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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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Patko/Kifli (Hungarian Walnut Crescent Pastry)

These pastries are sometimes also referred as cookies. In Hungary they are known as either patko or kifli, which translated to either crescent shaped or horseshoe shaped 🙂

The common filling are either walnut or poppy seeds.

They are most often found close to and/or on Christmas, although obviously you can bake them anytime, or get them at the bakeries any time, however they are associated with Christmas usually 😀

Filling

  • 40 dkg ground walnut
  • 32 dkg sugar
  • 4 dkg raisin
  • grated lemon peel
  • 1 dl water

Pastry Skin

  • 50 dkg flour
  • 5 dkg icing sugar
  • salt
  • an egg yolk
  • 20 dkg butter
  • 1 dkg yeast
  • 1.5 dl milk

Directions:

Mix milk, yolk, and yeast, set aside

Mix flour, icing sugar, salt, and butter until coarse crumbles; pour in milk mixture, knead

Forming and Baking

Let rest for 20 minutes then roll flat 3 mm

Cut oval shape

Place filling in the center, roll and shape crescent/horseshoe

Place in lukewarm place for 15 minutes

Preheat oven to350 F

Brush top of each cookies with a yolk

Bake for 20 minutes at least (until nice brown)

Give these cookies a try and see how you like them too 😀

Patko/Kifli

Hungarian Walnut Crescent Pastry

Ingredients

Filling

  • 40 dkg ground walnut
  • 32 dkg sugar
  • 4 dkg raisin
  • grated lemon peel
  • 1 dl water

Pastry Skin

  • 50 dkg flour
  • 5 dkg icing sugar
  • salt
  • an egg yolk
  • 20 dkg butter
  • 1 dkg yeast
  • 1.5 dl milk

Instructions

Filling

  • Mix all ingredients and bring to boil, set aside and let cool completely

Pastry Skin

  • Mix milk, yolk, and yeast, set aside
  • Mix flour, icing sugar, salt, and butter until coarse crumbles; pour in milk mixture, knead

Forming and Baking

  • Let rest for 20 minutes then roll flat 3 mm
  • Cut oval shape
  • Place filling in the center, roll and shape crescent/horseshoe
  • Place in lukewarm place for 15 minutes
  • Preheat oven to 350 F
  • Brush top of each cookies with a yolk
  • Bake for 20 minutes at least (until nice brown)
  • Enjoy 😀

Video