For almost 40 years, only today I learned this traditional Indonesian rice cake is actually known as string hoppers in other countries - and that it is also their traditional dessert *grins*
In Indonesia, we serve them ALWAYS with sweetened coconut milk, which differs them from the other countries' string hoppers, just FYI :)
Step 1: String Hoppers
- 400 g newly pounded rice flour
- 10 g sugar
- 400 cc coconut milk
- 100 g tapioca flour
- drops of green and red food-coloring
Mix together the rice flour, sugar, salt and coconut milk. Cook until mixture thickens.
Remove and let it cool for a bit. Sift the tapioca flour on top and stir until it is well-blended. Divide the mixture in 3 parts: one part remains white in color, one part is colored green and one part is colored red.
Place the mixture through a Putu Mayang mold or a ricer.
Place the finished Putu Mayang in a steamer, using a piece of banana leaf (if available) to line the steamer, and steam for about 25 minutes.
Serve with the sauce and enjoy :)
NOTE - I love serving them chilled but many people prefer room temperature or with lukewarm sauce
Step 2: Sauce
400 cc coconut milk
150 g palm sugar
1/2 tsp salt
2 pandan leaves (screw pine, available at Asian stores, frozen or fresh)
Cook all the ingredients in a saucepan and bring to a boil, stirring occasionally.