Badak Berendam Pandan Dessert
Ingredients
Dough
- 3 cups glutinous rice flour
- 2 tablespoons wheat flour
- 2 cups pandan juice (made by blending water with 4-5 pandan leaves and straining)
- Optional: a little green food coloring
Filling
- 1 grated coconut (white part)
- 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 the palm sugar and gula melaka with water until dissolved, then strain.
Cook the strained sugar mixture with grated coconut, a pinch of salt, and pandan leaves, stirring until somewhat dry. Add wheat flour and mix well.
Coconut sauce
Blend or mix all sauce ingredients together.
Cook until steamy, stirring constantly to avoid lumps, until slightly thick. Adjust thickness as desired, ensuring it is a bit salty.
Dough preparation and assembly
Gradually add pandan juice to the dough flours, mix and knead into a dough.
Shape the dough into balls, flatten each, add the prepared filling, and reshape into balls.
Boil the balls in water until they float or are cooked, similar to making onde-onde. Remove, rinse briefly under cold water, and drain.
Pour the prepared coconut sauce into a suitable container, add the boiled dough balls, and serve.
