Kue putu

Kue Putu, also known as Putu Bambu, is a cherished traditional steamed cake from Indonesia. Shaped like a cylinder and displaying a vivid green color, this delicacy is crafted from rice flour tinted with pandan leaf extract. Its sweet surprise lies in its filling of palm sugar. What makes Kue Putu particularly unique is its cooking method: it is steamed inside bamboo tubes. Once ready, the cakes are pushed out and typically served with a generous sprinkle of grated coconut.

This delightful snack is a familiar sight in maritime Southeast Asia, particularly in Java, Indonesia. Street vendors often sell Kue Putu alongside other traditional treats like Klepon, making it a staple of the local street food scene.

The primary ingredients of Kue Putu are rice flour, pandan leaf extract for coloring, and ground palm sugar. These are packed into bamboo tubes and steamed to perfection. The name "Putu Bambu" derives from the Javanese word "bumbung" meaning bamboo, highlighting the traditional preparation method.

Kue Putu has several variations across Southeast Asia. For instance, Putu Piring is a flat, disc-shaped version popular in Malaysia, Kerala, and Sri Lanka. Another variant, Putu Mangkok, is thicker and rounder and is commonly found in Indonesia. In Singapore, this version is known as Kueh Tutu. While the classic filling is palm sugar, modern twists include chocolate or beef floss.

Similar treats to Kue Putu are found in other cultures as well. The Philippines has Puto, a steamed rice cake, and Puto Bumbóng, which is cooked in bamboo tubes but uses purple glutinous rice. In parts of India (Kerala, Tamil Nadu, and Karnataka) and Sri Lanka, a similar dish called Puttu or Pittu is enjoyed, though it's usually savory rather than sweet. Due to historical colonial ties, Kue Putu has even made its way to the Netherlands.

Whether enjoyed as a street snack or a nostalgic treat, Kue Putu continues to be a delicious part of Southeast Asian culinary heritage.