Kuih Tiram/Sweet Oyster Shape Rolls

Ingredient A
190gm flour
2 tbsp margarine
A pinch of salt
Enough water to make the mixture into a dough

Ingredient B
50gm rice flour
1 tbsp cooking oil

Ingredient C
1 cup castor sugar

Combine ingredient A in a bowl accept water.Make the flour and margarine into crumbs with your finger tips. Slowly add in water bit by bit to form into a dough.This becomes Pastry A.Leave aside.

Mix in separately Ingredient B in a bowl. Make into crumbs.This is Pastry B.Leave aside.

In a floured surface, roll pastry A with a rolling pin into a rectangular shape. Press in Pastry B in all place on Pastry A. Roll like swiss roll.Refrigerate the dough for 30mins . Take out the roll and cut in round shapes.

Place the cut part upright .

Flatten the dough with a rolling pin.

Flatten it as thin as possible .

Heat enough hot oil to deep fry .Deep fry the flatten dough until light brown or fully crisp. Place in a kitchen paper to take out excess oil.Make sure you are near to the wok as you flatten the dough .Each pastry flatten should immediately go into the hot oil .So do it bit by bit ,maybe 3 or 4 at a time.

Coat the pastry in castor sugar and serve.You can keep the pastries in an air tight container up to 2 weeks.

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