• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g rice flour
  • 1/2 tsp salt
  • 325ml (approximately) boiling water
  • 2 pandan leaves, knotted


  1. Steam the rice flour for about five minutes, then leave aside to cool completely.
  2. Sift the flour and salt into a mixing bowl and add boiling water; mix. Use a wooden spoon to stir the mixture into a dough. (It should be light and not sticky to the touch.)
  3. Put a little dough into a puttu mayam press or string-hopper mould. Onto a saucer, press out the dough into long strands in a circular motion to form a lacy circle.
  4. Place the pressed-out circles on lightly greased rattan steamer trays. Steam for eight to 10 minutes over rapidly boiling water (place the pandan leaves in the boiling water).
  5. Cool the puttu mayam before easing out from the rattan tray.

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