How to make Sri Puteri Ayu Kueh using Pandan Powder?
Puteri Ayu is a traditional Malay and Indonesian dessert with sponge like texture and flavoured with Pandan and coconut cream or white coconut topping. It’s a delicious kuih,fragrant with pandan and with a lovely light, moist texture and spongy yum!. This kuih is normally steamed in small plastic moulds which you can get from the night market in Asia. Buy as many moulds as you can fill in your steamer so that you steam many kuihs at any one time. The kuih comes in many flavouring nowadays and keeps extremely well in the freezer if you have made in a large batch.
The following recipe is adapted from Azie Kitchen with some personal variation by Pandan Love who runs the "5FoodWay" Food Bloggers blog.
MAKES - 15 cupcakes
1 cup freshly grated coconut
1 tsp cornflour
A pinch of salt
1 large egg
70 gm caster sugar
80 ml coconut cream (Kara brand)
90 gm plain flour
1 tsp tapioca flour
½ tsp ovellete
1¼ tsp My Blue Tea - Pure Pandan Powder (add ½ tsp water to make it into paste)
Pandan Seri Ayu using Pandan Powder
Lightly brush some cooking oil into the cupcakes mould.
Combine grated coconut, cornflour and salt.
Scoop a tsp of grated coconut into each mould.
Use another mould to compress the coconut layer tightly.
TOP LAYER :-
Sieve plain and tapioca flour. Set it aside Use electric mixer to whisk egg and sugar till smooth. Add ovellete and whisk till fluffy. Add in Pandan paste and mix it well. Adjust mixer to low speed, add coconut cream and flour (Alternate) and combine well. Pour the batter into the moulds. Steam those cupcakes on high heat for 13 minutes. Hold the mould and gently squeeze the sides to remove the cakes. Serve immediately.
Have fun making them!
Jennifer Lim or Pandan Love as she is affectionately known - use pure Pandan Powder to make this kueh or snack maybe dessert for some.
Enjoy Pandan Sri Puteri Kueh with a warm Blue Herbal Tea - blends well as the sweetness in the snack blends well with our herbal tea.
Blue Herbal Tea - our best seller with lemongrass, ginger and with Pandan, of course
Recipe and photos contributed by -
Pandan Love or better know in their Blog as "5FoodWay"
We are the Food Bloggers aka Seumas and Jennifer. We live in Sydney, Australia. We chose "5FoodWay" as our blog name because growing up in South East Asia, some of the best food are found in "five foot ways" - ie: hawker stalls, hawker push carts, etc. Our goal is to visit restaurants and try as many dishes as possible. We will taste the food, review them and give you our honest feedback. So, sit back, relax, eat, drink and be happy! Bon apetit!
Meaning of Kueh/Kuih/Kue -
Kuih (Indonesian: kue; also called kueh in Hokkien) are bite-sized snack or dessert foods originating from Malaysia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Malaysia, Brunei, Singapore and Indonesia to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam.
Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian, Indonesian, Bruneian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay among the Peranakan. Many kuih are sweet, but some are savoury. In the northern states of Perlis, Kedah, Perak, and Kelantan, kuih (kuih-muih in Malay) are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savoury kuih can be found. Kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.