Ma Lai Koh(easy version)

Been trying many different recipes for Ma Lai Koh, some is using yeast, some using dark soy sauce and many more. The last I'm prefer the recipes from Corner Cafe. Is easy and the taste good.

Adapted from : Cornercafe

150 gm plain flour
40 gm (4 tablespoons) custard powder

4 eggs
220 gm caster sugar (I'm used 150 gm)
1/3 teaspoon vanilla extract

40 ml (2 tablespoons) evaporated milk
20 ml (1 tablespoon) treacle (molasses), or honey
1 1/3 teaspoons baking powder
1/3 teaspoon bicarbonate of soda (baking soda)

100 ml canola oil

Tip from corner cafe: To approximately measure 1/3 teaspoon, the best way is to first measure 1/4 teaspoon, then add another 1/8 teaspoon ( half of 1/4 teaspoon) to it.

Method:

1. Line the base of a deep 18 cm steaming pan with holes (or 20 cm bamboo steamer) with a double layer of muslin. Grease and line the sides with baking paper. Sift plain flour and custard powder twice and set aside.
2. Whisk eggs for 1 minute, then gradually add sugar and beat until pale and fluffy, and the mixture leaves a trail of ribbon when you lift the beater. Total beating time can be 6 to 10 minutes depending on the power of your beater. (make sure the egg mixture is pale and fluffy)
3. Sift the flour mixture in a few batches onto the egg mixture and fold in after sifting in each batch. Mix in vanilla. Cover the bowl with cling film and set aside for 1 hour.
4. After the batter has rested for 1 hour, start boiling water in a steamer. Stir treacle into evaporated milk and mix well. Sift baking powder and soda then add to the milk mixture, mix evenly making sure there are no lumps of the raising agents. Pour the mixture into the batter with the oil. Fold in properly until evenly mixed.
5. Pour batter into prepared pan and steam over high heat for 45 to 50 minutes, or until cooked. Remember to replenish steamer with hot water whenever it starts to dry up.
6. Serve hot or warm.

Spiral Curry Puffs(Karipap)

Crispy and delicious, my favourite snack from Malaysia. My monster love it so much. 

Adapted from : Sam Tan's Kitchen
(make about 27 yield medium puffs) 

Potato curry filling

1 large onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp curry powder or more

2 large potatoes, cut into small cubes

Salt and sugar to taste

About 1 cup water

1 tablespoon chili powder if prefer more spicy

Few drops of dark soy sauce if prefer darker colour

(can add other ingredients for the filling, like peas or hard boil egg)

Water Dough

300 gm plain flour

½ teaspoon salt

½ cup lukewarm water

1 small beaten egg

1 tablespoon oil

Grease Dough

150 gm plain flour

75 gm cold butter

Method for filling:

(I'm prepared one day before and keep in fridge, when ready to use get it out to room temperature)

1. Saute the onion and garlic over medium heat until fragrant
2. Add in other ingredients and simmer, stirring occasionally until all moisture is absorbed and potatoes are tender. Leave to cool thoroughly before using.

Method for water dough:

1. Combine all the ingredients and knead with your fingers until soft, pliable and non-sticky (or if you prefer, use a dough hook attachment on an electric mixer)
2. Divide and roll into two equal balls, then cover (otherwise it will dry out) and leave to rest for 30 mins.

Method for grease dough:

1. Combine butter and flour until it resembles coarse sand. Knead by hand until shiny and smooth, then divide and roll into two equal balls.

Method for wrapping:

1. Wrap the one ball of grease dough neatly in a ball of water dough.
2. On a lightly floured surface, roll out into a very thin oval with a rolling pin,
   then roll up tightly from one end to the other like a Swiss roll.
3. Turn the rolled up tube 90 degrees (so one end faces you) and repeat the previous step- flatten it thinly again lengthwise into a long oval , then roll up tightly like a Swiss roll.
4. With a sharp knife, slice into 1 cm discs (or thicker if making larger puffs).The spiral layers should be clearly visible.
5. Flatten each disc into a thin circle with a rolling pin (as thin as you can get it without the layers splitting apart).
6. Fill with just enough potato curry in the middle- not too much.
7. Fold over carefully to enclose. Pinch the edges flat and fold in at 45 degree angle to form a rope(I'm not good on this) or if you prefer use mould, place the rolled out pastry onto a curry puff mould. Fold the mould over carefully to enclose, peeling off any excess pastry from the sides.
8. Deep fry in hot oil over medium-high heat, tossing continuously until golden brown.Remove with a pair of wooden chopsticks or a slotted spoon, shake off excess oil and drain on kitchen towels before serving.