The process of making this traditional cake, Putu Mayang, usually often uses banana leaves or plain parchment paper as a base when steaming it. Rice flour dough which is formed like an irregular thread usually is often sticky so many people use banana leaves or baking paper. But are the banana leaves hygienic? And is baking paper foodgrade certified?
In fact, banana leaves are usually hard to get and just wipe before use, and remove baking paper from the putu mayang dough that has been steamed in hot conditions must wait for the dough to cool first, other than that is it safe to come into direct contact with food?
Baking Paper Seven is food grade certified and non-sticky. When putu mayang dough is still hot after steaming, the dough is not sticky and can be removed just like that. Besides that Baking Paper Seven is also hygienic and can even be used many times. So have you ever tried making a putu mayang using Baking Paper Seven?
