Why You’ll Love This Recipe

• A perfect balance of sweet, spicy, and savory flavors.
• Soft, chewy dough with a rich, fragrant coconut filling.
• A unique and impressive snack for parties or afternoon tea.
• Authentic Malaysian street food made easy at home.

Equipment You’ll Need

• Large pot (for boiling sweet potatoes)
• Potato masher or fork
• Food processor or mortar and pestle
• Wok or deep skillet for frying
• Slotted spoon
• Large mixing bowl
• Small saucepan
• Paper towels

Ingredients

• For the Spicy Coconut Filling (Inti):
• 1 cup unsweetened shredded or freshly grated coconut
• 1/4 cup dried shrimp, soaked in hot water for 15 minutes and drained
• 5-6 dried red chilies, soaked in hot water until soft, deseeded
• 3 shallots, peeled
• 1 stalk lemongrass, white part only, thinly sliced
• 1/2 inch galangal, peeled and sliced (optional)
• 1/2 teaspoon turmeric powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons cooking oil
• For the Sweet Potato Dough:
• 1 lb orange sweet potatoes (about 2 medium), peeled and cubed
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 4-5 cups vegetable or canola oil, for frying

Instructions

1. Start with the filling. In a food processor, blend the soaked dried shrimp, soaked dried chilies, shallots, lemongrass, and galangal into a smooth paste. Add a splash of water if needed to help it blend.
2. Heat 2 tablespoons of oil in a small saucepan or skillet over medium heat. Add the blended spice paste and turmeric powder. Sauté for 3-5 minutes until fragrant and the oil starts to separate.
3. Add the grated coconut, sugar, and salt to the saucepan. Stir continuously and cook for about 5-7 minutes, until the coconut is toasted, fragrant, and relatively dry. Set aside to cool completely.
4. Now, prepare the dough. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly.
5. While the potatoes are still hot, mash them in a large mixing bowl until smooth. Let them cool down for about 10 minutes until they are warm but not hot to the touch.
6. Add the salt and all-purpose flour to the mashed sweet potatoes. Start with 1 cup of flour and mix with a spoon or your hands until a soft, pliable dough forms. If the dough is too sticky, add the remaining 1/4 cup of flour, one tablespoon at a time. The final dough should be soft and not sticky.
7. Time to assemble! Lightly flour your hands and a work surface. Take a golf-ball-sized piece of dough (about 1.5 tablespoons) and flatten it into a small disc in your palm.
8. Place about 1 teaspoon of the cooled coconut filling in the center of the disc. Carefully enclose the filling with the dough, pinching the seams to seal it completely. Roll it gently between your palms to form a smooth oval or round shape.
9. Repeat with the remaining dough and filling, placing the formed fritters on a lightly floured tray.
10. Heat the oil in a wok or deep skillet over medium-high heat to about 350°F (175°C). The oil is ready when a small piece of dough sizzles and floats to the top.
11. Carefully slide the fritters into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
12. Using a slotted spoon, remove the cooked cucur badak from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil. Serve warm.

Expert Cooking Tips

• Ensure your sweet potatoes are well-drained and mashed while warm for the smoothest dough. Excess water will make the dough sticky and require too much flour.
• Fry at the right temperature. If the oil is too hot, the outside will burn before the inside is cooked. If it’s not hot enough, the fritters will absorb too much oil and become greasy.
• Seal the fritters tightly. Any gaps can cause the filling to leak out and the fritter to burst open during frying.
• Don’t skip toasting the coconut filling until it’s dry. A wet filling can create steam inside the dough, increasing the risk of it bursting while frying.

Substitutions and Variations

For a vegetarian or vegan version, simply omit the dried shrimp from the filling; you can add a small amount of crumbled firm tofu or finely chopped mushrooms for texture. To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend, adding a little at a time until the desired dough consistency is reached.

Common Mistakes to Avoid

A common mistake is making the dough too sticky by not draining the potatoes well enough or adding too much flour, which makes the fritters tough. Another pitfall is using a filling that is too wet or overfilling the dough, both of which can cause the fritters to burst open in the hot oil. Ensure a good seal and a relatively dry filling.

Serving Suggestions

Cucur Badak are best served warm and fresh from the fryer. They are a fantastic standalone snack, perfect for an afternoon pick-me-up with a hot cup of Malaysian teh tarik (pulled milk tea) or black coffee. They also make for a unique and delicious addition to a party appetizer platter.

Storage and Reheating Tips

Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, place them in a preheated oven at 350°F (175°C) or in an air fryer for 5-7 minutes until heated through and crisp on the outside. Avoid reheating in the microwave as they will become soft.

Frequently Asked Questions

Can I make Cucur Badak ahead of time?

Yes! You can prepare the filling and the dough a day in advance and store them separately in airtight containers in the refrigerator. You can also assemble the fritters, place them on a tray without touching, and refrigerate for a few hours before frying.

Why did my fritters burst while frying?

This usually happens for a few reasons: the filling was too wet, you overfilled the dough, or the fritter wasn’t sealed properly. Ensure the filling is cooked until fairly dry and pinch the seams of the dough tightly to create a complete seal.

Can I bake these instead of deep-frying?

While deep-frying gives the authentic texture, you can try baking them for a healthier option. Place the assembled fritters on a parchment-lined baking sheet, brush them lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown. The texture will be less crispy and more scone-like.

Can I freeze Cucur Badak?

Yes, they freeze well. Fry the fritters as directed and let them cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for up to 2 months. Reheat directly from frozen in an oven or air fryer.

Conclusion

There you have it—a taste of Malaysian street food magic right in your own kitchen! These Spicy Coconut Sweet Potato Fritters are a delightful journey of textures and flavors that are truly unforgettable. I hope you enjoy making and sharing this special treat. If you try this recipe, I’d love to see it! Snap a photo and tag me on social media or share it on Pinterest.