Malaysian Badak Berendam Dessert
Ingredients
Dough
- 3 cups glutinous rice flour
- 2 tablespoons wheat flour
- 2 cups pandan juice
- Optional: a little green food coloring
Filling
- 1 grated white coconut
- 1/2 cup palm sugar
- 1 block gula melaka
- 1.5 cups water
- 3 pandan leaves
- A pinch of salt
- 1 tablespoon wheat flour
Coconut sauce
- 5 cups moderately thick coconut milk
- 1/2 cup rice flour
- 1/2 cup wheat flour
- 2 pandan leaves, knotted
- A little sugar
- A little salt
Preparation
Filling
Cook palm sugar and gula melaka with water until dissolved, then strain
Cook the sugar syrup with grated coconut, a pinch of salt, and pandan leaves, stir until almost dry
Add wheat flour and mix well
Coconut sauce
Blend all ingredients together
Cook until steam rises, stir constantly to avoid lumps until slightly thick but not too thick, and it should taste slightly salty
Dough and assembly
Gradually add pandan juice to the flours, mix well, and knead into a dough
Shape the dough into balls of desired size, flatten each, add filling, and reshape into balls
Boil the balls until they float, similar to making onde-onde, then rinse briefly under running water and drain
Pour the coconut sauce into a suitable container, add the boiled dough balls, and serve
