Slow Cooker Putu Ayu - Indonesian Steamed Coconut Cupcake

We can't get enough of these steamed coconut cupcakes in our house. Since they don't have a heavy frosting, it becomes too easy to eat more than one. Traditionally, these are made with pandan leaves, which gives them their green color. But it can be a challenge to find pandan leaves at the grocery store, so I often resort to using a few drops of food coloring. 

Putu Ayu is usually steamed over the stove and it doesn't take a long time, but when I'm cooking multiple items in the kitchen, the slow cooker comes in very handy. (You don't know how many times I've lost track of the water when steaming while having multiple things going at the same time. I swear, the older I get!) Anyway, it's great to have this option when juggling multiple tasks. 

The cupcakes are slightly dense and also spongy with a delicate coconut flavor from the coconut milk. You will need individual cupcake molds to make these. I found small silicone ones online and also at my neighborhood baking supplies store. Oh! and if you have access to mangoes, serve these with freshly sliced mango on the side.

Click on the button below to download and print the recipe. You can also find the recipe in my book: The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia.