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‘Malaysia: Soaking Rhinoceros” – Badak Berendam or Kuih Koci Bersantan

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Ingredients

Adjust Servings:
For The Filling
300 grams Palm sugar or Coconut sugar
1 coconut Freshly shredded coconut
Pinch Salt
For The Glutinous Rice Balls
300 grams Glutinous rice flour
1 cup Water Warm
1 stack Screwpine leaves or pandan
For The Sauce or Syrup
500 ml Coconut milk
1 tablespoon Plain flour
⅓ cup Water
½ teaspoon Salt

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‘Malaysia: Soaking Rhinoceros” – Badak Berendam or Kuih Koci Bersantan

Features:
  • Desserts & Cookies
  • Vegan
Cuisine:

The term Badak Berendam if direct translation sounded Soaking Rhino but the real fact - it is referred to traditional desserts and savory snacks soaked in a creamy coconut milk with the glutinous rice. This dish is popular and widely know in Malaysia, Indonesia and Singapore.

  • 1 hour 25 minutes
  • Serves 12
  • Medium

Ingredients

  • For The Filling

  • For The Glutinous Rice Balls

  • For The Sauce or Syrup

Directions

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I am presuming that many of the non-Asians would find this dessert totally funny, but once you have tried this, you are going to love it. The term Badak Berendam if direct translation sounded Soaking Rhino but the real fact – it is referred to traditional desserts and savory snacks soaked in a creamy coconut milk with the glutinous rice. This dish is popular and widely know in Malaysia, Indonesia and Singapore.

I would say – you should learn how to cook this.

Steps

1
Done

For The Coconut Filling

Mix all the ingredients for the filling in a non-stick pan and cook this for about 15 minutes or until the mixture is almost dry.

2
Done

Set this aside to cool. The filling can be prepared 1-2 days in advance and stored in the refrigerator.

3
Done

For The Coconut Milk / Syrup

Place the coconut milk and salt in a pot and cook this over a moderately low flame.

4
Done

Add the flour and water in a bowl and mix well.

5
Done

Once the coconut milk is almost reaching a boil, add the flour mixture and mix well.

6
Done

Stir till it reaches a soft boil. Keep this aside.

7
Done

For The Glutinous Rice Balls

In a blender, blend the water and screwpine leaves. Strain the juice and discard the bits of leaves.

8
Done

Skip this step if you are not using screwpine leaves. If you need to color it, then using food grade color enhancer.

9
Done

Mix the glutinous rice flour with the water or the blended screwpine juice.

10
Done

Add more glutinous rice flour or more water as required. All you want is a nice smooth dough that is not sticky.

11
Done

Take a small amount of the dough and fill it with half a teaspoon of the coconut filling.

12
Done

Roll into balls and place these on a non-stick paper or tray.

13
Done

Cooking The Glutinous Rice Balls Boiling Method: Steaming or Boiling

Boil a pot of water and once the water comes to a soft roll, add the glutinous rice balls one by one. Do not overcrowd the pot.

14
Done

Once the glutinous rice balls float, remove them from the hot water, drain and add it into the coconut milk sauce.

15
Done

Steaming Method

Prepare the steamer. Make sure the water is fully boiled

16
Done

Once the water boils, add the glutinous rice balls in the steamer and steam for about 10-15 minutes, depending on the size of the balls. (Picture [left] before cooked, and [right] after cooked - steamed or boiled)

17
Done

Once cooked, add these to the coconut milk.

Mitze

Proud contributor for makanan.club, makan-makan.club. You may want to check these on facebook too!

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