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      Puteri Mandi (Malaysian Dessert)

      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.