• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g soft beancurd
  • 1 cube preserved fermented red beancurd (nam yee)
  • 1 1/2 tsp five spice powder (ng hiong fun)
  • 1 tsp salt or to taste
  • 1 1/4 tsp water
  • 350g plain flour
  • 1 tsp baking powder
  • 100g castor sugar
  • 1 egg
  • 2 1/2 tbsp sesame seeds


  1. Mash soft beancurd through a metal sieve until it turns into a fine paste. Combine this paste with the preserved fermented red beancurd, five spice powder, salt and water.
  2. Add flour, baking powder, sugar, egg and sesame seeds. Mix and knead into a smooth dough. Cover the dough and leave to rest for an hour.
  3. Roll out the dough thinly. Use a sharp knife to cut the dough into 1cm x 4cm strips. Place 2 pieces together then make a small slit in the centre with a pair of sharp scissors. Take one end and slip it through the slit. Pull out lightly to make a twist.
  4. Deep-fry the pieces of twisted pastry dough in hot oil over medium heat until they turn golden.
  5. Remove immediately from the oil and drain on several layers of kitchen paper. Store them in airtight containers when cooled.

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