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Soak the dried chillies for the rendang spice paste overnight before using. The next day, add the chillies to a blender with the rest of the spice paste ingredients and blend until smooth.
Place a pan over a medium heat and, once hot, add the vegetable oil with the spice paste, cinnamon stick, star anise, cardamom pods and cloves. Fry for a few minutes until aromatic.
Add the sugar, tamarind paste and coconut milk, stir to combine and heat through for a few minutes.
Add the diced beef, stir to combine then reduce the heat to low. Cook with a lid on for 2 hours, stirring every few minutes to prevent sticking.
Towards the end of those two hours, add the coconut cream to a bowl and microwave for 2 minutes. Stir, microwave for another minute, then stir again. Microwave for one more minute and stir well – the coconut cream should be a nice golden-brown colour.
After the 2 hours of cooking, add the darkened coconut cream to the pan, then cook with a lid on for 30 minutes, stirring every few minutes.
Remove the lid from the pan and cook for a final 30 minutes, stirring frequently to prevent sticking.
Meanwhile, toast the desiccated coconut in a hot, dry, non-stick frying pan until golden.
Serve the rendang sprinkled with desiccated coconut and some sliced red chilli, chopped cucumber and rice.