Bugis Mandi Ubi Ungu

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Bugis Mandi Ubi Ungu is a delightful traditional Indonesian dessert that is made of purple sweet potato or purple yam. The purple ball filled with coconut fillings is served with creamy coconut milk, creating a rich dessert sensation.

bugis mandi purple yam balls

This is one of my favorite dessert growing up. When I was a kid, I would love to order Pandan Bugis Mandi which is green in color. Inside of the green chewy ball is sweet coconut filling. The creamy coconut milk which is a bit salty adds another level of flavor to the dessert.

Origin of Bugis Mandi

Where does Bugis Mandi come from? Indonesia is a very rich country in cultures and traditions. There are thousands of ethnic with thousands of traditions. Bugis is an ethnic group in Makassar, South Sulawesi.

pandan bugis mandi
Pandan Bugis Mandi, Instagram: @tya_jasmine

Culture And Tradition

In Indonesia, desserts often represents cultural identity and serves as a symbol of togetherness and joy. They are presented during cultural celebrations to make all the people coming to the festivities happy and close together.

Bugis Mandi has been a popular dessert passed down through generations and even now in modern era, the young people in my generation still love it.

A lot of traditional Indonesian dessert use coconut milk, shredded coconut, and palm sugar.  The creativity of each ethnic are so abundant that each has its own uniqueness and distinct flavor.

Variations of Bugis Mandi

The original version of this dessert is made with pandan extract, thus the color green. There is also a black bugis mandi which is made with black glutinous rice flour.

black rice
Black Bugis Mandi, Instagram: @meimeipudding86

In this article, I would like to share the purple yam version of Bugis Mandi. Of all versions, I love this one the most. The purple yam has its unique flavor that is nutty and caramel like.

I have adjusted the sugar to the minimum and still have the same delight of the original Bugis Mandi. Because I think purple yam has its sweetness that can contribute to the dessert.

Other than pandan extract and purple yam, you can also use regular sweet potato or pumpkin. There is even a black sweet rice variation made.

pumpkin
Pumpkin Bugis Mandi, Instagram: @triplek_kitchen

The Unique Characteristics of Bugis Mandi

Bugis Mandi is a very unique dessert. The purple yam balls are filled with shredded coconut with palm sugar and then served with creamy coconut milk.

The combination of the skin of the purple yam balls, the fillings, and the coconut milk creates a delightful sensation. You can never find these in other desserts.

purple yam tapioca balls

Even if you make the original version of pandan flavor or the black sticky rice, the sensation remains.

So, I suggest you try the recipe and have a taste of Bugis Mandi. You will never regret it!

Ingredients And Preparations

Purple Yam

Purple yam needs to be steamed and mashed before combining with coconut milk and glutinous rice flour.

Peel the purple yam and cut them in pieces. Mash the purple yam using a fork or food processor.

Even if you decide to use regular sweet potato or pumpkin, follow the same steps. Adjust the texture when adding glutinous rice flour.

Glutinous Rice Flour

Glutinous rice flour or sweet rice flour is what you need to bind the purple yam together.

Grated Coconut

Freshly grated coconut is highly recommended. If you can’t have it in your area, you can use dried coconut.

Purple Yam Bugis Mandi Recipe

Skin:

  • 250 gr purple yam, steam, puree
  • 250 gr glutinous rice flour
  • ½ tsp salt
  • 250 ml warm coconut milk

Filling:

  • 200 gr grated coconut
  • 150 gr coconut sugar, sliced thinly
  • 2 pcs pandan leaves
  • ½ tsp salt
  • 100 ml water

Coconut Vla:

  • 500 ml thick coconut milk
  • 2 tbsp rice flour
  • 1 tbsp corn flour
  • ½ tsp salt
  • 1 tsp sugar
  • 2 pcs pandan leaves

How To

·  Peel the purple yam. Cut into pieces and steam for 20 minutes or until soft.

·  Meanwhile, you can make the fillings. Slice the coconut sugar thinly.

·  Cook together with salt, water, and pandan leaves. When you see the sugar has melted, put in the shredded coconut.

·  Stir well, until the sugar is absorbed completely by the coconut. Set aside.

·  We can make the coconut vla now. Put in coconut milk, rice flour, cornstarch, salt and pandan leaves in a pan.

