Puttu Mayam , 印度同胞的小吃。這也是我最愛的。
我家的寶貝第一次吃這種「 米粉」，還要我這個周末再做呢！
食譜取自 ：Lily's Wai Sek Hong
Puttu Mayam
材料：
2 杯 粘米粉
2 湯匙 木薯粉
550ml 熱開水
1 ~ 2茶匙 鹽
1 杯 嫩椰絲 （ 加入1/4茶匙的鹽蒸5 ~ 8分鐘 ）
1/2杯 黃糖
Muruku / Puttu Mayam 模
做法 ：
1．粘米粉放入盤裡，蓋上鋁箔紙，蒸20分鐘。
2．將蒸好的粘米粉和木薯粉放在大碗里，加入熱開水，然後分次加入鹽。用木勺攪拌均勻至到成不黏的團。 （圖1）
~ 圖1 / picture 1 ~
3．模里放入少許粉團 。蒸盤塗上少許的油 ，用力的把粉團壓出。形成一個圓圈花邊。
( 圖2）
~ 圖2/ picture 2 ~
4．重複至完。放入蒸爐里蒸5 ~ 8分鐘或完全熟透。
5． 待冷。即可配上嫩椰絲和黃糖享用。
Recipe source : Lily's Wai Sek Hong
String Hoppers ( Puttu Mayam )
Ingredients:
2 cups rice flour
2 tbsp tapioca starch
550 ml boiling water
1-2 tsp salt
1 cup grated coconut (white only , steam with 1/4 tsp salt for 5 ~ 8 minutes )
1/2 cup brown sugar
A Muruku Press with a very fine template / Putu Mayam Press
Method:
1. Steam the rice flour for about 20 minutes . ( I covered it with aluminium foil )
2 Put the rice flour and tapioca starch in a bowl , add boiling water, add salt all at once onto the flour, Use a wooden spoon to stir the mixture into a dough . ( Picture 1 )
3. Fill Muruku/Putu Mayam Press with enough dough. Onto a saucer / plate , brush with some oil , press out the dough into long strands in a circular motion to form a lacy circle . ( Picture 2 )
4. Repeat making noodles and when done, put the noodles to steam over fast boiling water for 5 - 8 minutes or until noodles are cooked and translucent.
5. Remove from steamer, allow to cool slightly . Serve with steamed coconut and brown sugar.