Kuih Puteri Berendam is a classic Malaysian and Bruneian dessert known for its delightful mix of textures and flavors. This dish features vibrant green sweet potato dumplings tucked with sweet grated coconut filling, soaked in pandan-infused sugar syrup, and finished with a luscious coconut milk sauce. Perfect for dessert lovers seeking a taste of Southeast Asian cuisine.
Ingredients
Inti (Filling):
๐ฅฅ 1/2 piece grated coconut
๐ฏ 80g palm sugar
๐ง 50g granulated sugar
๐ฟ 1 pandan leaf
๐พ 1 tablespoon wheat flour
๐ง 1/2 teaspoon salt
๐ง 80g water
Adunan Kuih (Dough):
๐ 500g steamed sweet potato
๐ง 1/2 teaspoon salt
๐ฝ 100g tapioca flour
๐ฟ 1 teaspoon pandan paste
๐งช Few drops green food coloring
Air Gula (Sugar Syrup):
๐ง 150g granulated sugar
๐ง 750g water
๐ฟ 1 pandan leaf
๐ฝ 2 tablespoons tapioca flour
๐ง 70g water for slurry
Kuah Santan (Coconut Milk Sauce):
๐ฅ 600ml coconut milk
๐ฝ 2 tablespoons sago flour
๐ง 1 teaspoon salt
๐ฟ 1 pandan leaf
Instructions
1- Preparing the Inti (Coconut Filling):
- Mix water, palm sugar, granulated sugar, pandan leaf, and salt in a pan.
- Cook over medium heat, stirring until sugar dissolves and thickens slightly.
- Add grated coconut and continue stirring until the mixture is relatively dry and cohesive.
- Stir in wheat flour and remove from heat to cool completely.
2- Preparing the Kuih (Sweet Potato Dough):
- Steam or boil the sweet potatoes until soft, and mash immediately while hot until smooth.
- Add salt and tapioca flour gradually, kneading until a smooth dough forms.
- Mix in pandan paste and green food coloring, ensuring even color distribution.
- Divide dough into small portions, flatten, fill with coconut filling, and roll into smooth balls.
3- Preparing the Air Gula (Sugar Syrup):
- Boil water with sugar and pandan leaf.
- Add dough balls, allowing them to float when cooked.
- Mix tapioca flour with water and add to boiling syrup, stirring until thickened.
- Remove from heat and transfer to a serving dish.
4- Preparing the Kuah Santan (Coconut Milk Sauce):
- Combine coconut milk with sago flour, salt, and pandan leaf.
- Whisk until sago flour dissolves, then cook over medium heat, stirring until creamy.
- Remove from heat.
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 320 (Estimated values โ verification needed)
Proteins: 4g (Estimated values โ verification needed)
Fats: 12g (Estimated values โ verification needed)
Carbohydrates: 50g (Estimated values โ verification needed)
Equipment: Induction hob (Tecno Gas), Oven (Tecno Gas), Non-stick wok, Mixing bowls and utensils
Cooking Tips
- Always mash sweet potatoes when hot for best texture.
- Gradually add flour to prevent dough from drying or crumbling.
- Stir coconut milk continuously to avoid curdling.
#dessert #malaysianfood #sweetdish #coconut #traditionalrecipes
YouTube channel - Zaidah Ibrahim: https://www.youtube.com/@Zaidahibrahimfood