Yield: ± 30 Pieces
Kuih Height: ± 1.5 cm
|– Whole cumin||10g|
|– Curry leaves||7g|
|– Corn oil||45g|
|– whole eggs (cracked and weighed without the shells)||190g|
|– Coconut cream /cream||67g|
|– Squid ink (optional)||8g|
|– ERAWAN BRAND Blended Rice Flour||165ml|
|– STAR BRAND Corn Starch||165g|
|– Chili powder||3g|
|– Ground nori (dried Japanese seaweed)||30g|
|– Pati ikan bilis (dried anchovies granules)||5g|
|Oil for deep frying|
|– Vegetable oil||1l|
- Heat the corn oil in a pan till slightly smoky and add the curry leaves. Toast the curry leaves at a low heat until they are lightly translucent. Then, add the cumin seeds and toss them together until you can smell the aroma of the cumin. Pour them out into a metal colander and drain the oil.
(Heat the corn oil in a pan till slightly smoky and add in the cumin seeds. Followed by adding in the curry leaves and toast it at a low heat until they are lightly translucent. Then toss them together until you can smell the aroma of the cumin. Pour them out into a metal colander and drain the oil.)
- Once cool, lightly crush the curry leaves with your fingers so that they can be evenly distributed in the batter later. Set the curry leaves-cumin mix aside.
- Mix all wet ingredients together in another bowl and blend/whisk them until a smooth batter
(Pour every mixture into the blender or whisk it in a bowl until a smooth batter is achieved.)
- Add in the curry leaves-cumin mix and dry ingredients into the blender.
- Combine the contents of the bowl with the dry ingredients into the batter of the wet ingredients that were beaten until smooth. (Followed by adding in the wet ingredients into the blender)
- Cover and rest the batter for 15 minutes for the flavours to infuse.
- Meanwhile, preheat the oil in a saucepan to 150°C and drop a kuih loyang mould into the hot oil for 5 seconds to heat it up before dipping it into the batter.
- Once the oil is heated up, take the mould out and lightly dab it on a kitchen towel for excess oil. Dip the mould into the batter, almost fully immersed, but make sure to leave 1 mm space from the top of the mould so that the crispy kuih can be easily released from the mould later.
- Hold on for 5 seconds before dipping it back into the hot fryer to create a thin layer of crispy kuih, (meanwhile, do not let the mould sit onto the base of the pan.)
- After about 30 seconds, lightly move the mould up and down to release the kuih from the mould. Use a fork to gently remove the kuih, if necessary.
- Continue frying and flipping the kuih until it is golden brown. (until the kuih crisps up.)
- Remove from oil and let the excess oil drip on a kitchen towel. Repeat till all batter is used up.
- Let cool and keep in an airtight container.