Putri Mandi Ubi Ungu
This post may contain affiliate links.Meet Putri Mandi Ubi Ungu—the pretty little dumplings from Indonesia’s dessert lineup. Made with glutinous rice flour and purple sweet potato, they’re bathed in creamy coconut milk and taste like a royal treat. No wonder the name means “bathing princess”!
Putri Mandi, also known as Bugis Mandi, is a beloved Indonesian dessert made with chewy glutinous rice dough, filled with sweet coconut, and bathed in creamy, lightly salted coconut milk. In this version, I give it a vibrant twist using purple yam—Putri Mandi Ubi Ungu—for a pop of color and earthy sweetness that makes this classic even more delightful.
This dessert originally comes from the Bugis ethnic group in South Sulawesi, but it’s loved all across Indonesia. Just like Klepon, Angku Kueh, or Wingko Babat, Bugis Mandi often appears at celebrations and family gatherings—because a traditional celebration always need something sweet.
Glutinous rice flour, coconut milk, and palm sugar are the common ingredients of so many Indonesian treats. From Wingko Babat to Pandan Wajik, every region has its own way of turning these ingredients into something special. For me, Putri Mandi Ubi Ungu is a sweet reminder of childhood with a colorful, modern touch.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Purple Yam – Steam and mash the purple yam until smooth before mixing it with glutinous rice flour and coconut milk. It gives the dough its lovely color and subtle sweetness.
Glutinous Rice Flour – Also known as sweet rice flour, this is the key ingredient that gives the dumplings their chewy texture and helps bind the purple yam into a workable dough.
Grated Coconut – Freshly grated coconut brings the best texture and flavor. If it’s hard to find, you can substitute with dried coconut—just rehydrate it with a bit of warm water or coconut milk for better results.
Be sure to check out the full recipe and ingredient list below
Variations
The classic Putri Mandi is made with pandan extract, giving it a fragrant aroma and signature green hue. But over time, creative twists have popped up in kitchens across Indonesia.
Other than purple yam, you can try mashed sweet potato or pumpkin for a golden-orange variation. There’s even a black version using black glutinous rice flour for a bolder look and slightly nuttier taste.
No matter the color, the soul of Bugis Mandi remains the same—chewy rice balls with sweet coconut filling, served in rich, lightly salted coconut milk. A timeless treat with room to play.
How to Make Putri Mandi
STEP 1. Wash the purple yam thoroughly, then steam for about 30 minutes or until soft (Image 1). While waiting, prepare the filling. Thinly slice the coconut sugar (Image 2) to help it melt faster. Cook it with salt, water, and pandan leaves until melted (Images 3, 4).
STEP 2. Once the sugar has fully melted, add grated coconut to the pan (Image 5). Stir until the mixture is well combined and the liquid is fully absorbed (Image 6). 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 (Image 7), and mash until smooth using a fork (Image 8).
STEP 3. In a mixing bowl, combine glutinous rice flour, salt, mashed purple yam, and coconut milk (Image 9). Stir until combined, then knead into a soft dough (Images 10, 11). Divide the coconut filling into 20 portions and shape into small balls (Image 12).
STEP 4. 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 (Images 13, 14, 15). Place on a greased banana leaf or parchment in a steamer basket. Steam for 25 minutes in a preheated steamer (Image 16).
STEP 5. While the dumplings are steaming, make the coconut vla. In a saucepan, combine coconut milk, rice flour, cornstarch, salt, and pandan leaves (Image 17). Stir well (Image 18) and cook over low heat, stirring constantly until thickened (Images 19, 20). 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!
Pro Tips
- 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.
How to Serve
Putri Mandi Ubi Ungu is one of those desserts that just hits different after a big, flavorful meal. This is the perfect sweet treat after you have a feast of spicy Ayam Balado, Soto Betawi, Soto Tangkar, or Chicken Rendang. The creamy coconut milk and soft, chewy dumplings are lso comforting after all that spice.
I love pairing it with something warm and calming like Lemon Ginger Drink, Wedang Jahe, or Lemongrass Pandan Tea. Those drinks calm me out wonderfully.
FAQs about Putri Mandi
Putri Mandi is made from glutinous rice flour dough (often colored with pandan or purple yam), filled with sweet coconut and palm sugar, then served in a creamy coconut milk sauce.
Yes, they are the same dessert. Putri Mandi is often used as the poetic name, meaning “bathing princess,” while Bugis Mandi refers to the Bugis ethnic group from South Sulawesi, where the dessert is believed to have originated.
Absolutely. Besides purple yam, you can use orange sweet potato or even pumpkin. Each gives the dough a different color and subtle flavor variation.
Glutinous rice flour (also known as sweet rice flour) is used to create the chewy dough. It’s not interchangeable with regular rice flour, which won’t give the same texture.
Yes! Since it’s made with glutinous rice flour, which contains no gluten, this dessert is naturally gluten-free.
Storage
Putri Mandi is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. The texture may firm up a little, so to bring back that soft, chewy goodness, just steam the dumplings for a few minutes before serving.
Keep the coconut milk sauce stored separately in the fridge and reheat gently over low heat. Avoid freezing, as the texture of the glutinous rice can turn grainy after thawing.
More Traditional Snack Recipes
Putri Mandi Ubi Ungu
Ingredients
SKIN
- 250 gr purple yam steam, puree
- 250 gr glutinous rice flour
- ½ tsp salt
- 250 ml coconut milk
FILLING
- 200 gr shredded coconut
- 150 gr coconut sugar sliced thinly
- 2 pcs pandan leaves
- ½ tsp salt
- 100 ml water
COCONUT VLA
- 500 ml coconut milk
- 2 tbsp rice flour
- 1 tbsp cornstarch
- ½ tsp salt
- 2 pcs pandan leaves
Instructions
- 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!
Video
Notes
- 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.
You will love this chewy purple yam dumplings with generous coconut fillings. It’s so authentic, so traditional!