Cucur Badak is one of local cakes and sweet treats (Malay kuih-muih). Cucur Badak calls for really basic ingredients–sweet potatoes, flour, and grated coconut–but it’s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful.
It recalled my sweet child memories during fasting month at kampung which still be practising till now. One of the neighbourhood routine is exchanging food with each other. The most popular dish is Buah Melaka and Cucur Badak of course!

I guess I've got too much time :-) but why not? I'm entertaining my weekend guests with my air tangan...and a plate for my neighbour too.

Ingredients for the dough:
  • 3 nos sweet potatoes (peeled, boiled and mashed)
  • 1.5cups wheat flour
  1. Boil the sweet potatoes in hot boiling water for 20 minutes.
    Rinse, and mash in a big bowl
  2. Mix the mashed sweet potatoes with flour and pinch of salt till a soft dough is formed
  3. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

Ingredients for the filling
Pound all the (*) ingredients.

  • 10 nos dried chilies (your choice)*
  • 1cm ginger*
  • 1cm galangal*
  • 1cm fresh turmeric*
  • 3 lemon grass*
  • 1cm shrimp paste*
  • 1/2 onion*
  • 2ts dried shrimp*
  • 4cups grated young coconut
  • salt + sugar
  • Peeled small shrimps


  1. Heat 2 tablespoons of cooking oil and add in the pounded ingredients. Fry till fragrant.
  2. Add in the grated coconut and mix well.
  3. Add shrimp
  4. Add in salt and sugar to taste.
  5. Cook over slow heat until almost dry
  6. Stirring occasionally to avoid burning
  7. Set aside and let it cool.

Heat oil and fry till golden brown.