Sunday, 3 May 2009

Cucur Badak

This is one of my favourite malay kuih.
Ingredients :
For the dough
  • 600g sweet potatoes (steamed and mashed)
  • 10 tablespoons plain flor
  • small shrimps for garnishing (with shells and heads on-optional)
  • 1 tablespoon of sugar
  • a pinch of salt
For the filling:
  • 1 grated coconut (I used whole coconut as coconut that I get here is real small size)
  • 1/2 cup of dried shrimps
Pound together:
  • 1 garlic
  • 3 shallots
  • 6 fresh red chillies (or dried red chilies)
  • 1 lemon grass (use only the white part)
  • 1 1/2 teaspoon tumeric powder
  • 5 slices of peeled fresh ginger
  • 1/2 tsp coriander powder
  • 1/4 cumin powder
  • 1/4 fennel powder
  • Salt to taste
  • Sugar to taste
  • 2 tablespoons cooking oil
Method: For the dough
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.
For the filling Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well. Add in salt and sugar to taste. Set aside and let it cool.
For the wrapping
Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough. Heat oil and fry till golden brown.

Kuih Bengka Beras (Fei Chee Yoke)

  • 100g green bean flour soaked for 25–30 minutes with 200ml water
  • 2 can of 400ml coconut and mixed with enough water to obtain 1050ml coconut milk
  • 1/4 tsp salt
  • 150g rice flour }
  • 1 tbsp corn flour }sifted

For the syrup

  • 300g castor sugar
  • 300ml water
  • 2 pandan (screwpine) leaves, knotted

For Glazing

  • 2 tbsp of thick coconut cream


To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 2 minutes at a time until it thickens and bubbles. Stir with a whisk after every 2 minutes. Pour cooked custard into a 8 inch square tin which was lighty greased. Spread and smooth the surface with a spatula. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic. Glaze with coconut cream and grill until top is brown. Cool thoroughly before cutting