← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g Plain (all-purpose) flour
• 50 g Sugar
• ¾ tsp Salt
• ½ tsp Chinese five-spice
• 1½ tsp Baking powder
• ½ tsp Bicarbonate of soda
• 200 ml Water, more or less
• 1 tbsp Vegetable oil
• 150 g sweet red bean paste, for the filled ones (optional)
• 1 tbsp Sesame seeds (optional)
• 1 l oil, for deep-frying

Method

1. Mix the flour, sugar, salt, five-spice, baking powder and soda. Add the water gradually and mix into a soft, sticky dough, then knead in the oil for 2–3 min until smooth.
2. Cover and rest at room temperature for at least 4 hours (or overnight in the fridge) so it relaxes and becomes puffy.
3. On an oiled surface, pat the dough into a rectangle about 1 cm thick and cut it into 10 strips. For filled ones, spread a strip with red bean paste, top with a second strip and press the edges. Sprinkle with sesame if using.
4. Make a slit down the middle of each piece and pull it gently to stretch it a little longer.
5. Heat the oil to 170°C (340°F). Fry 2–3 at a time for 5–6 min, turning often, until puffed and deep golden. Drain on a rack and eat warm.

Tips

• Hawkers use ammonium bicarbonate for extra puff and crunch; baking soda and powder get you close at home.
• Fry at a steady moderate heat: too hot and the outside browns before the centre cooks.

Sources

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

What To Cook Today MyKitchen101en Sift & Simmer