Kuih Siput

This recipe was first published in Flavours magazine.

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Print Recipe
  1. Mix flour, sugar and salt. Rub margarine into dry ingredients. Mix in the cold water a little at a time until a soft dough forms. Cover with cling film and set aside for 10 minutes.
  2. Pinch away a small piece of dough and roll onto a serrated board to form small snails. Continue until dough is finished.
  3. Heat oil in a wok. Fry the snail-shaped dough in batches, stirring often to ensure even browning. Remove from wok and drain. Once cooled, dust with icing sugar. Store in an airtight container.
Recipe Notes

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