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	<title>Rasa Malaysia &#187; Coconut</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Cassava Cake with Shredded Coconut</title>
		<link>http://rasamalaysia.com/cassava-cake-with-shredded-coconut/</link>
		<comments>http://rasamalaysia.com/cassava-cake-with-shredded-coconut/#comments</comments>
		<pubDate>Sat, 15 Sep 2012 16:59:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cassava]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Coconut Milk]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18137</guid>
		<description><![CDATA[Once in a while, I have sudden cravings for kuih, or Malaysian sweet cake, which is a delicacy found in Malaysia. I usually crave for onde-onde and kuih bingka ubi (cassava cake). However, making kuih is laborious and takes a long time, and I have no patience to make these two cakes to fix my cravings, so I usually combine two recipes into one and make cassava cake with shredded coconut. The cassava cake looks just like kuih sago, but it&#8217;s made with cassava instead of sago pearls or tapioca pearls. Back home in Malaysia, whenever there is festive season, for example: Hari Raya (Aidilfitri), Malay or Peranakan weddings, various kinds of kuih are served to the guests. I grew up with my late grandmother who was a legendary kuih maker. Every wedding or festive celebration in my family was graced with endless array of colorful kuih, all cut into nice little bite-shaped shapes waiting to be devoured. Ironically, I didn&#8217;t appreciate kuih when I was back home in Malaysia. I was into western-style baking: cakes, cookies, buns and donuts. I thought kuih was unfashionable; little did I know that kuih were such an art form and unique creations of my culture. Anyway, now that I realized how delectable and dainty these kuih are, I enjoy eating them whenever I have a chance. These cassava cake with shredded coconut is absolutely delightful and lovely, both to the eyes and the taste buds. (Click Page 2 for the Steamed Cassava with Shredded Coconut Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Steamed-Cassava-with-Shredded-Coconut-slider.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
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		<title>Coconut Shrimp</title>
		<link>http://rasamalaysia.com/coconut-shrimp/</link>
		<comments>http://rasamalaysia.com/coconut-shrimp/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 17:19:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9322</guid>
		<description><![CDATA[Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, chicken karaage, tonkatsu, coconut shrimp, etc. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy&#8230; While I love going there for my coconut shrimp fix, it&#8217;s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used Tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen Tiger shrimp in the US pretty tasteless. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce. I asked my nanny to taste the goods, and she said that it&#8217;s the BEST that she has ever tasted. She immediately asked for my coconut shrimp recipe. Try it yourself, coconut shrimp makes a great party food that is sure to please. (Click Page 2 for Coconut Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/coconut_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>30</slash:comments>
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		<title>Cucur Badak Recipe</title>
		<link>http://rasamalaysia.com/malaysian-recipe-cucur-badak/</link>
		<comments>http://rasamalaysia.com/malaysian-recipe-cucur-badak/#comments</comments>
		<pubDate>Fri, 22 Dec 2006 22:55:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Flour]]></category>

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		<description><![CDATA[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&#8211;sweet potatoes, flour, and grated coconut&#8211;but it&#8217;s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful&#8230; If you&#8217;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&#8230;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&#8217;s slowly but surely; hopefully I will be able to make more of these delights in the near future. (Click Page 2 for the Cucur Badak Recipe)]]></description>
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		<slash:comments>21</slash:comments>
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