Bon Appétit !

Badak Berendam

 

 

Badak Berendam

Home-cooked Badak Berendam (glutionous rice balls in coconut sauce) for my tea-time.. one of the traditional desserts you can find in Singapore, Malaysia or Indonesia.

In this recipe, I used meshed potatoes beside the glutinous rice flour for the dough-making.

The Filling

The Filling :-

INGREDIENTS for the Filling

  • 2 cups Grated Coconut (white part only)
  • 250ml Water
  • 100 grams Sugar
  • 100 grams Brown Sugar
  • 100 grams Palm Sugar
  • 2 Pandan Leaf (tie into a knot)
  • 1 tablespoon Glutinous Rice Flour
  • 1/2 teaspoon Salt

METHOD in making the Filling

  1. Add all sugar and pandan leaf into pot of water; and cook till dissolves.
  2. Add grated coconut and pandan leaf and stir over low heat till sugar dissolves.
  3. Finally mix the glutinous rice flour and salt.
  4. Set aside to cool.

Meshed Potatoes

Badak Berendam

 

The Dough :-

INGREDIENTS for the Dough

  • 600 grams Glutinous Rice Flour
  • 350 grams Potatoes
  • 4 Pandan Leaf (pound)
  • 500 ml Water
  • 1 teaspoon Salt
  • 2 tablespoon Sugar
  • 1 teaspoon Green Colouring (optional)

METHOD in making the Dough

  1. Add the pounded pandan leaf, warm water, sugar and colouring (optional) in a bowl.
  2. Peal the potatoes skin and mesh.
  3. Mix well all ingredients into a smooth dough.
  4. Knead well and divide dough into small equal portions.
  5. Form into balls.
  6. Make a well in the centre and spoon filling ingredients in.
  7. Seal the hole and reshape into balls.
  8. Put few balls at a time into a pot of boiling water.
  9. Once the balls float to the surface, strain and put the balls on a tray.

Coconut Cream Sauce

The Cream Sauce :-

INGREDIENTS for the Cream Sauce

  • 300 ml Coconut Milk
  • 700 ml Water
  • 1 teaspoon Salt
  • 5 Pandan Leaf
  • 2 tablespoon Cornstarch

METHOD in making the Cream Sauce

  1. Combine all the sauce ingredients and cook over low heat until sauce thickens.
  2. Turn off heat and pour sauce into a bowl, put aside and ready to serve.

Badak Berendam is to be served by pouring the coconut cream sauce over the balls.

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