• 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. 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.)
  2. 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.
  3. Place the pressed-out circles on lightly greased rattan steamer trays. Steam for 8-10 minutes over rapidly boiling water (place the pandan leaves in the boiling water).
  4. Cool the puttu mayam before easing out from the rattan tray.
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