Putu Mayam is hard to photograph not because it is mostly white. The aroma of the golden brown sugar and grated coconut fluffs makes you want to drop the camera and eat it.
The South Indian (Tamil) delicacy comes in many flavours but generally the vermicelli-like strings are made from rice flour and coconut milk. In this popular street version, the dish is topped with date palm sugar and shredded coconut. I bought this from a pasar malam (night market) stall for RM 1.80 (about US 60 cents).
Olympus OM-D, ISO 200, f5.6, 1/60 sec.