Badak Berendam

This is one of the traditional kuih (sweets) that we usually make during Ramadan. Both my husband and his eldest brother love it. Yes, to these days I still wonder why the name is as such. Every Ramadan, my Asma will always asks the same question (you see she’s the one who will spend most of her time helping me in the kitchen especially during Ramadan).

Badak Berendam (literally means soaking rhinocerous). Rather odd and off but it is one delicious and sweet kuih. It’s not that difficult to make. In fact, if you know the technique, Badak Berendam is rather easy just like making another Malaysian favourite Buah Melaka.

Ingredient:
For the fillings:
250g palm sugar (gula merah)
Shredded coconut (from one coconut)
A pinch of salt

For the wrap (the badak, hmm)
300g glutinous rice flour (tepung pulut)
1 cup water
A pinch of salt

For the sauce
½ kilo of coconut milk
A pinch of salt
1 tablespoon flour

Methods:

Mix all the ingredients for the filling in a pan and put in on fire (medium) for 15 to 20 minutes. Set it aside to cool.
Mix all the ingredients for the wrap until fluffy.
Then take a small amount of the mixed flour (a size of a marble) and stuff it with the filling. Do as many as desired.
In the meantime, sprinkle sugar in a bowl and arrange all the badaks in it.
Pour the sauce in the bowl. Make sure the sauce does not cover the badaks altogether, at least half soak. Steam them for about 5 to 8 minutes.
Then serve it hot. Done.