Wednesday, 28 May 2014

String Hoppers ( Puttu Mayam )


 


 
 
 
 
 
Puttu Mayam , 印度同胞的小吃。这也是我最爱的。
我家的宝贝第一次吃这种“ 米粉”,还要我这个周末再做呢!

 
食谱取自 Lily's Wai Sek Hong

Puttu Mayam

材料:
2 粘米粉
2 汤匙 木薯粉
550ml 热开水
1 ~ 2茶匙
1 嫩椰丝 加入1/4茶匙的盐蒸5 ~ 8分钟
1/2 黄糖
Muruku / Puttu Mayam

 
做法
1.粘米粉放入盘里,盖上铝箔纸,蒸20分钟。

2.将蒸好的粘米粉和木薯粉放在大碗里,加入热开水,然后分次加入盐。用木勺搅拌均匀至到成不黏的团。 (图1



~ 1 / picture 1 ~


3.模里放入少许粉团 。蒸盘涂上少许的油 ,用力的把粉团压出。形成一个圆圈花边。
( 图2


~ 2/ picture 2 ~

4.重覆至完。放入蒸炉里蒸5 ~ 8分钟或完全熟透。

5 待冷。即可配上嫩椰丝和黄糖享用。

 

 
Recipe source : Lily's Wai Sek Hong

String Hoppers ( Puttu Mayam )

Ingredients:
2 cups rice flour
2 tbsp tapioca starch
550 ml boiling water
1-2 tsp salt
1 cup grated coconut (white only , steam with 1/4 tsp salt for 5 ~ 8 minutes  )
1/2 cup brown sugar
A Muruku Press with a very fine template / Putu Mayam Press

 
Method:
1. Steam the rice flour for about 20 minutes . ( I covered it with aluminium foil )

2 Put the rice flour and tapioca starch in a bowl , add boiling water, add salt all at once onto the flour, Use a wooden spoon to stir the mixture into a dough . ( Picture 1 )

3. Fill Muruku/Putu Mayam Press with enough dough. Onto a saucer / plate , brush with some oil , press out the dough into long strands in a circular motion to form a lacy circle . ( Picture 2 )

4. Repeat making noodles and when done, put the noodles to steam over fast boiling water for 5 - 8 minutes or until noodles are cooked and translucent.

5. Remove from steamer, allow to cool slightly . Serve with steamed coconut and brown sugar.


 


 
I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014 , hosted by Chef and Sommelier.