Soft and spongy mini steamed pandan cakes with coconut topping known as Puteri Ayu or Putu Ayu or Ayu Apam (so many name just like me, or u can call it villett kuih now like my little friend did haha) is a popular snack in Southeast Asia. Learn how to make this easy steamed kuih with this fool-proof recipe.

Few tips:

For a soft and spongy Puteri Ayu: Make sure the cakes are covered with baking paper while steaming so the steam water won’t drip on it and make them too moist and dense.

For a nice vibrance green colour: Add 2 drops of food colouring into the mixture so the cake turns out nice in apple green. With only the colour from pandan, the cake will turn out yellowish green. If you don’t mind the colour, you may skip the colouring.

To all my friends, Selamat Hari Raya ❤️

Puteri Ayu (Mini Steamed Pandan Cake with Coconut)

CategoryDifficultyBeginner

Soft and spongy mini steamed pandan cakes with coconut topping known as Puteri Ayu or Putu Ayu or Ayu Apam is a popular snack in Southeast Asia. Learn how to make this easy steamed kuih with this fool-proof recipe.

Yields15 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 140 g Eggs (about 3 eggs)
 110 g Sugar
Pandan Juice (75g)
 10 Pandan Leaves
 100 g water
Topping
 150 g Fresh Shredded Coconut
 15 g Corn Starch
 3 g Salt
Dry Ingredients
 180 g Cake Flour
 2 tsp Baking Powder (double action)
Wet Ingredients
 75 g Coconut Milk
 75 g Pandan Juice
 30 g Natural Oil
 2 drops Green Gel Colouring (optional)

1

Cut the pandan leaves into pieces. Put it in the thermomix mixing bowl along with 100 ml of water. Blend for 10 sec | Speed 10. Strain the mixture to get 75 ml of pandan juice. (Top up with some water if necessary)
Mix the pandan juice, coconut milk, natural oil and green colouring in a small bowl and set them aside.

2

Prepare 14 pieces of 3 inch Puteri Ayu mould (or 20 pieces for 2.5 inch size) and grease it with oil and set aside.

3

Take another small bowl. Mix well the shredded coconut with cornstarch and salt. Take about 1 tablespoon of coconut mixture and press it down to the bottom of the moulds. Set aside.

4

Place the butterfly whisk into the clean and dry Thermomix mixing bowl, add eggs and sugar then whip for 10 min | 50°C | Speed 3.5. (Note: increase the speed gradually so the eggs won't splash on the sides)

5

Meanwhile, prepare the dry ingredients. Place a piece of baking paper on a flat surface and sift the cake flour and baking powder onto the baking paper. Then, side aside.
Arrange the moulds into the Varoma dish and Varoma tray.

6

When the egg mixture is ready, keep the lids in place and remove the measuring cup and continue mix for 40 sec | Speed 2, add the wet ingredients through the hole and follow by the dry ingredients.

7

Remove the butterfly whisk, use spatula gently fold and mix again if you see any loose flour.

8

Pour the batter into the moulds, fill it all the way up. Use baking paper to cover the cake so later the water won't drip on the cake while steaming.

9

Clean the mixing bowl and fill with 500g water. Place the Varoma Set and steam for 15 min | Varoma | Speed 2.

10

Carefully remove the Varoma set and baking papers from the cake. Unmould the cake immediately on cooling rack to let them cool down completely.

Ingredients

 140 g Eggs (about 3 eggs)
 110 g Sugar
Pandan Juice (75g)
 10 Pandan Leaves
 100 g water
Topping
 150 g Fresh Shredded Coconut
 15 g Corn Starch
 3 g Salt
Dry Ingredients
 180 g Cake Flour
 2 tsp Baking Powder (double action)
Wet Ingredients
 75 g Coconut Milk
 75 g Pandan Juice
 30 g Natural Oil
 2 drops Green Gel Colouring (optional)

Directions

1

Cut the pandan leaves into pieces. Put it in the thermomix mixing bowl along with 100 ml of water. Blend for 10 sec | Speed 10. Strain the mixture to get 75 ml of pandan juice. (Top up with some water if necessary)
Mix the pandan juice, coconut milk, natural oil and green colouring in a small bowl and set them aside.

2

Prepare 14 pieces of 3 inch Puteri Ayu mould (or 20 pieces for 2.5 inch size) and grease it with oil and set aside.

3

Take another small bowl. Mix well the shredded coconut with cornstarch and salt. Take about 1 tablespoon of coconut mixture and press it down to the bottom of the moulds. Set aside.

4

Place the butterfly whisk into the clean and dry Thermomix mixing bowl, add eggs and sugar then whip for 10 min | 50°C | Speed 3.5. (Note: increase the speed gradually so the eggs won't splash on the sides)

5

Meanwhile, prepare the dry ingredients. Place a piece of baking paper on a flat surface and sift the cake flour and baking powder onto the baking paper. Then, side aside.
Arrange the moulds into the Varoma dish and Varoma tray.

6

When the egg mixture is ready, keep the lids in place and remove the measuring cup and continue mix for 40 sec | Speed 2, add the wet ingredients through the hole and follow by the dry ingredients.

7

Remove the butterfly whisk, use spatula gently fold and mix again if you see any loose flour.

8

Pour the batter into the moulds, fill it all the way up. Use baking paper to cover the cake so later the water won't drip on the cake while steaming.

9

Clean the mixing bowl and fill with 500g water. Place the Varoma Set and steam for 15 min | Varoma | Speed 2.

10

Carefully remove the Varoma set and baking papers from the cake. Unmould the cake immediately on cooling rack to let them cool down completely.

Puteri Ayu (Mini Steamed Pandan Cake with Coconut)
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