Effect of hydrocolloids and wheat fiber on frozen sweet potato cakes with savoury coconut filling (kuih cucur badak)

• Main Authors: Zainalabidin, Sriizzati Fatin, Karim, Roselina, Mohd Adzahan, Noranizan, Abdul Karim, Muhammad Shahrim, Mahyudin, Nor Ainy
• Format: Conference or Workshop Item
• Language: English
• Published: Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/66405/1/KTP13-1.pdf; http://psasir.upm.edu.my/id/eprint/66405/

Kuih Cucur badak (CB) is a Malaysian traditional cake that uses sweet potato (Ipomoea batatas) as the main ingredient. Sweet potato dough that was filled with savoury coconut filling was fried before consumption. As the preparation of this cake is tedious and time-consuming, of these products into f...