Putu Mayang (String Hoppers)

For almost 40 years, only today I learned this traditional Indonesian rice cake is actually known as string hoppers in other countries – and that it is also their traditional dessert *grins*

In Indonesia, we serve them ALWAYS with sweetened coconut milk, which differs them from the other countries’ string hoppers, just FYI 🙂

  • 400 g newly pounded rice flour
  • 10 g sugar
  • salt
  • 400 cc coconut milk
  • 100 g tapioca flour
  • drops of green and red food-coloring

Mix together the rice flour, sugar, salt and coconut milk. Cook until mixture thickens.

Remove and let it cool for a bit. Sift the tapioca flour on top and stir until it is well-blended. Divide the mixture in 3 parts: one part remains white in color, one part is colored green and one part is colored red.

Place the mixture through a Putu Mayang mold or a ricer.

Place the finished Putu Mayang in a steamer, using a piece of banana leaf (if available) to line the steamer, and steam for about 25 minutes.

Serve with the sauce and enjoy 🙂

Sauce

400 cc coconut milk

150 g palm sugar

1/2 tsp salt

2 pandan leaves (screw pine, available at Asian stores, frozen or fresh)

Cook all the ingredients in a saucepan and bring to a boil, stirring occasionally.

By the way! I love serving them chilled but many people prefer room temperature or with lukewarm sauce

Putu Mayang (String Hoppers)

Ingredients

  • 400 g newly pounded rice flour
  • 10 g sugar
  • salt
  • 400 cc coconut milk
  • 100 g tapioca flour
  • drops of green and red food-coloring

Instructions

  • Mix together the rice flour, sugar, salt and coconut milk. Cook until mixture thickens.
  • Remove and let it cool for a bit. Sift the tapioca flour on top and stir until it is well-blended. Divide the mixture in 3 parts: one part remains white in color, one part is colored green and one part is colored red.
  • Place the mixture through a Putu Mayang mold or a ricer.
  • Place the finished Putu Mayang in a steamer, using a piece of banana leaf (if available) to line the steamer, and steam for about 25 minutes.
  • Serve with the sauce and enjoy 🙂

Video

Notes

I love serving them chilled but many people prefer room temperature or with lukewarm sauce
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