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Putu Mayam
Makan Tengah Hari • Malaysia
How to Make Putu Mayam (Traditional & Healthy Version)
Putu Mayam is a beloved Malaysian delicacy, cherished for its delicate rice vermicelli and fragrant coconut topping. Originating from Malaysia’s multicultural heritage, Putu Mayam is often enjoyed as a light lunch or breakfast, especially in regions with vibrant Indian communities. The dish combines the subtle aroma of pandan leaves with the gentle sweetness of grated coconut (kelapa parut) and palm sugar (gula Melaka), offering a unique taste experience that’s both satisfying and wholesome. The tradition of serving Putu Mayam spans generations, making it a symbol of togetherness during festive occasions and everyday gatherings. Its soft, steaming noodles are crafted from rice flour, reflecting the staple grains of Malaysian cuisine. The addition of local ingredients like pandan and gula Melaka heightens its distinct regional flavor. Not only is Putu Mayam visually appealing, but it's also a nutritious, vegetarian-friendly meal that highlights Malaysia’s commitment to healthy, natural foods. This recipe is thoughtfully designed for health-conscious Malaysians, utilizing fresh, minimally processed ingredients to ensure maximum nutrition and great taste. Whether served at a bustling pasar pagi or enjoyed at home, Putu Mayam remains a testament to Malaysia’s culinary diversity and vibrant food culture.
Bahan-bahan(untuk 1 plate (approx. 2 nests of Putu Mayam with coconut and palm sugar))
- 1 cup Rice flour (tepung beras)
- 1 cup Water (filtered)
- 1 piece Pandan leaf (daun pandan, knotted) - pilihan
- 1/4 tsp Salt (halus)
- 1/2 cup Grated coconut (kelapa parut, fresh)
- 1/4 cup Palm sugar (gula Melaka, finely grated)
- 2 tbsp Santan (coconut milk) (optional for richer flavor) - pilihan
- 1 tsp Oil (for greasing steamer)
Arahan
- 1
Prepare pandan-infused water by boiling water with knotted pandan leaf for 5 minutes. Remove the leaf and let the water cool slightly.
5 minutes
Use fresh pandan for maximum aroma.
- 2
Mix rice flour and salt in a bowl. Gradually add the pandan-infused water, stirring until a smooth, pliable dough forms.
5 minutes
Avoid overmixing; the dough should be soft but not sticky.
- 3
Fill a Putu Mayam press or sev mould with the dough. Press the dough onto greased steamer trays into nest shapes.
5 minutes
If you don't have a Putu Mayam press, use a piping bag with a small nozzle.
- 4
Steam the rice vermicelli nests over boiling water for 10 minutes until cooked and slightly translucent.
10 minutes
Do not overcrowd the steamer; steam in batches if necessary.
Kenapa hidangan ini sihat
This Putu Mayam recipe is a healthy choice because it uses natural, minimally processed ingredients. The rice flour base is easy to digest, and coconut delivers essential nutrients without cholesterol. Palm sugar is a more nutrient-rich alternative to refined sugar, while steaming ensures no added oils or unnecessary fats. The recipe is vegetarian and can be easily adapted for vegan diets, making it perfect for health-conscious Malaysians.
Putu Mayam is naturally gluten-free and vegetarian, providing a good source of complex carbohydrates from rice flour. Fresh grated coconut adds dietary fiber and healthy fats, while palm sugar (gula Melaka) provides minerals such as iron and potassium. The pandan leaf imparts antioxidants and a pleasant aroma without extra calories. This dish is low in saturated fat and contains no artificial additives, making it suitable for those seeking a wholesome, balanced Malaysian meal.
Petua
- 💡Tip 1: Use high-quality rice flour for smoother noodles.
- 💡Tip 2: Freshly grated coconut gives superior taste and texture over packaged.
- 💡Tip 3: Steam over medium heat to prevent drying out the noodles.
Penyimpanan & hidangan
Store leftover Putu Mayam in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for best texture before serving. Do not freeze as rice noodles may lose their softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
