Wednesday, August 25, 2010

KUIH BATANG BURUK

KUIH BATANG BURUK
Ingredients for the pastry:
400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely

2 table spoons of rice flour

1 egg beaten
2 teaspoon of baking powder

Salt to taste
Enough water
4 tablespoons of margarine
Cooking oil for frying

Ingredients for the filling:
200g green bean
180g castor sugar
Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.
Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well.
Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.

Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can’t find any I think a chopstick or a thick pen will do)
Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden.
Once cool down, stuff the filling inside it.

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