Cucur Badak

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Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.


100 g shredded coconut
3 tablespoons dried shrimps (soaked to soften)
2 cloves garlic
3 shallots
5 red chillies, deseeded
2 cm ginger
1 lemongrass, sliced (white part only)
1 teaspoon ground turmeric
2 tablespoons sugar (or to taste)
½ teaspoon salt (or to taste)
2 tablespoons cooking oil

250 g orange sweet potatoes (peeled, cut into chunks and steamed for about 20 minutes until soft)
90 to 110 g all-purpose flour (depending on the water content in the sweet potatoes)
½ teaspoons salt
½ teaspoons salt
Cooking oil for deep frying



1. Process all ingredients for the filling (except for ground turmeric, shredded coconut, sugar, salt and cooking oil) in the kFlex food processor bowl until fine.
2. Saute the spice blend from (1) with the 2 tablespoons of cooking oil and turmeric for about 1 minute until well mixed and fragrant.
3. Add in shredded coconut, sugar and salt, continue to fry until properly mixed and dry. Turn off heat, dish out and set aside to cool.

1. Process steamed sweet potatoes (discard the water collected from steaming sweet potatoes), flour and salt in the kFlex food processor bowl until the dough comes together to form a ball. Depending on the water content in the sweet potatoes, you may want to add more or reduce the amount of flour. Start with 90 g of flour and increase gradually. Remove dough from food processor bowl.
2. Pinch a piece of dough of about the size of a ping pong ball. Form a disc and lightly flatten with your palm and put a teaspoon of filling in the middle of the dough.
3. Wrap up and tap with your fingers to form a thick disc. Repeat with the remaining dough and filling.
4. Heat up oil n a wok or saucepan on medium heat for deep frying.
5. Fry the patties until golden brown. Drain off oil and serve warm.


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