Hello everyone...
Putri Mandi is one of the typical cakes or snacks originating from Sumbawa, Indonesia. The cake is made from glutinous rice flour which is shaped into rounds filled with a mixture of grated coconut and brown sugar and then boiled until floats and drained.
It is called Putri Mandi because it's served with alot of coconut milk so it looks as if she is taking a bath. The sweetness of coconut, the legitness of glutinous rice flour, and salty coconut milk blend perfectly to make this cake even more special.
To make this cake fairly easy and fun. For more details follow the steps below :
PUTRI MANDI RECIPE
for 15-20 buns
Ingredient :
250 g White glutinous rice flour
50 g Tapioca flour
125 ml Warm thin coconut milk
¼ tsp Salt
colourants as preferred
Brown Enten-enten :
½ Young coconut, coarse shaving
100 g Palm sugar, finely sliced
1-2 tbs sugar
150 ml Water
6 leaves Pandan
Santan Areh :
200 ml water
1 old Coconut
2 tbs Cornstarch, dissolve with a little water
How to make :
1. Brown Enten-enten: Place in a wok Coconut, palm sugar, sugar, water, and pandan.
2. Cook on low heat while stirring, until the liquid is depleted and shaving mixture is thick enough to shape. Remove from heat and set aside.
3. Santan Areh : Squeezed old coconut with water repeatedly then strain.
4. Cook coconut milk and cornstarch on low heat while stirring until become thick, explosive and cooked. Remove from the heat and set aside.
5. Mix glutinous rice flour, salt, and warm coconut. Kneading to a smooth and pliant dough.
6. Divide dough into 3 part and give a colourants as preferred.
7. Divide dough into 15 portions and shape into a balls. Flatten a ball and put 1 tsp brown enten-enten in the center. Roll back into a ball.
8. Bring 1 litre water to boil and put balls one by one. Once floating, lift out and drain.
9. Place 3 balls in a small bowl and serve in with santan areh.
