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putu mayang

Indonesian Putu Mayang with Coconut Syrup

Putu Mayang is a traditional Betawi (Jakarta) dessert made from rice flour dough shaped into colorful noodle-like strands, then steamed and served with sweet coconut milk syrup flavored with palm sugar. Its soft, chewy texture and rich, aromatic sauce make it a unique Indonesian treat often enjoyed during festive occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 Servings
Course: Dessert, Snack
Cuisine: Betawi (Jakarta), Indonesian
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Dough
  • 125 g rice flour tepung beras – available in Asian grocery stores or online
  • 300 ml boiling water
  • 1 tsp salt
  • 50 g tapioca starch tepung kanji – also labeled as “tapioca flour” in the U.S.
  • 1 Tbsp vegetable oil optional, for softer texture
  • Red and green food coloring to mimic the traditional tri-color look
For the Coconut Syrup
  • 450 ml coconut milk from 1 fresh coconut or canned; santan
  • 175 g palm sugar gula merah, sometimes called coconut sugar in the U.S., shaved or chopped
  • 50 g white granulated sugar
  • 1/4 tsp salt
  • 2 pandan leaves daun pandan, optional but recommended for aroma; can substitute with vanilla or skip if unavailable
  • 1/4 tsp vanilla extract optional, Western-friendly substitute for pandan aroma

Instruction
 

Prepare the Dough
  1. Mix rice flour and salt in a bowl. Gradually pour in the boiling water while stirring until the mixture forms a thick paste.
  2. When warm to the touch, add tapioca starch and oil. Knead until smooth and pliable.
  3. Divide the dough into 3 portions. Tint one red, one green, and leave the last portion white.
Shape and Steam
  1. Grease a sheet of plastic wrap or banana leaves with a little oil.
  2. Place dough portions into a potato ricer, spaetzle maker, or sturdy piping bag. Press out noodle-like strands onto the greased surface.
  3. Steam the shaped dough for 10–15 minutes until cooked through.
Make the Coconut Syrup
  1. Combine coconut milk, palm sugar, white sugar, salt, pandan leaves, and vanilla (if using) in a saucepan.
  2. Cook over medium heat, stirring constantly to prevent curdling, until the sugar dissolves and the syrup comes to a gentle boil.
  3. Strain the syrup to remove pandan leaf fibers or impurities. Let it cool slightly.
Serve
  1. Arrange the steamed putu mayang strands on a serving plate.
  2. Pour coconut syrup over them and serve warm or at room temperature.

Notes

  • Rice flour (tepung beras): Not the same as glutinous rice flour. Look for “Rice Flour” (white, fine) at Asian grocery stores or online (brands like Erawan/Thai).
  • Tapioca starch (tepung kanji): Labeled as “tapioca flour” in the U.S. (Bob’s Red Mill is a common brand). Adds chewiness.
  • Palm sugar (gula merah): Sold as blocks or discs. Coconut sugar (granulated) can be used as a substitute. Brown sugar works in a pinch but gives a slightly different taste.
  • Pandan leaves (daun pandan): Adds a floral, vanilla-like aroma. Frozen pandan is often sold at Southeast Asian markets. If unavailable, use vanilla extract for a similar note.
  • Shaping tool: Traditional molds are rare outside Indonesia. A potato ricer, spaetzle maker, or heavy-duty piping bag makes an excellent substitute.