Puteri Mandi (Malaysian Dessert) - News, Weather and Classifieds for Southern New England

Puteri Mandi (Malaysian Dessert)

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Chef Claire Yap of Malaysia


2 cups Glutinous Rice Flour

1/2 cup Water

Screw Pine Leaves (Pandan Leaves)

Green, Yellow and Red Food Coloring

1 block Palm Sugar

A pinch of Salt

1/2 cup Coconut milk

1/2 cup Water

1 tsp. Pandan Flavoring

Method of Preparation:

1. Combine glutinous rice flour and water into a bowl and mix until combined and soft. Divide mixture into 3 and add a little of red, green and yellow food coloring to each dough respectively.

2. Finely chop palm sugar. In a pot, place water and put it onto the stove and allow to boil.

3. Peel off a little dough and make it into a small ball. Make a little hole in the middle of the ball and place a little palm sugar on it and roll it back into a small ball.

4. Continue step 3 until all dough has been used.

5. In the pot with boiling water, add a little salt and place the little balls in one by one. Once the balls float up, take them out of the pot and place it in a bowl.

6. In another pot, pour in the coconut milk, pandan flavoring and water and bring it to a boil.

7. In the bowl with the balls, pour over the coconut milk mixture, garnish with some screw pine leaf and it is ready to be served.

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