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Cucur Badak Recipe

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Cucur Badak Recipe

Ingredients :

For the dough

1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt

For the filling

4 cups of grated coconut
1/2 cup of dried shrimps
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*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil

Method:

For the dough

  • Boil the sweet potatoes in hot boiling water for 15 minutes.
  • Peel the skin off the boiled sweet potatoes and mash them in a big bowl
  • 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

  • Pound all the (*) ingredients.
  • 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.
  • Cook’s Note:
  • I couldn’t find any small shrimps with shells on, so I used peeled small shrimps instead.
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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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