Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 tsp salt
- 1 ripe banana, mashed
- 1/4 cup brown sugar
- 1/4 cup water
- Banana leaves, cut into small squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, water, coconut milk, and salt. Mix well until a smooth batter is formed.
2. Pour the batter into a piping bag with a small round tip.
3. Cut the banana leaves into small squares and place them in the steamer.
4. Pipe the batter onto the banana leaves in a circular motion, making sure to leave a hole in the center.
5. Steam the putu mayang for 5-7 minutes or until cooked through.
6. In a saucepan, combine mashed banana, brown sugar, and water. Cook over medium heat until the mixture thickens.
7. Once the putu mayang is cooked, remove them from the steamer and fill the center with the banana filling.
8. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Steamer: Medium heat
Serving size:
Makes 10-12 pieces
Nutritional information:
Calories per serving: 85
Fat: 1g
Carbohydrates: 19g
Protein: 1g
Sodium: 123mg
Sugar: 6g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour.
- Tapioca flour can be substituted with cornstarch.
- Brown sugar can be substituted with white sugar or palm sugar.
Variations:
- Instead of banana filling, you can use grated coconut mixed with brown sugar.
- You can add pandan extract to the batter for added flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for a better texture.
- Pipe the batter onto the banana leaves in a circular motion to create a spiral shape.
- Use a toothpick to check if the putu mayang is cooked through.
Storage instructions:
Store leftover putu mayang in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Steam the putu mayang for a few minutes until heated through.
Presentation ideas:
Arrange the putu mayang on a plate and garnish with grated coconut or sliced bananas.
Garnishes:
Grated coconut or sliced bananas.
Pairings:
Tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the putu mayang is too hard, the batter may have been overcooked or the steamer may have been too hot.
Food safety advice:
Make sure the banana leaves are clean and free of dirt before using them.
Food history:
Putu mayang is a traditional Malaysian and Indonesian dessert made from rice flour and coconut milk.
Flavor profiles:
Sweet, coconutty, and banana-flavored.
Serving suggestions:
Serve warm as a snack or dessert.
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Region: Malaysian