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Malaysian Sweet  Puteri Mandi


Malaysian Puteri Mandi is one of the many traditional kuih or snack that you can find in Malaysia. The direct translation meaning Princess of Bathing. It varies in shape, color and version depending on the family.  It is sweet and people eat it usually during breakfast. It is very easy to make and totally suitable for vegans. Fresh young coconut is used, because it is sweeter and tastier than the older ones. Glutinous rice flour is different from the plain flour in term of the final product’s texture – chewier. Pandan leaves are always been used in Malaysian cuisine because it gives the nice smell. And it also works as natural food coloring.





Malaysian Sweet Puteri Mandi














  • Mix all of the ingredients and knead it until it becomes a soft dough.
  • Pinch off small portions and roll into a ball.
  • Press the middle so it will shape like a bowl.
  • Put them in boiling water. It is cooked if it’s floating.





Grated Coconut Caramel










  • Boil the water. Put in the nisan (or palm sugar) and pandan leaves (or extract) . Wait till the nisan (or palm sugar) all dissolves.
  • Then add the grated coconut and salt.
  • Cook till it thickens.
  • Add the cooked dough. Mix it well and let it cook for another 2 or 3 minutes.






*Benefits of Coconut*

Coconuts are known to having quick natural energy boosting properties. But along with that there also found to help keep skin and hair healthy looking by helping prevent wrinkles, age spots, sagging skin and they provide some skin protection from the suns harmful rays.

These yummy coconuts also help in the process of restoring and supporting your thyroid, and protect you from kidney disease and bladder infection.

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