-

The ingredients for making Kuih Badak Kubang are divided into two main parts: the filling and the dough. The following is the list of ingredients that need to be prepared.

Filling Ingredients

• 3 small pieces of palm sugar (gula melaka), pounded or finely chopped

• ½ cup granulated sugar

• 3 pandan leaves, tied into knots

• A pinch of salt

• 1 cup water

• 1 grated coconut (white flesh only)

• 2 tablespoons wheat flour

Dough Ingredients

• 2 cups glutinous rice flour

• ½ cup black glutinous rice flour

• Water, as needed

• 1 kg fresh coconut milk

• 1 tablespoon sugar

• 2 tablespoons wheat flour

• Banana leaves, as needed (for lining the steamer)

• A little oil (for greasing)

Step 1: Preparing the Filling

1. Place all the filling ingredients — palm sugar, granulated sugar, pandan leaves, salt, and water — into a pan.

2. Cook over medium heat, stirring until the sugar fully dissolves and the mixture comes to a boil.

3. Add the grated coconut, stir well, and continue cooking until the filling is almost dry.

4. Sprinkle in the wheat flour, then stir until the filling becomes dry and fully cooked.

5. Turn off the heat and leave the filling to cool.

Step 2: Preparing the Dough

1. Preheat the steamer.

2. Line the steaming tray with round-cut banana leaves, then lightly grease with oil to prevent sticking.

3. In a large mixing bowl, combine the glutinous rice flour, black glutinous rice flour, and a pinch of salt. Mix well.

4. Gradually add water while kneading until a soft dough is formed, similar to the texture of Kuih Buah Melaka dough.

5. Pinch a small portion of dough, flatten it in your palm, and place a portion of coconut filling in the centre.

6. Wrap the filling with the dough and shape it into a round ball. Arrange the filled dough balls on the prepared banana leaves.

Step 3: Preparing the Coconut Milk Sauce and Steaming

1. In a bowl, combine the coconut milk, wheat flour, salt, and sugar. Mix until well blended.

2. For a smoother texture, blend or strain the coconut milk mixture before use.

3. Pour the coconut milk mixture into the tray, leaving some space at the top to prevent overflow during steaming.

4. Arrange the filled dough balls in the tray containing the coconut milk mixture.

5. Steam over medium heat for 10–15 minutes or until the kuih is fully cooked.

6. Remove from the steamer and serve warm.

   

   Photo 2: Add the combined filling ingredients

   Source: Dapurfaafeefoo.com

   

   Photo 3: Add the grated coconut and wheat flour

   Source: Dapurfaafeefoo.com

   

   Photo 4: Cook until the mixture thickens and is well combined

   Source: Dapurfaafeefoo.com

   

   Photo 5: Combine the glutinous rice flour, black glutinous rice flour, and a pinch of salt

   Source: Dapurfaafeefoo.com

-