PUTU MAYANG

Last Sunday we had a special invitation for lunch. On that day the muslim around the world celebrating Eid Mubarak. To celebrate it I decided to bring kue basah. Kue is Indonesian bite sized dessert food. Kue is fairy broard term in Indonesia to describe a wide variety of cakes, snacks, cookies, pies, fritters and patisserie. In Java traditional kue are categorized  under jajan pasar (market munchies or market buy). You could visit my older post under Jajan Pasar.

20170625_194052PUTU MAYANG© 2017 Liza W. Widjaja

  This time I made 4 different types of Indonesian’s traditional cakes. one of them is

Putu Mayang.

20170625_193707PUTU MAYANG© 2017 Liza W. Widjaja

Putu Mayang is Indonesian traditional dessert made of rice flour and coconut milk. Putu Mayang usually eaten with a sweet brown sauce made of gula jawa (Indonesian palm sugar/coconut sugar). The cake looks like a small balls of colourful noodles. When I was little I like to eat it with lots of sauce nowadays I have the sauce just enough to cover the cake.

20170625_120232PUTU MAYANG© 2017 Liza W. Widjaja

IMG_20170625_175655_277PUTU MAYANG© 2017 Liza W. Widjaja

Ingredients

300 gram rice flour

2 tablespoons granulated sugar

1 teaspoon salt

100 gram tapioka flour

550ml santan/coconut milk

2 food colouring

1 teaspoon pink colour(strawberry essences), 1 teaspoon green colour(pandan essences)

bananas leaves

For the sauce:

200 gram palm sugar or brown sugar

2 tablespoons granulated sugar

500 ml coconut milk

1 pandan leaf

1/4 teaspoon salt

Direction:

  1. Pour the rice flour in the pan mix with sugar, salt and coconut milk. Cook under medium heat and keep stirring until it smooth add the tapioka flour. Continue mix until all is smooth and become like a dough.
  2. Divided into 2 or 3 parts as you like and mix with the food colour. I used pandan essences for the green colour and strawberries essences for the pink colour. You could have one part without colour. Put each part into a mold for Putu mayang. Let the Putu mayang that come out fall into a piece of banana leaf that already brush with cooking oil. Steam it for about 15 minutes.
  3. For the sauce, cook in a pan the palm sugar or brown sugar if you don’t have palm sugar. Mix with granulated sugar, salt, coconut milk and pandan leaf until boil. Keep stirring until it get thick and cook. Put aside from the heat and strain the sauce. Serve the Putu Mayang with the sauce

Notes:

When you steam the Putu mayang you could check several times to make sure the shape of the dough does not become flat instead of a ball.

For the rest of the dough cover it with towel so it doesn’t get dry/hard

Also the cook Putu Mayang cover with banana leaves until it’s ready to eat, so it doesn’t get dry.

20170625_230944PUTU MAYANG© 2017 Liza W. Widjaja20170626_123609PUTU MAYANG© 2017 Liza W. Widjaja

20170626_123716PUTU MAYANG© 2017 Liza W. Widjaja

20170625_230818PUTU MAYANG© 2017 Liza W. Widjaja

20170625_122654PUTU MAYANG© 2017 Liza W. Widjaja

20170625_230818PUTU MAYANG© 2017 Liza W. Widjaja

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