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Mobile Putu Mayam at Little India, Georgetown.

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Danielle
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Iddiyappam or 'Putu mayam' in Malay is a Tamil dish. The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.
In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls, carts or motor cycles, as well as being made at home, and are usually served cold. Usually, one would know that the putu mayam man is around by the sound of his bell or horn from his bicycle or motor-cycle.
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