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Puteri Berendam Recipe

Puteri Berendam Recipe

Puteri Berendam Recipe

Ingredients :

    • Palm sugar (gula Melaka) – 60 g, chopped
    • Water – 60 ml
    • Salt – a pinch
    • Grated skinned coconut – 120 g


    • Glutinous rice fl our – 150 g, sifted
    • Water – 250 ml
    • Green food colouring – a few drops

Coconut milk

    • Coconut cream – 375 ml, from 1 grated coconut and suffi cient water
    • Sugar – 3 Tbsp
    • Salt – 1/4 tsp
    • Flour – 1/2 Tbsp
    • Screwpine (pandan) leaves – 3, knotted

Method :

    1. Make fi lling. Combine palm sugar, water and salt in a small saucepan and stir over low heat until sugar dissolves. Strain syrup into a wok and add grated coconut. Fry until coconut is evenly coated with syrup. Dish out and cool.
    2. Make dough. Knead rice fl our, water and colouring into a fi rm dough. Form into small marble-sized balls. Flatten each ball lightly and fi ll with a teaspoonful of fi lling. Press edges together and shape into balls.
    3. Boil half a pan of water and put in glutinous rice balls a few at a time. As soon as they fl oat to the surface, remove with a perforated ladle.
    4. Prepare coconut milk. Mix coconut cream, sugar, salt and fl our in a pan until smooth. Put in screwpine leaves and bring to the boil, stirring continuously. Put in glutinous rice balls and simmer for a few minutes until coconut milk thickens. Serve hot in individual bowls.

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves 4–6