Cucur Badak
Cucur Badak recipe - 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.
Servings: 6 people
Calories: 628kcal
Ingredients
For the dough
- 1 lb (500g) sweet potatoes, boiled and mashed
- 10 tablespoons all-purpose flour
- Small shrimps for garnishing with shells and heads on
- 1 tablespoon sugar
- 1 pinch salt
For the filling
- 4 cups grated coconut*
- 1/2 cup dried shrimps*
- 1 garlic
- 3 shallots
- 6 fresh red chilies or dried red chilies
- 1 lemon grass use only the white part*
- 1 1/2 teaspoon tumeric powder
- 5 slices peeled fresh ginger
- Salt to taste
- Sugar to taste palm sugar preferred
- 2 tablespoons cooking oil
Instructions
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.
Notes
I couldn't find any small shrimps with shells on, so I used peeled small shrimps instead.
Nutrition
Serving: 6people | Calories: 628kcal | Carbohydrates: 47g | Protein: 22g | Fat: 42g | Saturated Fat: 32g | Cholesterol: 224mg | Sodium: 769mg | Fiber: 13g | Sugar: 12g