Cucur Badak Recipe: How to Make Homemade Cucur Badak

Cucur Badak Recipe

Typically eaten for breakfast or afternoon tea, Cucur Badak is a traditional Malay Kuih. It is often difficult to find this delicacy in the streets of KL. 

This kuih consists of a fluffy doughnut-like sweet potato dough and a spicy grated coconut filling. Once you bite through the chewy dough, a combination of sweet and spicy will tantalize your palate. Amidst the variety of kuihs available, you can easily spot Cucur Badak by its trademark shrimp set in the centre.


Origin of Cucur Badak

Originating from Northern Malaysia, the name of this dish directly translates to “deep-fried hippopotamus”. This translation often gives the wrong idea to foreigners, especially if they decide to put the word into Google Translate. 

Being a favourite of many, this kuih can be found in Rahmadhan bazaars. The sweet and spicy taste of the kuih serves as a reward for going through a day of fasting.

Cucur Badak Recipe

Recipe by LokaTasteDifficulty: Easy


Prep time


Cooking time





Easily mistaken for a simple sweet potato ball, Cucur Badak comes with an element of surprise as it packs a spicy punch. With the ingredients ready, this snack is easy to make even at the comforts of your home


  • 2 sweet potatoes, boiled and mashed

  • 100-120 grams of all-purpose flour

  • Salt

  • Sugar

  • Small shrimps for garnishing

  • 4 cups of grated coconut

  • ½ cup dried shrimp

  • 1 garlic

  • 3 shallots

  • 6 fresh or dried red chilli

  • 1 lemongrass

  • 1 ½ teaspoon of turmeric powder

  • 5 slices of peeled fresh ginger

  • 2 tablespoons of cooking oil


  • Start with the dough. In a mixing bowl, add the mashed, boiled sweet potatoes, one tablespoon of sugar, all-purpose flour, and a pinch of salt. Mix the ingredients until a smooth dough is formed (the dough should not be too sticky, and if it is, it will help if you add more flour).
  • After the dough, move on to king the filling. Using a mortar and pestle, pound garlic, shallots, chilli, lemongrass, and ginger.
  • On the side, soak the dried shrimps in hot water for 15 minutes. Then pound it.
  • In a frying pan, heat two tablespoons of cooking oil, and add in the pounded mixture along with the dried shrimps.
  • Once the ingredients start to smell fragrant, add in the grated coconut and salt and sugar according to your preference. Mix the concoction thoroughly, then, set it aside to cool.
  • Onto assembling, first, dust your hands with some flour. Then take a bit of dough (about the size of a small ball), and flatten it.
  • On the flattened dough, scoop some filling and place it in the middle. Next, pinch the dough to cover the filling fully.
  • Finally, in a wok or pan, heat some oil over medium-high heat, and fry the balls until it has a golden brown sheen. With that, the Cucur Badak is ready to be served (don’t eat it right out of the fry though, you don’t want to scald your tongue).

Ways to Enjoy The Dish

Enjoy Cucur Badak warm and fresh off the fry. However, if you wish to store some and eat them at a later date, you could leave the kuih in a container to cool, then keep in the freezer.

If you do that, you can heat snack up with the oven, and enjoy it at any time.  

Explore other popular Malaysian delights with Lokataste Recipe and more!


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