Apom, putu mayam and putu piring

Let me first introduce the stall. This stall is run by an Indian man, located at the Pulau Tikus Market. He usually sells apom in the morning and putu mayam and putu piring at night.

This is Apom – a pancake like snack, made with flour and eggs. They are very thin, soft and yet chrispy.

Nowadays, they are cooked in little metal pans, (although some stalls still use small earthen pots) over hot charcoal stove.

This is putu mayam – a sweet dish of rice noodles with coconut and jaggery as main ingredients. This dish is also known as ‘string hoppers’ in English, but somehow, ‘string hoppers’ just doesn’t sound right. Go tell the indian guy you want to buy ‘string hoppers’ from him and see what his reaction is!!!

This is putu piring – 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.

Both putu mayam and putu piring is eated with shredded coconut and brown sugar, and are usually served cold.

The price … very very cheap. 1 packet (usually 2 pieces) of putu mayam or putu piring is sold at RM1.00; and for apom, they are usually sold at RM2.50 for 5 pieces.

Duckie’s Review :
Food : Apom is just yummy!!! Very soft but yet crispy and not too sweet. It’s a snack that you can take anytime of the day!!! Putu mayam is rather blend but the brown sugar makes it sweet and the shredded coconut gives it a little salty taste. Putu piring tastes the same as putu mayam but just flakier.
Price : Very cheap. See the above picture!!!

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PUTU MAYAM

Ingredients:
15 screwpine leaves/daun pandan
500ml water
300g rice flour
1 tsp salt
A dash of green colouring
500g fine brown sugar/chopped palm sugar
100g grated coconut (white part only)
Putu mayam maker

Method :
Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
Heat rice flour over low heat in a wok without oil. Take care not to brown it.
Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
Gradually stir in screwpine juice. Mix to a smooth batter.
Add green colouring and mix well.
Pour mixture into a saucepan. Cook over high heat, stirring constantly.
When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
Cool dough slightly before use.
Prepare steamer for steaming putu mayam.
When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
Move in circular movements to get a round lacy piece. Do not overlap the pieces.
Steam over high heat for 8-10 minutes or until cooked.
Repeat until all the dough is used up.

To serve:
Serve putu mayam with sugar and grated coconut.

Source:Apom, putu mayam and putu piring

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