Putri Mandi Ubi Ungu

5 from 1 vote

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

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 299kcal

Author: Claudia

Wash the purple yam thoroughly, then steam for about 30 minutes or until soft. While waiting, prepare the filling. Thinly slice the coconut sugar to help it melt faster. Cook it with salt, water, and pandan leaves until melted.
Once the sugar has fully melted, add grated coconut to the pan. Stir until the mixture is well combined and the liquid is fully absorbed. The filling should be slightly moist but not wet. Set aside to cool down.By now, the purple yam should be ready. Remove it from the steamer, peel it gently, and mash until smooth using a fork.
In a mixing bowl, combine glutinous rice flour, salt, mashed purple yam, and coconut milk. Stir until combined, then knead into a soft dough. Divide the coconut filling into 20 portions and shape into small balls.
Divide the dough into 20 equal pieces. Flatten each one, place a coconut ball in the center, seal tightly, and roll into a smooth ball. Place on a greased banana leaf or parchment in a steamer basket. Steam for 25 minutes in a preheated steamer.
While the dumplings are steaming, make the coconut vla. In a saucepan, combine coconut milk, rice flour, cornstarch, salt, and pandan leaves. Stir well and cook over low heat, stirring constantly until thickened. Set aside to cool slightly.
To serve, spoon the coconut vla into a bowl, add a few of the steamed yam dumplings, and garnish with pandan leaves. Enjoy warm or at room temperature!

Steam, then mash well – Make sure the purple yam is fully steamed and mashed until smooth—no lumps! A silky mash gives the dough a better texture and easier shaping.
Adjust the flour if needed – Purple yams can vary in moisture. If the dough feels too sticky, add a little more glutinous rice flour, one tablespoon at a time, until it’s pliable.
Seal the filling well – When shaping the dumplings, pinch the dough firmly around the filling to avoid leaks while steaming.
Use a damp towel – Keep the dough covered with a damp towel as you work, so it doesn’t dry out.
Don’t skip the salt in coconut milk – A pinch of salt in the coconut milk sauce balances the sweetness and brings out the richness.
Serve warm or room temp – These dumplings are best served warm or at room temperature when the texture is soft and the coconut milk is still creamy.