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Cucur Badak Recipe

One of my 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…

If you’ve tried Pulut Udang before, you will get the idea of how Cucur Badak tastes like. Filled with grated coconut seasoned with turmeric, lemon grass, red chilies, and dried shrimps, the fillings are wrapped with sweet potatoes dough instead of glutinous rice. And instead of grilling them over fire, they are deep fried to golden brown…well, you get the idea.

I am constantly amazed by the art of making kuih-muih: the techniques, the shapes, the ingredients, and the plain creativity behind each recipe. I am learning the how-to’s slowly but surely; hopefully I will be able to make more of these delights in the near future.

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21 COMMENTS... read them below or add one

  1. lucia

    strangely enough, i prefer malay kuih to chinese kuih (i never like those nyonya kuih except kuih talam), and cucur badak is one of my favourite (because of the shrimp. haha).

  2. Rasa Malaysia

    Anonymous – they are a kind of Malay kuih. You can find them at Malay kuih stalls. Try them, they are delicious.

    CP – Imagine no more…pack up and go to Malaysia for your next vacation.

    Teckiee – yes, they were good. I still have a couple frozen ones in my freezer.

    WMW – Cucur Udang is good.

    Lucia – you can certainly go out lunches and dinners with me as we love the same kinds of food (I will call you up when I go back to Penang for CNY!). LOL!

  3. Keropok Man

    hmmm i have never seen these cucuk badak before. is it a North Malaysia food? Maybe I should specifically look out for it. :)

  4. Rasa Malaysia

    Keropok Man,

    Yeah, they are not easy to find even in Malaysia and it’s getting tougher and tougher to find nowadays :(.

    I am not sure about Singapore, but you can try out Malay kuih stalls and ask them for Cucur Badak. :)

  5. Michelle Minnaar

    Call me ignorant, but I don’t know much about Far Eastern ingredients, although I’m very willing to learn. These dried shrimps, why do you use them? Why not fresh shrimp? Is there a difference in taste? I’ve been eyeing the dried shrimp paste in my pantry lately, but I have no idea how to cook with it…

  6. Argus Lou

    Thanks so much for this recipe. Looks authentic and wonderful! Cucur badak is something I’ve enjoyed from young. Now I can make it while living abroad. You’re a blogosphere national treasure!

  7. Argus Lou

    I’ve tried your Cucur Badak recipe but without deepfrying (can’t deal with the oil smell in the aftermath). The sweet potato dough was too ‘wet and sticky’ to form into balls, so I put the lot in a glass casserole dish in the oven. Taste was good, but by then i had added too much flour to the sweet potato (in a vain attempt to make it less sticky).

    But thanks for all the tips and great flavours.

  8. perutbuncit

    Thanks for the recipe Rasa Malaysia. Your cucur badar looks simply scrumptious.
    Instead of buying them at the Malay kuih stall, i think i shall attempt to make them myself. The recipe looks simple enough. Wish me luck!

  9. Gavriil

    I tried this recipe and they came out really good! The filling is to die for but I had to try at the dough twice to get it right because the first time I made it I didn’t roll out the dough and it didn’t fry all the way through!

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