Resepi Putu Mayam Guna Bihun

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Putu Mayam Guna Bihun: A Delicious Twist on a Classic

Putu Mayam, a beloved Malaysian kuih, typically uses rice flour. But what if we told you you could achieve a delightfully different texture and potentially a faster preparation time using bihun (vermicelli)? This recipe explores just that – a unique take on the classic Putu Mayam using bihun as the primary ingredient. Get ready to impress your family and friends with this innovative twist!

Why Use Bihun for Putu Mayam?

Using bihun offers some compelling advantages:

• Faster Preparation: Bihun cooks much quicker than rice flour, significantly reducing overall preparation time.
• Unique Texture: Expect a slightly chewier, more delicate texture compared to the traditional rice flour version. This creates a delightful contrast with the palm sugar filling.
• Accessibility: Bihun is readily available in most Asian grocery stores, making this recipe easily accessible.

Ingredients You'll Need:

For the Bihun Dough:

• 250g bihun (vermicelli), soaked in warm water until softened, then drained well.
• 100ml water
• Pinch of salt

For the Filling (Gula Melaka):

• 200g Gula Melaka (palm sugar), grated or finely chopped
• 50ml water

For Cooking and Serving (Optional):

• Cooking oil for greasing
• Freshly grated coconut (optional, for garnish)

Step-by-Step Instructions:

1. Preparing the Bihun Dough:

• In a food processor or using a blender, blend the softened bihun, water, and salt until a smooth, slightly sticky dough forms. If using a blender, pulse in short bursts to avoid overheating. The consistency should be pliable enough to roll but not too wet.

2. Making the Gula Melaka Filling:

• In a small saucepan, combine the grated Gula Melaka and water.
• Cook over low heat, stirring continuously, until the sugar dissolves completely and forms a thick, sticky syrup. Be careful not to burn it. Remove from heat and let it cool slightly.

3. Shaping the Putu Mayam:

• Lightly grease your hands with cooking oil. Take a small portion of the bihun dough (about a teaspoon) and roll it into a long, thin rope.
• Place a small amount of the cooled Gula Melaka filling (about ½ teaspoon) in the center of the rope.
• Gently wrap the dough around the filling, ensuring it's completely sealed.
• Repeat this process until all the dough and filling are used.

4. Steaming the Putu Mayam:

• Line a steamer basket with parchment paper or banana leaves (for easier cleaning).
• Arrange the shaped Putu Mayam in the steamer basket, leaving some space between each piece.
• Steam for about 10-15 minutes, or until the Putu Mayam is cooked through and slightly translucent. The cooking time may vary depending on the size of your steamer and the thickness of the Putu Mayam.

5. Serving:

• Carefully remove the steamed Putu Mayam from the steamer.
• Serve warm, optionally garnished with freshly grated coconut.

Tips and Variations:

• Adjust sweetness: Adjust the amount of Gula Melaka to your preference.
• Add pandan: For extra aroma, add a few drops of pandan extract to the bihun dough.
• Experiment with fillings: While Gula Melaka is traditional, feel free to experiment with other fillings like kaya (coconut jam) or chocolate.
• Different types of bihun: You can experiment with different types of bihun, such as thin or thick vermicelli, to achieve varied textures.

Conclusion:

This Resepi Putu Mayam Guna Bihun offers a unique and delicious alternative to the traditional recipe. The faster preparation time and the slightly chewier texture make it a delightful treat for any occasion. So why not try this recipe today and experience the exciting twist on a classic Malaysian kuih? Remember to share your creations with us! We'd love to see your versions of this innovative Putu Mayam.