For as long as I can remember, this road side Putu mayong is one of my favourite. Regardless of whether there are traffic congestion or not will make a request to go down town to buy this.

Putu mayong in Singapore are never sold fresh (I have not come across so far – let me known if you see it before!). Usually it comes in a bag straight from the factory and the stall owner will just heat it up before serving. In Penang, most (if not all) Putu mayong are usually served freshly made or prepared ahead and packed ready at pasar malam.

Putu mayong is actually steamed rice vermicelli made of rice flour and push out by the mayong mold swirling it in circle shape to form the mayong and steamed. Eating the mayong itself will not have any taste; therefore, it is usually paired with freshly shredded coconut and brown sugar for the extra oomph.

There are 2 different flavours – original + pandan. What I like about this stall is the size of the mayong. Some stall their mayong are smaller in size while theirs is bigger in size.

I would usually ask them to separate the freshly shredded coconut + brown sugar with a plastic liner so that it would not touch the mayong and can last longer should we leave it on table for a while before consuming it.

They also have the putu piring (in Malay) or Chinese version known as kueh tutu. Putu piring comes in different shapes, it can be in round and flat or cylinder in shape.

The mold they used is the bamboo cylinder the flour is scooped in the mold along with brown sugar stuff inside it and steam. It is also paired with shredded coconut and if you like extra sweetness you can request for extra brown sugar to dip it on the side.

Their operating days are from Monday to Saturday and opening from 3pm until they sold out in the evening. If you are around the area and keen to try fresh putu mayong, perhaps you would like to give it a try.

XOXO

Disclaimer: This is based on my personal preference. Do give it a try and let me know what you think.