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Learn how to make easy no-fuss putu mayam/putu mayang that has a soft and springy texture with only 4 ingredients. The recipe doesn’t require stir-frying the rice flour and can be made with putu mayam maker or murukku maker. Putu mayam can be served with sweet or savory toppings.
My favorite chilhood snack
Putu mayam or we call it putu mayang/mayong in Indonesia is one of my favorite childhood snack. I remember a lady would carry a large rattan tray filled with putu mayam on top of her head while calling out “mayong..mayong…”. My sister and I would be so excited to hear that and we usually got some as an afternoon tea snack.
Putu mayam is served as a dessert or a snack in Indonesia. So we would have it with some sprinkle of granulated sugar or coconut sugar or palm sugar syrup with some grated unsweetened coconut. Oh..something so simple can be so satisfying to the heart and soul!
The recipe rundown
Taste: Putu mayam tastes plain on its own. It is meant to go with other sweet or savory food
Texture: Soft and springy
Level: Intermediate
Pros: The putu mayam stays soft for 2-3 days even after refrigeration
Cons: You need a special tool to make this
What is putu mayam
Putu mayam is known by many names. In India and Srinklanka, where putu mayam is originated, it is known as putu mayam, idiyappam, string hoppers, sevai, chomai, and several other names. It is a popular breafkast in India and Srilanka. In Singapore and Malaysia, they are known as putu mayam. In Indonesia, we call it putu mayang or mayong. It is basically made with rice flour, water, salt, and a bit of oil. It is a form of appam (pancake). The mixture is mixed into a dough and then feed through the idiyappam or murukku press to extrude out strands or vermicelli rice noodles and then steamed. It is basically like eating bee hoon (rice noodles) 🙂
Special tool
You need a idiyappam or murukku maker to make putu mayam. I have tried with a potato ricer, but the result wasn’t good. The strands of rice noodles weren’t long enough and they are too short and choppy. My mom got me this from Indonesia when she visited (lucky me). But you can also get this from Amazon. The one I have is actually a bit hard to work with, but not too bad. Pressing the dough out through those tiny holes isn’t as easy as it seems ha..ha… Well, the dough is actually soft enough that I don’t have to exert too much pressure.
Let’s talk ingredients
You only need 4 ingredients to make the dough.
1. Rice flour
I use this rice flour, which is the one I’ve been using for any recipes that call for rice flour on this blog. Some recipes call for idiyappam flour, which has been stir-fried.
2. Water
The water needs to be rolling boil in this recipe
3. Salt
If you plan to serve it as a dessert, a small pinch will do
4. Oil
I use neutral-tasting cooking oil such as avocado, grapeseeds oil, vegetable oil, or any oil of your choice
Do I need to stir fry the rice flour before making putu mayam?
I did not do that and the result still turned out great. I just use the rice flour as is
How to make putu mayam from scratch
1. Line your worktop with a thick clean and large kitchen towel. Lay a piece of heat-proof cling wrap on top of the towel. Spray your putu mayam maker or murukku maker with cooking spray or oil them to prevent sticking
2. Bring water to a rolling boil and then add oil and salt.
3. Turn off the heat. Add the flour all at once
4. Stir until you get a rough dry crumbly dough
5. Transfer this dough and put it on top of the cling wrap. The dough is still hot
6. Wrap the cling wrap around it and wrap the kitchen towel around it and knead the dough for about 2 minutes until they are soft and pliable. The thick kitchen towel is to protect your hands from the heat
