For new visitors to my blog, welcome. For all spoons and cups mentioned in my Blog, please always, use cake measuring spoons & cups.
300 gm Rice Flour, sieved
250 gm Ulunthu Flour, sieved
3 level teasp Baking Powder, sieved
2 level Tablesp Meat Curry Powder, sieved
1 level Tablesp Chilli Powder, sieved
2 level teasp *Ajowan seeds, wash, drain, fried without oil, Cool completely
25 gm *Sesame seeds, fried without oil, opt. Cool completely
5 gm Curry leaves
4 Kafir leaves/daun Limau Perut, remove vein & slice thinly
100 gm Corn flakes, crushed finely
450 ml UHT Coconut Milk
450 ml Water
1 level teasp Salt
1 level teasp Sugar
50 gm Margarine or Vegetable Oil
16 gm Dried Prawn seasoning powder
Oil for deep frying
- Sieve the Rice Flour, Ulunthu Flour, Baking Powder, Curry Powder, Chilli Powder & sieve together into a large mixing bowl. Then add the spices, herbs, seeds, curry leaves, Kafir leaves into the same mixing bowl & use a spatula to stir. Make a well in the centre & set aside.
- Combine the UHT Coconut Milk, Water, Salt, Sugar, Margarine & Dried Prawn seasoning powder in a pot & bring it to a slow boil over Low heat. Remove Coconut mixture from the fire & add into the well ie No.1 above, while stirring with a wooden spoon until a soft, smooth dough forms.
- Add the crushed corn flakes & give it a stir. Remove dough to another bowl & Cover with cling film & set aside.
- Heat oil in *wok [to test whether hot enuf; drop a small piece of dough into oil, if it floats, the oil is hot enough] OR use a deep fryer temperature 160 degrees Centigrade if you are making thick Muruku or 180 degrees Centigrade if you are making thin muruku.
- Fit a Muruku mould with any plate of your choice. Fill mould with dough.
- Pipe as desired into the hot oil.
- If you are using a *wok fry over medium heat till brown and crisp. For thick muruku increase the fire towards the end of frying.
- Drain on disposable paper kitchen towels. Once cooled, store in air tight containers.
(a) Grease the muruku mould;
(b) Ajowan/Oman seeds - put then into a siever under running water till it is clear. Squeeze then drain them on a siever. Then pan fry without oil short while till fragrant. Cool completely. Perhaps, you should do this first in order for it to cool.
till my next post, xoxo, Ophelia.