In the evenings, I scout around Little India for delicious strings of Putu Mayam, a traditional Penang street food.
A traveling street food vendor like Galeel is a rare sight in Penang.
Galeel sells the pre-packed Putu Mayam on his bicycle from a big wicker basket. His spot is at the corner of Queen and Market Street.
Years ago, they commonly sold Putu Mayam as street food from market stalls or carts.
In the afternoons, traveling vendors go to residential areas to sell snacks door to door.
Sometimes, they stop by the busy main road.
Only a few remain to sell their sweet and savory wares on their pushcarts and motorcycles.
Malaysian kids used to listen to their familiar horns in the quiet afternoons and instinctively knew which vendor was coming.
Origins of Putu Mayam
Putu Mayam’s origin can be traced back to Southern India, where it is known as string hoppers.
This simple dish comprises rice flour pressed into noodle form and then steamed.
Is Putu Mayam the same as Idiyappam?
This rice noodle dish originating from South India and Sri Lanka is called Idiyappam (Tamil: இடியாப்பம்)
Although it used to be eaten at breakfasts, it is now mostly sold as snacks for afternoon tea.
An influence from Kerala Indians, locally, Putu Mayam is eaten cold with grated coconut and brown sugar.
What is Putu Mayam?
Many may not think much of white rice noodles’ plain coils resembling bee hoon or vermicelli.
This bland and tasteless-looking coil is Putu Mayam or Putu Mayong.
The coils of white thread-like strings are made of a mixture of rice flour.
The thick mixture is filled in a mold and pressed out by hand into small, fragile coils.
These are placed on overturned rattan baskets and steamed.
The Putu Mayam looks like the plain rice vermicelli or bee hoon when cooked.
The difference is in the texture.
Putu Mayam’s texture is fine; it is almost fragile but fluffy and soft.
It’s like eating air.
How to make Putu Mayam
How Do Locals Eat Putu Mayam?
Malaysians love to eat these delicate lacy coils with grated fresh coconut and a salt hint.
Some prefer it served with refined brown sugar or chopped palm sugar. Others take it with white sugar, making it a sweet and savory treat.
Penangites love this as a teatime snack, a dessert or even a light supper.
Eaten piping hot, the fluffy white strands taste incredible when mixed with freshly grated coconut and sprinkled with chopped palm sugar.
This simple breakfast fare is also eaten at teatime to stave off hunger.
You can find a special Putu Mayam delicacy during Ramadan at Penang’s Queen Street Ramadan Bazaar.
The Indian Muslim community makes this aromatic dish with the Putu Mayong steamed with biryani spices and meat.
This special Putu Mayam dish is served with dalca (lentil and vegetable curry)
Traditionally, some families enjoy Putu Mayam with curry for breakfast to celebrate the first day of Hari Raya.
Sri Lankans call it string-hoppers. They prefer to pair it with light coconut milk curry-tinged yellow with turmeric called “Sothi,” curries, and other condiments.
It is called Putu Mayam and is served in Indonesia with palm sugar and coconut milk.
Different colors of Putu Mayam
Can You Make Putu Mayam at Home?
Even though the ingredients are simple, most home cooks avoid making them as the process is tedious.
Rice flour, water, and salt are kneaded together to form a smooth white dough.
The dough is filled into a wooden press with tiny holes attached to a metal plate.
It takes very strong hands to press the dough through a sieve to make vermicelli-like noodles.
It would help if you had strong hands to press the thread-like strings of Puttu Mayong.
What is Puttu Piring?
Putu Piring is a variation that uses the same ingredients and makes it available in different sizes and shapes.
The saucer shape “Piring” is made with rice flour without the cornflour.
It has a filling of palm sugar so it can be eaten without additional sugar topping.
Like its cousin, the Putu Mayam, Putu Piring is best enjoyed with freshly grated coconut.
This adds rich flavor and taste to it.
These teatime snacks are sold as takeaways wrapped with a layer of clear plastic and covered in newspapers.
Old-timers love to indulge in this treat and occasionally crave the soft, sweet, and creamy taste of the humble Putu Mayam.
One great tip is a tiny pinch of salt mixed with the freshly grated coconut that will heighten the flavors.
In the evenings, head to the crossroads of Queen and Market Street.
Galeel sells his ready-packed Putu Mayam on his bicycle from a big wicker basket.
Where to buy Putu Mayam in Penang?
You can buy these readymade Indian snacks at the crossroads of Queen and Market Street, Little India, Penang.
Hours: 4.00 PM to 8.00 PM
Conclusion
In conclusion, Putu Mayam is a humble yet delicious street food that remains a popular snack in Little India, Penang.
Its origins in Southern India are evident in its simple yet delicate texture.
You can have it sweet with grated coconut and palm sugar or savory with curries!
Putu Mayam is a versatile snack that is challenging and time-consuming at home.
It’s readily available from street vendors like Galeel at the crossroads of Queen and Market Street.
Try this tasty and beloved local snack if you’re ever in Little India.
