Easy Putu Mayam/Putu Mayang (Idiyappam/String Hoppers)
Course: Dessert, Side Dish, Snack
Prep Time: 15minutes
Cook Time: 5minutes
Total Time: 20minutes
Servings: 7small pieces (roughly)
Learn how to make easy no-fuss putu mayam/putu mayang that has a soft 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.
¼tspsaltyou can add a bit more if you plan to serve it with savory dishes
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
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
The amount of water needed, highly dependant on the rice flour you use. Every brand may differ slightly. So, if the dough is really hard to press out, it needs more water to make it softer. Add a bit by a bit until they are soft and just slightly sticky.