← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g orange sweet potato, peeled and cut into chunks
• 150 g Plain (all-purpose) flour, plus extra if needed
• 1 tbsp Sugar
• ½ tsp Salt
• 1 tbsp Vegetable oil
• 4 Shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 1 Lemongrass, white part finely chopped
• 1 tbsp dried chilli paste
• 40 g Dried shrimp, soaked and finely chopped
• ½ tsp Ground turmeric
• 80 g desiccated coconut (or 150 g freshly grated)
• 1 tbsp palm sugar or brown sugar
• ½ tsp salt, for the filling
• 750 ml oil, for deep-frying

Method

1. Steam the sweet potato for 15–20 min until very soft, then mash until smooth and leave to cool slightly.
2. For the filling, heat the oil in a wok over medium heat and fry the shallots, garlic and lemongrass for 2 min. Add the chilli paste, dried shrimp and turmeric and fry for 2 min more.
3. Add the coconut, sugar and salt and stir over low heat for 8–10 min until dry, golden and fragrant. Leave to cool.
4. Knead the flour, sugar and salt into the warm mash to form a soft, non-sticky dough, adding a little more flour if needed. Divide into 12 balls.
5. Flatten each ball in your palm, add a heaped teaspoon of filling, pinch closed and roll smooth. Shape into a slight cone if you like, the traditional rhino-horn shape.
6. Heat the oil to 170°C (340°F) and fry a few at a time for 4–5 min, turning, until deep golden. Drain and serve warm with chilli sauce.

Tips

• Sweet potatoes vary in moisture, so add the flour gradually: the dough should be soft but hold its shape.
• Contains wheat and shellfish (dried shrimp).

Sources

Written in our own words after cross-checking these recipes:

Seasaltwithfood Jackie M Rasa Malaysia