Recipes - Malaysian & Singaporean

Kuih Puteri Mandi (Pandan Coconut Buttons with Palm Sugar Syrup)
Kuih Puteri Mandi


Puteri Mandi is a traditional Malaysian kuih, a bite-sized dessert originating from the state of Johor. The flavour from this kuih is sweet and robust from the palm sugar, grated coconut and pandan leaves. This dessert can be served hot or cold. Note: The term kuih is widely used in Malaysia, Singapore and Indonesia to refer to sweet and savoury desserts which are usually served for breakfast or tea.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Dough ingredients

2 cups glutinous rice flour
1½ cup pandan water (blend 4 pandan leaves along with 1½ cup of water, filter through and keep the water)

Gravy ingredients

¼ cup of sugar
1 piece of palm sugar
½ cup of water
2 pandan leaves
1 cup grated coconut
A pinch of salt




Steps:
  1. Combine glutinous rice flour and pandan water. Knead to form a dough.
  2. Make a marble sized ball and press slightly at the center.
  3. Put dough into boiling water and cook for 4 mins until the dough floats.
  4. Then, remove from the pot and put into the cold water.
  5. In another pot, boil water, sugar, palm sugar, pandan leaves and salt until it all melts and blend well. Add grated coconut and dough. Let simmer for 3 mins.

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Kuih Puteri Mandi (Pandan Coconut Buttons with Palm Sugar Syrup)

Kuih Puteri Mandi (Pandan Coconut Buttons with Palm Sugar Syrup)

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Puteri Mandi is a traditional Malaysian kuih, a bite-sized dessert originating from the state of Johor. The flavour from this kuih is sweet and robust from the palm sugar, grated coconut and pandan leaves. This dessert can be served hot or cold. Note: The term kuih is widely used in Malaysia, Singapore and Indonesia to refer to sweet and savoury desserts which are usually served for breakfast or tea.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Dough ingredients

2 cups glutinous rice flour
1½ cup pandan water (blend 4 pandan leaves along with 1½ cup of water, filter through and keep the water)

Gravy ingredients

¼ cup of sugar
1 piece of palm sugar
½ cup of water
2 pandan leaves
1 cup grated coconut
A pinch of salt

Instructions
  1. Combine glutinous rice flour and pandan water. Knead to form a dough.
  2. Make a marble sized ball and press slightly at the center.
  3. Put dough into boiling water and cook for 4 mins until the dough floats.
  4. Then, remove from the pot and put into the cold water.
  5. In another pot, boil water, sugar, palm sugar, pandan leaves and salt until it all melts and blend well. Add grated coconut and dough. Let simmer for 3 mins.

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