Putu Mayang Cake with Palm Sugar Sauce, Chewy Savory-Sweet Indonesian Treat
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams rice flour
- 50 grams tapioca/sago flour
- 400 ml warm coconut milk
- 1/2 tsp salt
- a few drops red food coloring
- a few drops green food coloring
- 2 leaves pandan leaves
- 200 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 150 ml water
- 300 ml thick coconut milk for the sauce
- 1/4 tsp salt for the coconut milk sauce
- 1 leaf pandan leaf for the coconut milk sauce
- to taste banana leaves for lining the steamer
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👩🍳 Instructions
- 1 Combine the rice flour, tapioca flour, and salt in a large bowl, and mix well.
- 2 Pour in the warm coconut milk little by little while stirring until the dough is smooth and moldable — not too soft or too firm.
- 3 Divide the dough into 2-3 portions. Add red coloring to one portion, green to another, and leave one portion plain white. Knead each portion until the color is evenly distributed.
- 4 Put the dough into a putu mayang mold (a special tool that shapes it like noodles) or a triangular plastic piping bag with the tip snipped into a small star shape.
- 5 Pipe/shape the dough into circular noodle shapes on a banana leaf lightly greased with oil, forming a coiled, nest-like pattern.
- 6 Heat a steamer with boiling water, then steam the putu mayang for 15-20 minutes until cooked through and chewy without being sticky.
- 7 While waiting, make the palm sugar sauce: boil the palm sugar, granulated sugar, pandan leaf, and water until dissolved and slightly thickened. Strain to remove any sugar impurities, then set aside.
- 8 Make the coconut milk sauce: cook the thick coconut milk with salt and pandan leaf, stirring continuously until it comes to a boil so the coconut milk doesn't separate, then remove from heat.
- 9 Remove the cooked putu mayang and arrange them on a serving plate.
- 10 Drizzle the putu mayang with the palm sugar sauce and savory coconut milk sauce, and serve while warm.
💡 Tips
• Make sure the coconut milk is warm when mixed into the flour so the dough comes together more easily and doesn't clump.
• If you don't have a special putu mayang mold, use a triangular piping bag with the tip snipped small into a star shape for a similar result.
• Steam over medium heat and cover the steamer with a clean cloth so condensation doesn't drip onto the dough and make the putu mayang soggy.
• The palm sugar sauce and coconut milk sauce are best made separately so the colors and flavors stay distinct when serving — don't mix them together before drizzling over the putu mayang.
📊 Nutrition Facts / serving
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