Putu Mayam is a traditional Southern Indian rice flour noodle dish. It can be either a sweet (with sugar) or savoury (with curries) dish. Growing up, you usually find it served during breakfast with red sugar and freshly grated coconut on the side at some neighbourhood mamak stalls. It was rather uncommon to begin with but seemed to have disappeared nearly completely.

Looking deceptively simple, this dish is actually rather tedious and time consuming to make from scratch. A dough is made from rice flour roasted with pandan and then filled into a hand wooden press with minute holes. The dough is then pressed through the holes to create the signature thin rice flour strands. It is then placed on greased rattan trays and steamed just before serving.

I really like that Tom's Palette has brought this little known heritage dish back in their own unique innovative way. The putu mayam is layered into the cone and then topped with their signature fresh tekka coconut ice cream and finished with a sprinkling of red sugar. I'm personally no fan of coconut but found their tekka ice cream rather enjoyable with a good balance of sweetness, and richness with a good layer of refreshing flavour. It's perfect for the summer dog days. The putu Mayam was soft and fluffy and one of the best I had in a really long time.

The waffles are good but I reckon the putu Mayam cone is better!

P.S.A. After some persuasion, I managed to persuade the good folks there to reveal their putu mayam supplier and it might surprise some!