Pro Tips
**Chef's Tips & Troubleshooting:**
Roll the dough balls to uniform marble size (1 tablespoon each) so they cook evenly. Different sizes mean some are done while others are still raw in the center.
The filling should be firm but not dry — toasted mature coconut with brown sugar binds together when pressed. If it's too loose, add a tiny bit of coconut milk to help it hold shape.
Drop the balls into rolling boiling water — they sink first, then float when cooked. Floating balls are done. Don't overcook or they split open and the filling leaks out.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Putli Mandi
Putli Mandi is a cherished Tausug dessert rice cake from the Sulu archipelago, resembling palitaw but distinguished by its sweet coconut filling. Small balls of glutinous rice dough are boiled until they float, then opened like tiny purses and stuffed with a filling of grated coconut, brown sugar, and a pinch of salt — known as hinti. The stuffed rice balls are then rolled in freshly grated coconut for a fragrant, slightly chewy exterior. Traditionally enjoyed during celebrations and family gatherings in Sulu, Putli Mandi carries the name of a Tausug princess, making it as much a piece of cultural heritage as it is a sweet treat. Its combination of soft, chewy rice cake, sweet coconut filling, and fragrant coconut coating makes it irresistible.
Instructions
- Prepare the dough: In a large bowl, combine the glutinous rice flour and all-purpose flour. Make a well in the center and pour in the coconut oil and warm water. Mix with your hands until a smooth, pliable dough forms. The dough should not stick to your fingers — adjust with a little more flour or water if needed.
- Prepare the hinti (coconut filling): In a small pan, combine the grated coconut for the filling, brown sugar, and a pinch of salt. Cook over low heat for 3 to 5 minutes, stirring until the sugar melts and coats the coconut evenly. The filling should be slightly sticky. Set aside to cool.
- Bring a large pot of water to a rolling boil. While the water heats, roll portions of dough into small balls, about the size of a marble (roughly 1 tablespoon each). You should get about 24 to 30 balls.
- Drop the dough balls into the boiling water a few at a time. Cook until they float to the surface, about 3 to 5 minutes. Once they float, cook for another 1 to 2 minutes to ensure they are cooked through.
- Using a slotted spoon, remove a boiled dough ball and place it on a clean surface. Gently press a small indent into the ball with your thumb and stuff a small amount of the hinti filling inside. Pinch the dough closed to seal it, like a tiny purse.
- Roll the stuffed ball in the grated coconut for the coating until evenly covered. Place on a serving plate lined with banana leaves or parchment paper.
- Repeat with the remaining dough balls, filling and coating each one. Serve warm or at room temperature. Putli Mandi keeps well for a day at room temperature and can be reheated gently in a steamer.
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Pro Tips & Troubleshooting
Roll the dough balls to uniform marble size (1 tablespoon each) so they cook evenly. Different sizes mean some are done while others are still raw in the center.
The filling should be firm but not dry — toasted mature coconut with brown sugar binds together when pressed. If it's too loose, add a tiny bit of coconut milk to help it hold shape.
Drop the balls into rolling boiling water — they sink first, then float when cooked. Floating balls are done. Don't overcook or they split open and the filling leaks out.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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