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Putu Mayang (String Hoppers)


  • 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 :)



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