The process for making putu mayam (also known as string
hoppers in English) consists of mixing rice flour or idiyappam
flour with water and/or coconut milk, and pressing the dough through a
sieve to make vermicelli-like noodles. These are steamed, usually with the
addition of juice from the aromatic pandan leaf (screwpine)
as flavouring. The noodles are served with grated coconut
and jaggery,
or, preferably, gur (date palm sugar). In
some areas, gula melaka (coconut palm sugar) is the favourite sweetener.
Putu piring is a Malaysian version of putu mayam in which
the rice flour dough is used to form a small cake around a filling of coconut
and gur or jaggery.[1]
Putu mayam is also closely related to the Malaysian cendol which
substitutes green pea
flour for the rice flour in making the noodles. In all forms of the dish,
pandan flavouring, as an extract or as chopped leaves, is typical.
In Malaysia and Singapore, putu mayam and its relatives are commonly
sold as street food
from market stalls or carts, as well as being made at home, and are usually
served cold.
In Indonesia, putu mayam is called Putu mayang.
The origins of these dishes may stem from Tamil nadu,southern
India, where a similar rice flour noodle is served with sugar and coconut, and
sometimes banana too, as iddiyappam. This dish may be eaten for
breakfast with a vegetable stew or aviyal, or a fish curry, etc. The
same liking for serving the slightly sweet putu mayam, putu piring, or cendol
with savoury dishes also occurs in Malaysia and Singapore. Iddiyappam is
typical of Kerala,
Tamil Nadu,
and other southern Indian states, as well as Sri Lanka.
A very finely ground, commercial iddiyapam flour is sold as a sort of
"instant" way to make all of these dishes.
References
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