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Badak Berendam

Badak Berendam recipe. This dessert is usually served during Muslim Fasting month (Ramadan) in Singapore and Malaysia.

Ingredients for Badak Berendam:

  • 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 (white part only) 
  • 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
  1. 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.
  2. 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.
  3. Knead well. Divide dough into small equal portions. Form into balls.
  4. Make a well in the centre. Spoon filling ingredients in. Seal the hole and reshape the balls.
  5. 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.
  6. 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.

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