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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
  • salt
  • 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.

indo bro
<p>Iya :)</p>
I love this much ^^<br>In North Sumatra it is served with sugar and grated coconut.
<p>aaah! I learned another new thing ;) In Java and Kalimantan, always seen them served with sweet santan.</p>

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