Putri Mandi – Indonesia Sweet Dumplings in Coconut Milk Sauce
Putri Mandi, or “Bathing Princess,” is a traditional Indonesian dessert with glutinous rice dumplings, palm sugar, and coconut milk. Comfort in every bite with a sweet, nostalgic treat!
What makes this traditional Indonesian dessert have contrast and shine is the sweetness of the palm sugar filling meets the rich creaminess of coconut milk, creating a spoonful that’s both comforting and indulgent.
What is Putri Mandi?
Putri Mandi is one of those traditional Indonesian snacks (or jajanan pasar) that instantly makes you feel at home. It’s basically glutinous rice dumplings filled with sweet grated coconut and palm sugar, then served with creamy coconut milk sauce. Imagine soft, chewy rice balls swimming in a velvety coconut “bath,” comforting, simple, but so satisfying.
This dessert is often compared to klepon, the famous pandan glutinous rice balls coated in grated coconut. But unlike klepon, which is rolled in coconut, Putri Mandi gets its name from the way it “bathes” in creamy coconut milk, giving it such a poetic charm. Interestingly, some people also call it Bugis cake because the base ingredients are very similar: glutinous rice flour mixed with fresh coconut milk. The difference, however, is that Bugis cake comes neatly wrapped in banana leaves and is usually filled with rich, sweet coconut jam.
Literally, Putri Mandi means “Bathing Princess.” Cute, right? The name comes from the way the dumplings look—little round “princesses”, cute and pretty, floating gracefully in coconut milk, almost like they’re enjoying a bath. This poetic naming style is so Indonesian; we love giving food playful names that make them sound more magical. While there’s no strict historical record of when it first appeared, this dessert has been passed down for generations and is especially popular during Ramadan or at family gatherings.
Why It’s Special
Putri Mandi is more than just a taste, but also it’s about memory and tradition. For many, it brings back childhood moments of snacking after school or enjoying a warm bowl at festive events. The chewy dumplings, the sweet coconut filling, and that slightly salty, creamy sauce—it all comes together in a spoonful that feels both nostalgic and indulgent. Whether you’re making it for the first time or reliving old memories, Putri Mandi is proof that the simplest desserts can carry the most heart.
What I love most about Putri Mandi is that it’s sweet but never too sweet—the balance is just right. You can enjoy it warm for a cozy, comforting treat, or chill it in the fridge for a few minutes to get a refreshing, cool bite that’s just as delicious.
Ready to try it? These pandan rice cakes with creamy coconut Vla are easier than they look. Make a batch and taste the tradition at home!
Equipment
- Steamer
- Blender
Ingredients of Putri Mandi
Rice Cakes
- Glutinous Rice Flour: This is the star ingredient that creates the chewy, bouncy texture of the rice cakes. It’s different from regular rice flour and is what makes Putri Mandi dumplings soft yet elastic.
- Rice Flour: Added to balance the chewiness. A little rice flour keeps the dumplings from being overly sticky and helps them hold shape.
- Salt: Just a pinch enhances the natural flavor
- Shredded Fresh Coconut: Mixed into the dough or used for coating, this adds a nutty aroma and texture contrast. Fresh coconut gives the best flavor compared to desiccated coconut
- Water:
- Pandan Leaves: Typically boiled in water before mixing to infuse fragrance. Pandan gives that signature Indonesian dessert aroma.
Coconut Filling
- Shredded Fresh Coconut: The base of the filling. It gives a juicy bite inside the dumpling, making it rich and satisfying.
- Palm Sugar: Provides a caramel-like sweetness with smoky undertones. When melted with coconut, it creates a gooey and aromatic filling.
- Water:
- Salt: Balances out the sweetness of the filling, giving it depth.
- Pandan Leaf: Cooked with the filling for fragrance—it turns a simple sweet mix into something truly aromatic.
Porridge; white cream “bathing”
- Rice Flour: Thickens the porridge, giving it a silky pudding-like consistency that surrounds the dumplings.
- Salt: A pinch of salt, but this is optional.
