Putu Ayu Jagung By Dapur Sinolin

Putu Ayu Jagung  By Dapur Sinolin


  • 300 gr grated coconut
  • pinch of salt
  • 5 tablespoons thin coconut milk
  • 1 sheet of pandan leaves


  • 3 eggs
  • 200 grams of granulated sugar
  • 1/4 tsp vanilli
  • 1 tbsp.


  • 250 gr of flour (blue triangle)


  • 200 grams of sweet corn in the pipil
  • 200 ml medium thick coconut milk (coconut milk has been cooked)a drop of yellow coloring.


  1. First steam material A for 10 minutes. Lift aside.
  2. Mix all the ingredients in B. mixer until you trace. .
  3. Mix ingredients D
  4. (except food coloring) blender until the corn is fine, then strain, add the yellow coloring, stir well, set aside.
  5. input the C&D ingredients into the ingredients dough B
  6. mix with low speed, turn off the mixer. stir with a spatula. .
  7. prepare a steaming pot make sure the water is boiling. rub a little vegetable oil.
  8. pour a little of the grated coconut which has been steamed into a mold of putu ayu
  9. then pour the mixture into the mold, do it until the dough runs out.
  10. steamed putu ayu – + 12 minutes, steam until cooked.
  11. Make sure the steaming lid should be cloth-coated so that the steaming water does not drip onto the surface of the cake.

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