I saw this Malay Kuih Kuih recipe several times in my cookbook, but I just flipped over the page and never thought of making it. The recipe calls for some basic ingredients: sweet potato, flour, grated coconut, dried shrimps etc. But, preparing the filling is rather tedious. This is one of the reasons I did not attempt this earlier. But once you tried the delicious and aromatic filling, you will surely be tempted to prepare this again!
|Grated coconut and dried shrimps filling|
Ingredients:(Source: Hot Favorites Kuehs & Pastries)
600g sweet potato, peeled, steamed and mashed
300g -350g plain flour
1 tbsp oil
1 tsp salt
24 pieces prawn, trimmed and washed
300g grated coconut (white part only)
200g dried shrimps
1 tsp salt
1.5 tsp sugar
5 tbsp oil
1) Blend or pound chili, lemongrass, turmeric, garlic, shallots and dried shrimps separately.
2) Toast grated coconut in dry wok till fragrant and slightly golden. Heat up 5 tbsp oil, fry shallots, garlic, chili, lemongrass, turmeric till fragrant. Add in dried shrimps, toasted grated coconut,salt, sugar and 150ml water. Fry ingredients till dry. Set aside to cool.
3) Mix mashed sweet potato with plain flour, salt and oil. Knead into a dough and divide into 24 portions.
4) Flatten a portion of the dough into a round disc and wrap a tablespoon of filling. Fold and pinch the dough to seal. Flatten it a little and place a prawn on top.
5) Deep-fry over medium heat till golden brown.
[Note: I made half recipe and yield about 12 pieces]
I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.