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BUGIS CAKE IN COCONUT MILK GRAVY

Kuih Bugis Mandi, translated literally as 'a Bugis man in a bath', is also known as Kuih Puteri Berendam, has a grated coconut filling and served with coconut milk gravy. The ingredients for the cake are glutinous rice flour, sago flour, thin coconut milk, food colourings, and an adequate amount of salt.

For the filling the ingredients are granulated sugar, brown sugar, wheat flour, grated coconut and water, as well as an adequate amount of salt. For the filling, boil some water with the sugars till the mixture thickens, then add the flour, grated coconut and salt. Stir until the mixture turns a bit dry.

To make the cake blend together the glutinous rice flour, sago flour and salt, then add in the thin coconut milk a little at a time till the mixture becomes dough. Divide the dough into parts and add in food colourings to the choice. Flatten each dough, insert a little of the filling then shape into rounds. Drop the dough into boiling water. The cake is cooked when it floats on the surface. Lift and drain. For the coconut milk gravy, boil together coconut milk, wheat flour, salt and pandanus leaf. Pour the gravy on the cake and serve when the dish has cooled.

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