 Kue Putu, filled with palm sugar and served with desiccated coconut. | |
| Alternative names | Putu bambu, putu bumbung |
|---|---|
| Type | Sweet dumpling |
| Course | Dessert, snack |
| Place of origin | Indonesia |
| Region or state | East Java |
| Serving temperature | Warm or room temperature |
| Main ingredients | Rice flour, palm sugar, coconut |
| Similar dishes | Puttu,puto,puto bumbong,kueh tutu,mache |
Kue putu orputu bambu is anIndonesiankue.[1] It is made ofrice flour and coloured green withpandan leaves, filled withpalm sugar, steamed inbamboo tubes (hence the name), and served with desiccatedcoconut. This traditional bite-sized snack is commonly found inmaritime Southeast Asia, particularly inJava, Indonesia, where it is calledputu bumbung.Kue putu is usually sold by street vendors and can be found in traditional markets, along with otherkues.Kue putu can also be found in the Netherlands due to its colonial ties withIndonesia.[2]
It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into a bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes were then pushed out from the bamboo tube container and served with grated coconut.[3]
In Javanese,bumbung means "bamboo" or "a hollow cylindrical object; a tube". As the dish began to spread across the country, the name was later translated to Indonesianputu bambu (bambu: "bamboo"). Hence the name, as it is made by filling a bamboo tube with the ingredients (see the above picture).
Variations ofkue putu are often in the shapes or fillings.Kue putu of different shapes with almost identical ingredients, fillings and recipes exist in Southeast Asia.
The white-colored, flatter disc-shapedputu is calledputu piring (Malay for disc/plateputu) and is more common in Malaysia,Kerala andSri Lanka, while thicker and more round white- or green-colouredputu mangkok (Indonesian for bowlputu) is found more in Indonesia. In Singapore, however,putu mangkok is calledkueh tutu.
Traditionallykue putu is filled with palm sugar. Today, however, there are several new variations using different fillings, such aschocolate orabon (beef floss).[4]
In the Philippines,puto refers to a class of pastries made by steaming rice. A type ofputo very similar tokue putu isputo bumbóng, which is also cooked in bamboo tubes (Tagalog:bumbóng). However,puto bumbóng does not use pandan and is traditionally cooked from whole grains, rather than rice flour. It also uses a special, purple variety ofglutinous rice calledpirurutóng which gives it a deep, purple colour (nowadays achieved withfood dye).[5]
In India (Kerala, Tamil Nadu andKarnataka) and Sri Lanka, a similar dish is known asputtu orpittu, though the dessert variety is only prevalent in Tamil Nadu.[6]
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