Yes, it is time to start baking and cooking some of those delicious Raya cookies and cakes. To begin with, I am frying this kuih siput (shell shape snack). Growing up, I never miss having this spicy, curry and oniony flavor of this snack during Raya season. As I am kneading the dough, I was thinking about mom. Mom used to knead the dough and I will do the shell shaping. As I am shaping this cracker, I keep thinking mom’s advice. She will make sure that I shape the siput small, thinly and all in even shape. Unlike me, Mom was always particular about her food presentation.
As you can see from the picture above, I do not have the shape as thinner, smaller or in even size as Mom thought me. After frying and this cracker is cooling down, I realize that the thicker kuih siput is too doughy. That means it will not stay fresh for a long time in container.
I will definitely make another batch and the next time it will be thinner and hopefully in even size.
The ingredients for this kuih is perfect. I will not change a bit.
1 1/2 cups all purpose flour
1 tablespoon sugar
1/6 teaspoon salt
1 tablespoon finely chopped fresh curry leaves
2 tablespoon ground fried onion ( I am using the ready to use fried onion that I bought from the Asian store)
1 tablespoon thick coconut milk ( I am using Coco King brand)
1 tablespoon butter
Olive oil or any cooking oil for deep frying.
In a bowl add flour, sugar, salt, chopped curry leaves, ground fried onion.
Mix this dry ingredients well.
Add butter. Crumble it into the flour.
Add 1 egg and start kneading.
Add coconut milk and knead.
If your dough is still sticky, add half teaspoon flour.
Let the dough rest for 10 minutes.
Using the siput mould, start shaping the siput by taking a small pinch of the dough.
Press it on the board and roll it out.
This dough is not sticking to the mould.
Deep fry this kuih siput until golden brown.
Let it cool completely before storing.
This kuih siput is addictive. You will want to keep eating it until they are gone. 🙂