Deep-Fried coconut crescent puffs

Deep-Fried coconut crescent puffs

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Fry 100 g grated fresh coconut in a wok until fragrant, season with 60 g sugar and a little salt and then set aside to cool. To make the pastry for the puffs, sift 120 g plain flour onto the work bench, add a pinch of salt and 1 tablespoon of sugar to the flour. Combine 2 tablespoons of water and 2 tablespoons of peanut oil with 1 egg yolk and work into the flour to make a soft dough. Cover the dough with plastic wrap and rest for 30 minutes. Roll the dough out to a thickness of 2 mm and cut shapes with a 6 cm round cutter. Fill with a teaspoon of the coconut mixture. Bring the edges together and pleat as finely as your fingers allow to create finely wrought edges. The approximate yield for this recipe is 20 puffs. Deep-fry in a wok filled with hot oil over medium heat until golden. Drain and cool a little before eating.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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