·  Cook with low heat and keep stirring with spatula. The coconut milk will thicken. Set aside.

·  Steamed purple yam should be ready by now. Put them in a food processor or you can use a fork to smooth it.

·  Put in glutinous rice flour, salt, and coconut milk. Stir well and knead until it can be shaped using your hands.

·  Divide the dough into 20 pcs. Round it, make a hole in the center and put in some fillings. Seal tightly. Set aside on a pan brushed with oil.

·  Steam for 20 minutes.

·  Pour some coconut vla in a bowl to serve. Put in the steamed purple yam balls. Garnish with pandan leaves.

·  Enjoy!

purple yam bugis mandi

FAQ

Q: Can I use regular sweet potatoes instead of purple sweet potatoes for Bugis Mandi?

A: Sure! You can use regular sweet potatoes instead of purple yam. However, please keep in mind that the color and the flavor will be different.

Q: Can I use other flour besides glutinous rice flour?

A: I’m sorry. Glutinous rice flour is the main ingredient that binds the purple yam together. If you have no glutinous rice flour and decide to use other flour, please understand that the texture will be different from the original dessert.

Q: Is purple yam Bugis Mandi suitable for vegetarians or vegans?

A: All variants of Bugis Mandi are suitable for vegetarians or vegans, because the ingredients are all vegetarian or vegans safe.

Q: How long does this dessert stay fresh?

A: I would highly recommend consuming Bugis Mandi fresh within the day. If you have to keep them the next day, try to save the steamed Bugis Mandi separately from the coconut milk. Keep them in an airtight container in the chiller.

Q: How do you reheat the chilled portion?

A: Steam the Bugis Mandi with medium heat for 10-15 minutes. Pour with coconut milk (warm or cold).

Q: Is Bugis Mandi gluten free?

A: Since the ingredient uses glutinous rice flour which is gluten free in nature, Bugis Mandi is gluten free.

Conclusion

Bugis Mandi is a cultural heritage in Indonesia from Makassar, South Sulawesi. The recipe has been passed down through generations. It remains popular even to young generations nowadays.

I hope you like this recipe. I have reduced the level of sweetness to the minimum and still have the same delight as the original recipe.

There are many traditional Indonesian snack recipes you can try in my blog. There are Wajik, Ongol-ongol, or Candil Ubi Ungu.

Enjoy!

purple yam balls

PURPLE YAM TAPIOCA BALL (BUGIS MANDI)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Bugis Mandi Ubi Ungu is Indonesian dessert made of purple yam in a delightlful creamy coconut soup!

Ingredients

SKIN

  • 250 gr purple yam, steam, puree
  • 250 gr glutinous rice flour
  • ½ tsp salt
  • 250 ml warm coconut milk

FILLING

  • 200 gr grated coconut
  • 150 gr coconut sugar, sliced thinly
  • 2 pcs pandan leaves
  • ½ tsp salt
  • 100 ml water

COCONUT VLA

  • 500 ml thick coconut milk
  • 2 tbsp rice flour
  • 1 tbsp cornstarch
  • ½ tsp salt
  • 2 pcs pandan leaves

Instructions

  1. Peel the purple yam. Cut into pieces and steam for 20 minutes or until soft.
  2. Meanwhile, you can make the fillings. Slice the coconut sugar thinly.
  3. Cook together with salt, water, and pandan leaves. When you see the sugar has melted, put in the shredded coconut.
  4. Stir well, until the sugar is absorbed completely by the coconut. Set aside.
  5. We can make the coconut vla now. Put in coconut milk, rice flour, cornstarch, salt and pandan leaves in a pan.
  6. Cook with low heat and keep stirring with spatula. The coconut milk will thicken. Set aside.
  7. Steamed purple yam should be ready by now. Put them in a food processor or you can use a fork to smooth it.
  8. Put in glutinous rice flour, salt, and coconut milk. Stir well and knead until it can be shaped using your hands.
  9. Divide the dough into 20 pcs. Round it, make a hole in the center and put in some fillings. Seal tightly. Set aside on a pan brushed with oil.
  10. Steam for 20 minutes.
  11. Pour some coconut vla in a bowl to serve. Put in the steamed purple yam balls. Garnish with pandan leaves.
  12. Enjoy!

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