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Putli mandi, is a Filipino cuisine dessert steamed rice cake originating from the Tausug people and Yakan people of Sulu. It is made from galapong (although it may also be made with cassava) rolled into balls and filled with sweetened coconut strips ( bukayo). It traditionally uses pulut glutinous rice which gives it a natural deep purple color, but it is also commonly dyed in modern versions. It is sprinkled with fresh grated coconut before serving. The name comes from Tausug language putli ("princess") and mandi ("bath").
In terms of preparation, putli mandi closely resembles Klepon, a traditional kue or kuih commonly found in Maritime Southeast Asia, which is typically green in colour and filled with palm sugar. In the Philippines, it is sometimes compared to pichi-pichi, a gelatinous cassava dessert, though pichi-pichi is usually unfilled and differs in texture and presentation.
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