MALAYSIA
Ingredients
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180g. glutinous rice flour
20g. wheat flour
160 ml. water
few drops green colouring
1/2 tsp. salt
SWEET COCONUT FILLING:
100g. palm sugar (gula merah)
100 ml. water
120g. grated coconut
1 pandan leaf (tied into a knot)
1/2 tsp. salt
COCONUT CREAM SAUCE:
500 ml. santan (1 coconut)
2 Tsp. rice flour
salt to taste
SCHOOL:
SM SAINS TENGKU
MUHAMMAD FARIS
PETRA
Preparation
1.
2.
UMMI AISYAH
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5.
75
6.
Filling: Cook palm sugar and water in a pot till it dissolves. Next, add grated coconut
and pandan leaf. Stir over low heat until sugar dissolves with coconut. Set aside to
cool.
Dough. Put the glutinous rice flour, wheat flour, green colouring and salt together in
a mixing bowl, gradually adding water, and mix into a smooth dough.
Knead well. Divide dough into small equal portions. Form into balls.
Make a well in the centre. Spoon filling ingredients in. Seal the hole and reshape
the balls.
Cream Sauce. Combine all the sauce ingredients together and cook in a pot over
low heat until sauce thickens. Turn off the heat. Pour coconut sauce into a bowl,
put aside and ready to serve.
Put a few balls at a time into a pot of boiling water. When balls float to the surface,
strain and put balls into a desired tray. To serve Badak Berendam, pour coconut
cream sauce over the balls and enjoy.
Dessert