Putu Mayang

Name: Putu Mayang
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1.5 cups rice flour; 1/2 cup tapioca starch; 2 cups coconut milk; 1/2 tsp salt; 2 pandan leaves, knotted; 1 cup palm sugar, chopped; 1 cup water

Traditional Indonesian noodle desserts made from rice flour served with warm, aromatic palm sugar coconut sauce.

50 minMediumServes 4290 cal/serving

IndonesianDessertStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1.5 cups rice flour
1/2 cup tapioca starch
2 cups coconut milk
1/2 tsp salt
2 pandan leaves, knotted
1 cup palm sugar, chopped
1 cup water

Instructions

1

In a pot, whisk 1.5 cups rice flour, 1/2 cup tapioca starch, 1/2 tsp salt, and half of 2 cups coconut milk until smooth.
2

Place over low heat with one of the 2 knotted pandan leaves and stir constantly until thick dough forms.
3

Press dough through a noodle press onto parchment paper to form small nests.
4

Steam nests over boiling water for 10 minutes until set.
5

Simmer 1 cup chopped palm sugar, 1 cup water, remaining 2 cups coconut milk, and remaining 2 knotted pandan leaves for 5 minutes to make sauce.
6

Drizzle warm sweet sauce over the steamed noodles before serving.

Questions

How long does Putu Mayang keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Putu Mayang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Es Cendol Coconut Pandan Dessert Drink drink
Horchata de Chufa drink
Pisco Sour Frothed Lime Cocktail drink

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