U8A+-+Badak+Berendam

Badak Berendam, also known as Sopang in Negeri Sembilan is a dessert that is very popular especially in the east coast of peninsular Malaysia (Kelantan and Terengganu). This dessert is made with rice flour that is rolled into a round shape and stuffed with shredded coconut that is mixed with a sweet syrup named 'nisan'. It is believed that this sweet dessert originated from Negeri Sembilan and was a dessert that was served almost everyday especially for tea. In addition, Badak Berendam is also a dessert that was considered a must have when festivities were around the corner. The older generation enjoy this delicacy highly. However, it is not really a preferred choice of dessert among the youngsters. This is due to the fact that the preparation of Badak Berendam is quite tedious and time consuming. Moreover, the sweet syrup that it is served in is sticky and eating Badak Berendam may cause the syrup to stick onto their hands or clothes. Badak Berendam is easy to find and is normally available at night markets or small stalls on the road sides.

Included below is a detailed step by step recipe for making the delicious sweet dessert known as Badak Berendam.

'Badak Berendam' recipe



1 Shredded coconut (take only the soft part) 1 cup of brown sugar 1 cup of plain water 3 tbs of sugar 2 pieces pandan leaves (knotted) 1 tsp salt
 * //Step 1//**
 * //Ingredients for coconut filling://**



1. Cook the brown sugar together with plain water. Stir evenly and when boiled, turn off the stove and set aside. 2. In the wok, mix the shredded coconut, sugar, pandan leaves, salt and the brown sugar mixture. Mix and cook all the ingredients evenly until dry and glossy. 3. Let the coconut filling cool down for a while. Then, take a small amount of it, press it and shape it into round shape.
 * //How to make the coconut filling://**


 * //Step 2//**
 * //Ingredients for the gravy://**

2 ½ cup of coconut milk 2 tbs rice flour ½ tsp salt 2 pieces of pandan leaves


 * //How to make the gravy://**

1. Mix all ingredients together and stir them on the stove with small fire for about 10 minutes until they become thick. Set aside.




 * //Step 3//**
 * //Ingredients for the dumplings (for 20-25 pieces) ://**

2 cups of glutinous rice flour 1 ½ cups of pandan extract ½ tsp salt 1 tsp of food coloring (you can choose any color of your choice) 2 pieces of pandan leaves (knotted)

1. Add in salt into the pandan extract. Use the mixture to press the glutinous rice flour into moldable dough. Do not forget to add some food coloring. 2. Take a small amount of the dough, round it and press it. Put the coconut filling inside the dough, close it and round it again. Repeat the process. Place the rounded dough on the baking paper or plastic to prevent them from sticking to each other. 3. Boil ½ pot of plain water with pandan leaves. Add in the dumplings into the boiled water. 4. When all the dumplings float, leave them to boil for about 3 to 4 minutes. Then, toss them. 5. Ready to be served with the gravy!
 * //How to make the dumplings://**



For those with a sweet tooth, make your way to one of the famous places that serve you delicious Kueh Badak Berendam also known as the 'soaking hippo'!

> > **A comment made by one of the visitors-** > > //If you are really crazy for “Badak Berendam”, this is the right place for you I have found no other stalls nationwide able to beat such a perfect taste of this true cuisine (so far). The gravy (made of fresh coconut milk) is thick and salty. And the ingredient of the food itself is cooked with perfect combination of grated coconut and brown sugar and it taste sweet with a bit of bitter but when it is mixed together with the coconut gravy, nothing can describe my feeling of joy!//
 * 1) Restaurant 911, Negeri Sembilan[[image:http://kyspeaks.com/photos3/restaurant_rose_911_map.jpg width="400" height="300" caption="map to restaurant rose 911"]]