Ingredients with Measurements:
- 2 cups rice flour
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1 1/2 cups water
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup water
- Pandan leaves, for flavor and color
- Grated coconut, for serving
Special equipment needed:
- Putu Mayang mold (can be substituted with a steamer basket and a piping bag)
Step-by-step instructions:
a. In a mixing bowl, combine rice flour, tapioca flour, and salt. Gradually add water while stirring until a smooth batter is formed.
b. Pour the batter into a saucepan and add pandan leaves. Cook over medium heat, stirring constantly, until the batter thickens and becomes glossy.
c. Remove from heat and let it cool for a few minutes. Transfer the batter to a putu mayang mold and press it through the holes onto a plate.
d. Steam the putu mayang for 5-7 minutes until cooked.
e. In a saucepan, combine chopped peanuts, brown sugar, salt, and water. Cook over low heat until the mixture thickens and the sugar dissolves.
f. Cut the putu mayang into small pieces and fill each piece with the peanut filling.
g. Serve with grated coconut on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Steam the putu mayang at medium heat.
Serving size:
This recipe makes about 20 pieces of putu mayang.
Nutritional information:
Calories per serving: 120
Total fat: 3g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- Pandan leaves can be substituted with green food coloring.
- Roasted peanuts can be substituted with other nuts or seeds.
Variations:
- The peanut filling can be substituted with other fillings such as palm sugar or grated coconut.
- The putu mayang can be served with other toppings such as gula melaka syrup or condensed milk.
Tips and tricks:
- Use a piping bag if a putu mayang mold is not available.
- Make sure the batter is not too thick or too thin.
- Use freshly grated coconut for the best flavor.
Storage instructions:
Store the putu mayang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the putu mayang for a few minutes until heated through.
Presentation ideas:
Arrange the putu mayang on a plate and sprinkle grated coconut on top.
Garnishes:
Grated coconut
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the putu mayang is too soft, steam it for a few more minutes.
Food safety advice:
Make sure all ingredients are fresh and properly cooked.
Food history:
Putu mayang is a traditional Malaysian dessert made of rice flour and served with grated coconut and palm sugar syrup.
Flavor profiles:
The putu mayang has a soft and chewy texture with a subtle pandan flavor. The peanut filling adds a nutty and sweet taste.
Serving suggestions:
Serve the putu mayang as a dessert or snack.
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Region: Malaysian