Putu Mayang Cake (no Mold)

Putu Mayang Material

• 225 g rose brand rice flour @rosekuliner
• 75 g tapioca flour / kaniji rose brand @rosekuliner
• 1/2 tsp salt
• 650 ml coconut milk (65 ml coconut milk brand @rosekuliner + water, total 650 ml)

How to Make Putu Mayang Cake Without a Mold

• Mix rice flour, salt and coconut milk. Stir well until smooth and not lumpy.
• Cook over medium heat while stirring, until thickened and starting to clot, turn off the heat. Keep stirring the dough until it looks smooth and soft.
• Add tapioca flour. Stir until well blended.
• Put the dough into a plastic triangle, double it so it doesn't break easily, make a hole in the end about the size of a matchstick and then spray it on a leaf or baking sheet that has been smeared with oil. Do this until the dough runs out.
• Heat the steamer over medium heat, let the water boil and then steam the dough that has been molded for about 15 minutes. Use medium heat, which tends to be low so the cake doesn't spread.
• Serve the putu mayang cake with the sauce

Soup Ingredients

• 150 g brown sugar
• 50 g sugar
• 1/2 teaspoon salt
• 500 ml coconut milk (130 ml rose brand coconut milk @rosekuliner + water)
• 2 pandan leaves
• 1 tbsp cornstarch (12 g) dissolved in a little water as thickener (optional)

How to make gravy

• Cook all the ingredients for the sauce over medium heat until it boils while stirring so that the coconut milk doesn't break.
• Add the cornstarch solution. Stir until thickened. Turn off the fire.

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