- Coconut Cream: Rich, velvety, and indulgent, coconut cream is the soul of this dish. It makes the porridge luxurious. Forms the “bath” for the dumplings. Rich and creamy, coconut milk balances the sweetness of the palm sugar filling and makes the dessert indulgent.
- Water
- Pandan Leaves: Infused during cooking to perfume the porridge with that classic Indonesian aroma. Also, as a garnish. Simmered with coconut milk to enhance aroma. It gives a naturally sweet, floral fragrance that makes the dish feel comforting and traditional.
How to Make Putri Mandi
Coconut Filling
First, prepare the filling. In a pan, combine all the coconut filling ingredients. Cook over low heat, stirring occasionally, until the water is absorbed but the mixture is still slightly damp. Remove from the heat and let it cool completely before using.
Rice Cakes
Next, make the rice cakes. In a bowl, combine the glutinous rice flour, rice flour, and salt.
Meanwhile, blend the pandan leaves with water until smooth, then strain. Pour the pandan juice over the shredded fresh coconut and knead lightly with your hands to release the aroma. Strain the mixture again so the pandan-coconut juice goes into the flour mixture. Stir until a smooth dough forms.
Take about 25 g of dough, roll it into a ball, and flatten it slightly. Place about ½ tablespoon of the coconut filling in the center, then seal and roll back into a ball. Repeat with the remaining dough and filling.
Grease a baking dish or steamer tray with coconut oil, then arrange the rice cakes inside. Steam over medium heat for 20–25 minutes until cooked through. Once done, brush the rice cakes lightly with oil to keep them soft and moist while you prepare the porridge.
Porridge (Coconut Vla)
Finally, make the porridge. In a saucepan, combine the rice flour and salt. Gradually pour in the coconut cream and water, stirring to avoid lumps. Add the pandan leaves and cook over medium heat, stirring continuously, until the mixture thickens into a smooth, custard-like texture.
To serve, pour the warm coconut Vla into a serving dish, then place the steamed rice cakes on top. Enjoy this comforting dessert while it’s fresh!
Recipe Notes
- Don’t overcook the dumplings, or they may lose their filling. Once they float, give them just a few extra minutes and remove.
- Add food-grade coloring: For prettier dumplings, add a few drops of food-grade coloring. When steamed, the natural green from pandan or suji can fade, so a touch of coloring will keep your Putri Mandi looking vibrant instead of pale.
- Storage: Best eaten fresh, but you can refrigerate for 1–2 days. Reheat gently in the coconut milk sauce before serving.
- Variations: Try different fillings like chocolate, jackfruit, or sweetened mung bean paste for a modern twist.
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Putri Mandi
Equipment
- Steamer
- Blender
Ingredients
Rice Cakes
- 2 cup Glutinous Rice Flour
- 30 g Rice Flour
- ½ tsp Salt
- 1 cup Shredded Fresh Coconut
- 1 cup Water
- 6 Pandan Leaves
Coconut Filling
- 1 cup Shredded Fresh Coconut
- 85 g Palm Sugar
- 1 tbsp Water
- ½ tsp Salt
- 1 Pandan Leaf
Porridge
- ¾ cup Rice Flour
- 1 tsp Salt
- 1 cup Coconut Cream
- 3 cup Water
- 2 Pandan Leaves
Instructions
Coconut Filling
- In a pan add all the coconut filling ingredients and cook over low heat until the water is absorbed but still damp. Remove from the heat and let it cool.
Rice Cakes
- In a bowl, combine glutinous rice flour with rice flour and salt.
- Blender pandan leaves and water until smooth then strain the juice to the shredded fresh coconut,knead with your hands then strain pandan and coconut juice into the flour mixture.
- Form 25 g of rice cake dough into a ball then flatten it then add a ½ tbsp of coconut filling then roll it again into a ball. Do it to the rest of the rice cake dough.
- Brush a baking dish with coconut oil then place rice cake into a baking dish and steam for 20-25 minutes.
- After done steaming, brush rice cake with oil so that the rice cake stay soft and moist while you make the porridge.
- In a pan, combine all the porridge dry ingredients, pour coconut cream and water then cook over medium heat and stir continuously until smooth and vla-like texture.
- Pour coconut vla into serving dish and place the rice cake over it. Enjoy!
