Steam glutinous rice balls drench with coconut milk (Putri mandi)

July 06, 2012

I still keep on with Indonesian traditional cake (kue/jajan pasar) that I grew up with, the sticky and chewy of steam glutinous rice flour with sweet coconut filling and drench with coconut milk. A tinge of savory and sweet of coconut filling adds special favor to the cake.

The fact, this cake turns out to have many names, such kue mendut, kue bugis, lepat bugis, lapek bugis and rukuk-rukuk. The main ingredients used are remain the same, glutinous rice flour mix with coconut milk as the dough base, the recipe calls for pandan extract to give a natural color, it gives a characteristic traditional delicate scent at the same time . Not to forget, the dough has stuffed with grated coconut cooked with coconut sugar (gula jawa)

I have to admit, this is one of the missing cake of my younger age, if you ever know, how much I love the cake and impatiently waiting until my mother had done all the process. My mother call it as Putri Mandi (a princess shower cake) because it drenched with coconut milk before it serves. 

Today I just putting up all my strength to make this cake after I have done the entire cooking marathon and photographed for a project that I decide to take and agree. In the following month my days gonna be just like in the roller coaster, hectic in the kitchen, set up for the style and quick decide how would it photographed. It still keep on, I have to write up the recipe *in detail, editing the photos and then add up to the system, It all sound pretty extreme! 

Steam glutinous rice balls drench with coconut milk 
(Putri mandi)
makes 8 balls

Ingredients for the dough

1 1/2 cup glutinous rice flour
½ cup coconut milk
3 tablespoon pandan extract
½ teaspoon sea salt

Ingredients for the coconut milk sauce

1 cup coconut milk
1 ½ teaspoons rice flour
1 pandan leaf-cut into small pieces
½ teaspoon sea salt

For the sweet coconut filling (enten-enten/unti kelapa) you can see the recipe Here

For the pandan extract you can see “how to make the pandan extract” Here


In the saucepan, warm the coconut milk over medium heat. 
Season with sea salt and stir well. When it starts bubble, 
off the heat and add pandan extract to the coconut milk, stir well

Meanwhile, get ready a steamer. 
Fill the steamer with water lit on and boil over high heat 
(if using a bamboo steamer should put on top of a pot over boiling water)

Lightly greased a piece of banana leaf with oil, place in the steamer. 

Make the dough

Place the glutinous rice in a mixing bowl, 
make the well in the center and slowly pour the coconut milk mixture.

Stir until the mixture until begins to come together, 
use your hand to knead the dough until it form into a dough about 10 minutes

Equally divide the dough into 8 balls. 
Flatten each ball and fill with sweet coconut filling about 1 ½ teaspoon

Roll it between your palms to form a ball until it is once again a sphere 
(you'll probably remember doing this as a child).  
After a minute or so, you should have a nice "shiny" glutinous rice ball

Repeat the process until all the dough has been used up

Once you steamer ready, place the balls in the steamer 
and steam for about 15-20 minutes or until cook through.

Making the coconut milk sauce

In a small cup, dilute the rice flour with little amount of water, mix well. Reserved in a cup.

Place the coconut milk in the saucepan, add pandan leaf, 
season with sea salt and cook over medium heat.

When it starts to bubble, add the rice flour mixture, stir until it thicken.

Remove form the heat and transfer into pouring cream pot.

To serves

Place 2 balls in a single dessert bowl and pour the coconut milk sauce over the glutinous balls.

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