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.