These names may sound a little funny to you, so for those of you who do not know what these are, let me enlighten you with my explanation and pictures.
This is putu mayam – a sweet dish of rice noodles with coconut and jaggery as main ingredients. This dish is also known as ‘string hoppers’ in English, but somehow, ‘string hoppers’ just doesn’t sound right. Go tell the indian guy you want to buy ‘string hoppers’ from him and see what his reaction is!!!
Duckie’s Review :
Food : Apom is just yummy!!! Very soft but yet crispy and not too sweet. It’s a snack that you can take anytime of the day!!! Putu mayam is rather blend but the brown sugar makes it sweet and the shredded coconut gives it a little salty taste. Putu piring tastes the same as putu mayam but just flakier.
Price : Very cheap. See the above picture!!!
15 screwpine leaves/daun pandan
300g rice flour
1 tsp salt
A dash of green colouring
500g fine brown sugar/chopped palm sugar
100g grated coconut (white part only)
Putu mayam maker
Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
Heat rice flour over low heat in a wok without oil. Take care not to brown it.
Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
Gradually stir in screwpine juice. Mix to a smooth batter.
Add green colouring and mix well.
Pour mixture into a saucepan. Cook over high heat, stirring constantly.
When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
Cool dough slightly before use.
Prepare steamer for steaming putu mayam.
When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
Move in circular movements to get a round lacy piece. Do not overlap the pieces.
Steam over high heat for 8-10 minutes or until cooked.
Repeat until all the dough is used up.
Serve putu mayam with sugar and grated coconut.