Cucur Badak

One of the favorite Malay kuih-muih (local cakes and sweet treats) is Cucur Badak. Much like many other Malaysian creations, Cucur Badak calls for really basic ingredients–sweet potatoes, flour, and grated coconut–but it’s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful.

Ingredients

• 400 gm sweet potatoes
• 200 gm potatoes
• 10-12 small fresh prawns
• 160 gm plain flour
• 400 gm sweet potatoes
• 1/4 tsp salt
• ♥♦♥♦Filling: 300 gm grated coconut
• 1 tsp salt
• 2 tsp sugar
• 4 Tbsp oil
• ♥♦♥♦To be ground finely: 100g dried shrimps
• 3 fresh chilies
• 2 cloves garlic
• 4 shallots
• 1 Tbsp of sliced fresh lemongrass
• 2 tsp fresh sliced turmeric (1 tsp of turmeric powder)

Directions:

Fry the grounded ingredients for one minute or until fragrant with oil (4 Tbsp).

Add the grated coconut and stir for one minute in medium heat before adding salt and sugar.

Remove from heat and cool the filling.

Cut up the sweet potato and potatoes in big cubes and steam for 20 minutes.

Mash the potatoes while hot.

Add in salt and plain flour.

Knead the dough till soft and smooth.

Divide the dough in 50g each. Roll into balls.

Fill each ball with the coconut filling and deep fry them till golden brown.

Drain with kitchen paper towel before serving.

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