. The heat keeps the palm sugar filling wonderfully melted and gooey.
• Palm Sugar Quality: Use high-quality palm sugar (Gula Melaka or Gula Merah) for the best flavour. Ensure it is finely chopped so it melts completely in the short steaming time.
• Steaming Moulds: If you don't have traditional bamboo, you can use PVC pipes (food-grade), small aluminium cans with both ends removed, or even thick banana leaf rolls secured with toothpicks. Ensure they are heat-safe.
• Steam Oven Advantage: The steam oven provides constant, high-humidity steam, which is perfect for these delicate rice cakes, preventing them from drying out while ensuring a quick, even cook.