Malay Traditional Food
CUCUR BADAK (FRIED SWEET POTATO CAKE WITH SAVORY FILLING)
Cucur Badak is one of my favorite Malay kuih-muih (local cakes and sweet treats).
Cucur Badak use a lot of local & Asian ingredients e.g sweet potato, fresh turmeric, lemongrass, kaffir lime leaves, grated coconut and etc.
( recipe source: adapted from Flavours food magazine with minor changes)
Dough
300 local sweet potatoes, peeled, and cut into 3cm chunks
50g plain flour
Spice paste (blend into paste)
100g shallots
1 stalk lemongrass, sliced
1” fresh turmeric
1tbsp dried shrimps, soaked in hot water for 5mins
Filling
1/2tbsp chili paste (I use homemade chili paste)
100g fresh shrimps, shelled and diced
1/2tsp salt or to taste
1 and 1/2tsp sugar or to taste
70g grated coconut, white part only
2 kaffir lime leaves, finely shredded
Oil for deep frying
Method
To prepare dough
1. Steam sweet potatoes until tender and mash it while still hot.
2. Leave to cool and then mix in flour, and knead lightly to form a pliable dough.
3. Divide dough into 30g balls.
To prepare filling
1. Heat little oil in a wok over medium flame.
2. Saute spice paste and chili paste till fragrant.
3. Add in shrimps and seasonings, and cook for 1min before adding grated coconut.
4. Saute for 1-2 mins and add the lime leaves.
5. Remove from heat and set aside till cool.
To shape
1. Make a well in the centre of each dough ball and stuff generously with 1-2 tsp of filling.
2. Gather the edges to seal the dough around the filling.
3. Shape it into a ball and flatten it slightly.
4. Repeat for the remaining dough.
To Cook
1. Heat oil in a wok, fry cakes over medium heat until golden brown on both sides.
2. Remove and drain on paper towels.