Purple Yam Bugis Mandi
Ingredients
Skin
- 200g white glutinous rice
- 50g purple yam, steamed and mashed
- 1/2 tsp salt to taste
- 200ml warm coconut milk
- Pandan leaf
Filling
- 200g grated coconut
- 125g palm sugar, shaved
- 1 pandan leaf
- 100ml water
- Salt to taste
Custard
- 100g cornstarch
- 1 tsp salt
- 1 tbsp granulated sugar
- 700ml coconut milk
Preparation
Cook water and palm sugar until dissolved, then strain. Add coconut, pandan, and salt, cook until sugar is absorbed and dry. Set aside.
Boil coconut milk and pandan leaf, let it cool to warm. Mix glutinous rice flour, steamed and mashed purple yam, salt, and coconut milk. Knead until smooth and elastic. Take portions of dough about 18-20g each, flatten, add the filling, and shape into balls. Repeat until all dough is used. Steam until cooked for about 10-15 minutes, occasionally opening the lid to prevent over-expansion.
Mix coconut milk, cornstarch, sugar, and salt until well combined. Cook over medium heat until thickened.
Arrange the cooked bugis in plastic wrap, pour over the custard, fold neatly, and let cool until set. Serve when ready.
