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

 

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）

~ 图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）

~ 图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.