These are Central Javanese tea-time cakes. They are usually green because of the pandanus leaf juice used in the batter. I prefer my kue putu white, and moulded in small ring moulds or rum baba moulds, so that when I take them out each one has a hole in the middle. But you can also use small Chinese teacups without handles, or small ramekins.
For kue putu, it is advisable to use freshly grated coconut. One coconut will be sufficient for the quantit