Putu mayang is a traditional cake made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid java sugar.
In Indonesia this cake is part of Betawi culinary arts. However, the origin of this cake may be related to a putu mayam cake originating from South India. Both have a dough form of starch flour or rice flour that is molded to resemble a lump of noodles. But Indonesia's putu mayang is slightly different than that of Indian mayam that can also be found in Sri Lanka, Malaysia and Singapore. Indonesian putu mayang lumps are more united and thick with small clump sizes, while the Indian mayam has a strand like a finer noodle and a wider size.
Eating this cake can be done by watering brown sugar and coconut milk, or give a little extra coconut sprinkling sugar on putu mayang.