Authentic Putu Mayam Recipe: A Traditional Malaysian Delight

Ingredients

  • 200g of rice flour
  • 300ml of water
  • 1/2 teaspoon of salt
  • 200g of grated coconut
  • 200g of palm sugar
  • 1 pandan leaf

Steps and instructions

  1. In a bowl, add rice flour and gradually add water, mixing until you obtain a batter of a thin consistency. Mix in the salt.
  2. Prepare a steamer. Once the water is boiling, pour the batter into a putu mayam mould and steam for about 5 minutes, or until the noodles become translucent.
  3. While the putu mayam is steaming, prepare the coconut topping. First, steam the grated coconut with a pinch of salt for about 15 minutes.
  4. In a separate pot, melt the palm sugar over low heat. Add the pandan leaf, stir until the sugar is completely dissolved, and then remove from heat.
  5. Once the putu mayam is cooked, remove from the steamer and let it cool.
  6. To serve, top the putu mayam with the steamed grated coconut and pour the palm sugar syrup over it. Enjoy your putu mayam warm.

Tools for making

  • Mixing Bowl - A bowl to mix the rice flour and water to make the batter.
  • Putu Mayam Mould - A special mold used to shape the putu mayam noodles.
  • Steamer - A kitchen appliance used to steam the putu mayam noodles.
  • Pot - A cooking pot to melt the palm sugar and steam the grated coconut.
  • Grater - A tool to grate the coconut.

Recipe variations

  • Replace rice flour with wheat flour for a different texture.
  • Add a pinch of turmeric powder to the batter for a vibrant yellow color.
  • Include finely chopped vegetables like carrots and peas in the batter for added flavor and nutrition.
  • Replace grated coconut with roasted peanuts for a unique twist.
  • Add cardamom powder or rose water to the palm sugar syrup for a fragrant twist.
  • For a vegan option, use coconut oil instead of ghee or butter.
  • Experiment with different toppings such as sliced bananas, roasted sesame seeds, or grated jaggery.
  • Add a dash of lime juice to the batter for a tangy flavor.
  • Include finely chopped herbs like coriander or mint in the batter for a refreshing taste.

Recipe overview

Putu Mayam, also known as string hoppers, is a popular South Indian breakfast dish that has found a home in the culinary landscape of Malaysia and Singapore. Made from rice flour dough that is pressed to create thin noodles, Putu Mayam is a delightful and light dish that can be eaten any time of day. It's traditionally paired with freshly grated coconut and a drizzle of sweet palm sugar syrup, providing a wonderful contrast of flavors. This charm of this recipe lies in its simplicity and the harmony of its ingredients. The process involves creating a thin batter from rice flour and water, which is then steamed to form the delicate noodles. These are topped with steamed grated coconut and smothered in a sweet and fragrant palm sugar syrup infused with pandan leaf. The result is a beautiful dish that is both visually appealing and satisfying to the palate. This recipe will guide you through the process of making Putu Mayam from scratch, ensuring that you can recreate this delightful dish at home with ease. Happy cooking!

Common questions

  1. Can I use other types of flour instead of rice flour? Yes, you can substitute rice flour with wheat flour or all-purpose flour, but the texture and taste of the putu mayam may differ.
  2. How do I know if the putu mayam is cooked? The putu mayam is cooked when it becomes translucent and firm to the touch.
  3. Can I use desiccated coconut instead of fresh grated coconut? Fresh grated coconut is preferred for its texture and flavor, but you can use desiccated coconut if fresh is not available.
  4. Can I use brown sugar instead of palm sugar? While palm sugar is traditionally used for its unique flavor, you can substitute it with brown sugar if needed.
  5. What can I do if I don't have a putu mayam mould? If you don't have a putu mayam mould, you can use a steamer basket lined with a clean, thin cloth to make the noodles.

Serving dishes and utensils

  • Steamer - A steamer is needed to steam the putu mayam until it is cooked and translucent.
  • Putu Mayam Mould - A putu mayam mould is used to shape the noodles. It has small holes to create the thin noodle strands.
  • Pot - A pot is required to melt the palm sugar and to steam the grated coconut.

Origin stories

Putu Mayam, also known as string hoppers, is a traditional South Indian dish that has found its place in the hearts and kitchens of Malaysia and Singapore. The dish's unique name, "Putu Mayam", is derived from Tamil words where 'Putu' means 'portion' and 'Mayam' means 'vermicelli'. Initially, the dish was sold by Indian vendors on bicycles who carried two baskets at the end of a pole. One basket contained the freshly made putu mayam and the other had the toppings - grated coconut and orange sugar. The sight of these vendors was a common and cherished part of the morning scene in many neighborhoods. Over the years, this humble dish has evolved and adapted to the local taste, often being enjoyed with brown sugar and even durian!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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