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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