Recipe Ingredient
- 100g soft beancurd
- 1 cube preserved fermented red beancurd (nam yee)
- 1 1/2 tsp five spice powder (ng hiong fun)
- 1 tsp salt or to taste
- 1 1/4 tsp water
- 350g plain flour
- 1 tsp baking powder
- 100g castor sugar
- 1 egg
- 2 1/2 tbsp sesame seeds
Instructions
- Mash soft beancurd through a metal sieve until it turns into a fine paste. Combine this paste with the preserved fermented red beancurd, five spice powder, salt and water.
- Add flour, baking powder, sugar, egg and sesame seeds. Mix and knead into a smooth dough. Cover the dough and leave to rest for an hour.
- Roll out the dough thinly. Use a sharp knife to cut the dough into 1cm x 4cm strips. Place 2 pieces together then make a small slit in the centre with a pair of sharp scissors. Take one end and slip it through the slit. Pull out lightly to make a twist.
- Deep-fry the pieces of twisted pastry dough in hot oil over medium heat until they turn golden.
- Remove immediately from the oil and drain on several layers of kitchen paper. Store them in airtight containers when cooled.
