Text 22709, 58 rader
Skriven 2007-11-13 18:29:00 av JIM WELLER (1:123/140)
Ärende: Street food 4
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     Title: To Make Putu Mayam
Categories: Indian, Malaysian, Snacks, Desserts
  Servings: 1 text file

           rice noodles
           coconut
           jaggery sugar
           pandan leaf

Putu mayam is a sweet dish of rice noodles with coconut and jaggery
as main ingredients. It is popular in southern India, Sri Lanka,
Malaysia, and Singapore, as a snack or breakfast food.

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. 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
flavoring, 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.

The origins of these dishes may stem from 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 savory 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.

From: Wikipedia, The Free Encyclopedia
 
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Cheers

YK Jim


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