PUTERI AYU


HISTORY

Puteri Ayu is also known as Kuih Nyonya. It can also be directly translated as Graceful Princess. It is an Indonesian kuih which is green in colour with te coconut topping. It’s a delicious kuih with Pandan fragrance and light ,moist texture like sponge cake.
This kuih is normally steamed in small plastic moulds which you can get from the night market. Buy as many moulds as your steamer can fit so that you can steam many kuihs in one time. The kuih comes in many flavoring nowadays and it can be kept extremely well in the freezer if you have made in a large batch.



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Ingredients
2 large eggs
170g castor sugar
200g plain flour, sifted
3/4tsp Ovalette

Combine
100ml thick coconut milk
1 Pandan leaf (cut in a few small parts)
A few drops of green colouring

Mix
½ a large grated white coconut
1 tbsp cornflour
A pinch of salt

Method:
  1. To extract coconut milk : In a blender, add in about 1 cup of fresh grated coconut and about 90ml lukewarm water(mix hot and warm water)
  2. Add in the cut screwpine leaf and blend together for a few minutes.
  3. Sieve and extract the coconut milk + pandan juice.
  4. Measure to make sure that you have obtained 100ml of thick coconut milk. Leave aside.
  5. Mix eggs and sugar together with ovalette.
  6. Beat until light and fluffy.
  7. Stir in santan/coconut milk mixture and the flour.
  8. Lightly grease small plastic moulds with a little cooking oil and put in a teaspoonful of coconut mixture into each mould.
  9. Press down firmly.
  10. Fill in the mould up to a three quarter full.
  11. If you add in three quarter full, the kuih will have a hollow in the center. Either ways are acceptable.
  12. Steam over rapid boiling water for 12 mins.

HAVE FUN TRYING THIS RECIPE :p



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Note: You must have Ovalette to prepare this kuih so that you get a spongy and fluffy texture.

Info credit to :
malaysiandelicacies.blogspot.com

NORHASLINDA BINTI MUHAMMADIN
INTAN MUNIRAH BINTI RADZI
NURUL DIYANAH BINTI KHALID