Puteri Ayu

Puteri Ayu 7

This Puteri Ayu is my childhood favorite and my mum was quite well-known for making this kueh, and of course her other signatures such as Kueh Lapis and Pandan Chiffon. For this Puteri Ayu, my mum used to make for my colleagues at Kinokuniya and at SetClear. They all loved it! The kuehs made by mum are fluffy and frangrant, besides looking pretty. I have never thought of making these myself only until a few years back. Since then, I have made this kueh myself, using different recipes that I have googled. None came close to my mum’s BUT my mum lost the recipe and she cannot recall it (><) Hence, left with no choice, I continue to experiment with more recipes.

Been quite some time though since I last made these. It was only until a few weeks ago, my friend at PSG, Susan, told me that she has just attempted this kueh, and I was reminded that I should do this soon too! Would like to share with her my recipe and yesterday was a good opportunity as we had our monthly PSG meeting. I could make some for Susan to try and all at the team too, my “parent-in-crime” as I always term this lovely bunch of mummies and daddies. Back in my mind, I know that not everyone would know this kueh or have tried before. And I was right (^-^)

Puteri Ayu 4

I made these on Tuesday night, late at night. And I had to double the recipe to make “enough” for the whole team. Was quite pleased with the result, thought would have gone rusty and lost the touch. After unmoulding the 28 kuehs (steamed in 3 batches as my steamer is not big enough) and lined them up pretty, I was caught in a dilemma. How should I store these kuehs? I used to eat them fresh and am skeptical about leaving them at room temperature overnight cos of the grated coconut. Worried that the coconut might turn bad the following day. However, if I were to keep them in the fridge, would the texture and taste be compromised? I did not want to take the risk and so I kept all in the fridge. Err …. not all exactly cos I couldn’t resist and pop one into my mouth (^-^)

Puteri Ayu 5

I woke up at my usual time on Wednesday at 5.30am but instead of reading the papers, I started steaming the chilled kuehs. I steamed them over simmering water for 2 minutes and hey! The kuehs regained their original sponginess! And the coconut layers did not fall off (^-^) Glad that this method worked.

Oh, I was saying that not everyone know of this kueh and indeed some of the PSG members have not seen this before. It was their first try for some of the members when they ate my Puteri Ayu. I hope I have not tarnished the reputation of this traditional kueh and have brought justice to its name (#^^#) If any of you have not tried this before, please do. It’s not difficult to make and you just need the moulds for the “tools”.  For the record, I have 48 moulds. Hehehe… well, no use, since my steamer is not large enough. However it does save time cos I could prepare the moulds and the coconut layers while steaming a batch.

Puteri Ayu 6

Below is the recipe I have tried and I am pleased with the result. Hope you would too (^-^) Some recipes might yield cakes that are too “eggy”, too dense, too hard and dry, or coconut layers falling off, or the steamed cakes did not turn out pretty, or hard to unmould the kuehs from the moulds. I have experienced this or that in some of my previous attempts too with other recipes (_ _) Other great recipes you might like to try and see which one you like would be from The Baking Biatch, Guai Shu Shu and of course, Sonia from NasiLemakLover (seems like many bloggers have also gotten their inspiration from her ^^ She has credited her recipe to Amelia). I have largely adapted the recipe from Elin’s blog, with only minor alterations. Am thankful to Cynthia, Kenneth, Sonia, Elin and Amelia. Have learnt from their recipes and posts. Most important person to thank would be my mummy! For she was the one who introduced this “delicacy” to us, who inspired me with her delish Puteri Ayu, who set the standard for me to achieve.


* Makes 28 pieces (depending on the size of your moulds and the ratio of coconut and pandan layers.)
 Puteri Ayu 1
4 eggs
200 gm castor sugar
300 gm plain flour
1 tsp baking powder
2 tsp condensed milk * Original recipe uses Ovalette
240 ml coconut milk (blend 8-10 pcs of pandan / screwpine  leaves with coconut milk)
1 tsp salt
a drop of green coloring* optional *I have omitted this time as one of my friends cannot take colouring. Would have used my fav Koepoe pandan extract otherwise ^^Topping:
120 gm fresh shredded coconut
1/2 tsp salt
2 tsp corn flour

Puteri Ayu 2










1) Mix the topping ingredients together and keep aside.
2) Brush the mould with some cooking oil, fill bottom of the mould with shredded coconut.
3) Stack 2 moulds together and press till shredded coconut is firmed.
4) Sift flour and baking powder.
5) Beat sugar, eggs and condensed milk until fluffy.
6) Add coconut milk and mix well. Add in colouring or green pandan extract (optional)
7) Slowly add in flour and mix till well combine.
8) Fill in the moulds with batter till almost full.
9) Prepare steamer. Bind the cover of steamer with the steaming cloth, if you have. I like to steam my kuehs or cakes this way to get smoother top.
10) When water boils, put in the filled moulds, steam for approximately 12 mins.
11) Remove from heat and let cool. When the cake turns slightly cool, remove the cake from the moulds.  For this recipe, it is easy to unmould the cakes. You just need to slightly press the sides of the cake away from the mould. Invert the mould and the cake will drop out. Otherwise, you may use a toothpick to prick it out. However, be careful when unmoulding to prevent the top coconut layer from falling out.

Gentle notes to myself:
It is possible to keep the cakes in the fridge. Just reheat by steaming over simmering water for about 2 minutes when removed from the fridge.

Glad to have this recipe typed out cos going to share with friends. Hope they can try and will also like this recipe, like these Puteri Ayu (^-^)

Puteri Ayu 3

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