7. Uncover the towel and plastic wrap and you should have a smooth soft dough.
8. Lightly oil your palm or use a cooking spray. Oil the murukku maker too. Pinch off some of this still-warm dough and feed it into the putu mayam or murukku maker. I used a murukku maker with the smallest hole attachment. Don’t fill it up all the way, a bit less than 3/4 full is good
9. Press the dough out in a circular motion to get a lacy piece that overlaps with each other. You can refer to the photos. There is no right or wrong here
You can also do individual smaller pieces if you prefer
10. Steam for about 4-5 minutes or until they are cooked through and springy in texture, over medium heat. Turn off the heat and let the putu mayam cool down for another 5 minutes and then remove from the steamer and serve warm
How to serve putu mayam
As a savory breakfast or meal: putu mayam does not have much taste. It’s like rice that you eat with other sides and entrees. Putu mayam is the same way. You can serve it with pretty much whatever you want
As a dessert or snack: putu mayam can be served with a sprinkle of jaggery sugar, granulated sugar, gula Melaka, coconut sugar or whatever sweetener you desire and some grated unsweetened coconut. I remember some folks who sold this at the wet market, served putu mayam with palm sugar syrup
Leftovers
Leftovers can be kept in an air-tight container for more than one week, ideally, no more than 3 days in the refrigerator. The longer you store them, the drier and tougher they get, BUT, simply reheat them in the microwave for few seconds until heated through or reheat them using moist heat in the steamer will bring them back to life.
Variations
You can add flavor and color to putu mayam to make it more exciting
Green putu mayam: you can use pandan essence or pandan juice
Yellow putu mayam: you can use turmeric powder
Blue putu mayam: you can use blue pea flower juice
Pink color: you can use beetroot juice
Shortcut/Instant putu mayam
Okay, you can’t be bothered to get a new tool or just don’t want to make this from scratch, but you want to eat putu mayam 🙂 So, here’s what you can do: Use store-bought rice vermicelli noodles
You can use fresh rice vermicelli noodles or dried rice vermicelli noodle sticks. Get the one with fine strands like this one, so it looks like putu mayam.
Simply cook them according to the direction on the package and then serve it with your favorite sweet or savory topping. Problem solved 😉
Did you make this putu mayam recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Putu Mayam/Putu Mayang (Idiyappam/String Hoppers)
Ingredients
- 130 gr rice flour
- 360 gr water see notes
- ¼ tsp salt you can add a bit more if you plan to serve it with savory dishes
- 2 tsp oil
Instructions
- Line your worktop with a thick clean and large kitchen towel. Lay a piece of heat-proof cling wrap on top of the towel
- Spray your putu mayam maker or murukku maker with cooking spray or oil them to prevent sticking
Prepare the dough:
- Bring the water in a steamer to a boil and then lower the heat to let it wait on standby. Line your steaming plate with muslin cloth, banana leaves, parchment paper, or a reusable silicone liner. Alternatively, you can jut lightly oil the plate or use a non-stick cooking spray
- Bring water to a rolling boil and then add oil and salt. Turn off the heat. Add the flour all at once and stir until you get a rough dry crumbly dough
- Transfer this dough and put it on top of the cling wrap. The dough is still hot. Wrap the cling wrap around it and wrap the kitchen towel around it and knead the dough for about 2 minutes until they are soft and pliable. The thick kitchen towel is to protect your hands from the heat
- Uncover the towel and plastic wrap and you should have a smooth soft dough. Lightly oil your palm or use a cooking spray. Pinch off some of this still-warm dough and feed it into the putu mayam or murukku maker. I used a murukku maker with the smallest hole attachment. Don't fill it up all the way, a bit less than 3/4 full is good.
- Press the dough out in a circular motion to get a lacy piece that overlaps with each other. You can refer to the photos. There is no right or wrong here
- Steam for about 4-5 minutes or until they are cooked through and springy in texture, over medium heat. Turn off the heat and let the putu mayam cool down for another 5 minutes and then remove from the steamer and serve warm
To serve:
- In Indonesia, we serve putu mayam as a dessert or sweet snack. We serve it with granulated sugar and/or coconut sugar sprinkled on top and some grated coconut. Some will serve it with palm sugar syrup
- In Singapore and Malaysia, putu mayam is served with orange-color sugar and grated coconut
- In India, putu mayam is served with sweet or savory toppings and usually eaten for breakfast
