Badak Berendam

Name: Badak Berendam
Cuisine: Malaysian
Ingredients: 2 cups grated coconut; 0.5 cup Melaka sugar; 3 tbsp white sugar; a little salt; 1 tbsp wheat flour; 2 small boxes Ayam Brand coconut milk; 2 cups water; 0.33 cup glutinous rice flour; 1 tsp salt; 1 sheet pandan leaf; 4 sheets pandan leaves; 2 cups water; 2 cups glutinous rice flour; a little salt

Serves 1

tiktok.com

Badak Berendam

tiktok.com

Serves 1

Directions

1First, take two cups of grated coconut, add half a cup of Melaka sugar, three tablespoons of white sugar, and a little salt.
2Turn on the fire and stir continuously.
3Once it starts to combine, add a little water to help the coconut and Melaka sugar blend together.
4Add one tablespoon of wheat flour and cook until the coconut is smooth.
5Next, use two small boxes of Ayam Brand coconut milk, add two cups of water, one-third cup of glutinous rice flour, and one teaspoon of salt.
6Stir until well combined before turning on the fire.
7Add one pandan leaf and cook until the coconut milk sauce thickens.
8Take four pandan leaves, blend them with two cups of water, then strain the mixture.
9Take two cups of glutinous rice flour, add a little salt, and gradually add the pandan water until the dough is just right.
10Knead the dough until it is smooth and well combined.
11Optionally, you can divide the dough into two to make different colors (e.g., green and red), or keep it all green.
12Take a piece of the dough, roll it into a ball shape.
13Press a little in the middle, and insert the coconut filling (it's easier if you shape the filling into a ball first).
14Close the dough to ensure no leakage, and roll it into a ball again.
15Boil water, then add the dough balls into the boiling water.
16Do not touch them; wait until they float to the surface, which indicates they are cooked, then remove them.
17Finally, place the cooked dough balls in the coconut milk sauce.

Ingredients

2 cups grated coconut
0.5 cup Melaka sugar
3 tbsp white sugar
a little salt
1 tbsp wheat flour
2 small boxes Ayam Brand coconut milk
2 cups water
0.33 cup glutinous rice flour
1 tsp salt
1 sheet pandan leaf
4 sheets pandan leaves
2 cups water
2 cups glutinous rice flour
a little salt

Equipment

potblender

Tips

When making the coconut filling, add a little water to combine the coconut and Melaka sugar.
For the coconut milk sauce, stir well before turning on the heat.
When shaping the dough, you can make the filling into a ball first before inserting it into the dough.
Do not touch the bebola (balls) when boiling; wait for them to float to the surface before removing, indicating they are cooked.

Badak Berendam

Serves 1

tiktok.com

Badak Berendam

tiktok.com

Serves 1

Directions

1First, take two cups of grated coconut, add half a cup of Melaka sugar, three tablespoons of white sugar, and a little salt.
2Turn on the fire and stir continuously.
3Once it starts to combine, add a little water to help the coconut and Melaka sugar blend together.
4Add one tablespoon of wheat flour and cook until the coconut is smooth.
5Next, use two small boxes of Ayam Brand coconut milk, add two cups of water, one-third cup of glutinous rice flour, and one teaspoon of salt.
6Stir until well combined before turning on the fire.
7Add one pandan leaf and cook until the coconut milk sauce thickens.
8Take four pandan leaves, blend them with two cups of water, then strain the mixture.
9Take two cups of glutinous rice flour, add a little salt, and gradually add the pandan water until the dough is just right.
10Knead the dough until it is smooth and well combined.
11Optionally, you can divide the dough into two to make different colors (e.g., green and red), or keep it all green.
12Take a piece of the dough, roll it into a ball shape.
13Press a little in the middle, and insert the coconut filling (it's easier if you shape the filling into a ball first).
14Close the dough to ensure no leakage, and roll it into a ball again.
15Boil water, then add the dough balls into the boiling water.
16Do not touch them; wait until they float to the surface, which indicates they are cooked, then remove them.
17Finally, place the cooked dough balls in the coconut milk sauce.

Ingredients

2 cups grated coconut
0.5 cup Melaka sugar
3 tbsp white sugar
a little salt
1 tbsp wheat flour
2 small boxes Ayam Brand coconut milk
2 cups water
0.33 cup glutinous rice flour
1 tsp salt
1 sheet pandan leaf
4 sheets pandan leaves
2 cups water
2 cups glutinous rice flour
a little salt

Equipment

potblender

Tips

When making the coconut filling, add a little water to combine the coconut and Melaka sugar.
For the coconut milk sauce, stir well before turning on the heat.
When shaping the dough, you can make the filling into a ball first before inserting it into the dough.
Do not touch the bebola (balls) when boiling; wait for them to float to the surface before removing, indicating they are cooked.