Kuih Puteri Berendam

Kuih Puteri Berendam | Ecency

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):
🥥 1/2 piece grated coconut
🍯 80g palm sugar
🧂 50g granulated sugar
🌿 1 pandan leaf
🌾 1 tablespoon wheat flour
🧂 1/2 teaspoon salt
💧 80g water

Adunan Kuih (Dough):
🍠 500g steamed sweet potato
🧂 1/2 teaspoon salt
🌽 100g tapioca flour
🌿 1 teaspoon pandan paste
🧪 Few drops green food coloring

Air Gula (Sugar Syrup):
🧂 150g granulated sugar
💧 750g water
🌿 1 pandan leaf
🌽 2 tablespoons tapioca flour
💧 70g water for slurry

Kuah Santan (Coconut Milk Sauce):
🥛 600ml coconut milk
🌽 2 tablespoons sago flour
🧂 1 teaspoon salt
🌿 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 – verification needed)
Proteins: 4g (Estimated values – verification needed)
Fats: 12g (Estimated values – verification needed)
Carbohydrates: 50g (Estimated values – verification needed)
Equipment: Induction hob (Tecno Gas), Oven (Tecno Gas), Non-stick wok, Mixing bowls and utensils