Flour dough is seasoned with aromatic spices, seasonings and then fried until crispy. These savory crispy shell snacks are known as kuih siput in Singapore and Malaysia and known as kue garpu in Indonesia. They are popular snacks for Chinese New Year and Hari Raya celebrations. Now you can make these delicious snacks without any special tool at home and the recipe is eggless.
Kuih or kue doesn’t always mean “cake”. But it can also refer to biscuits or snacks like this kuih siput or kue garpu. Siput means snails in Bahasa and Malay languages. Garpu means fork. The kuih does look like snails and hence the name kuih siput. This snack is usually made with a special tool. It shapes like a board with many lines on the surface for you to press and roll the dough. I don’t have this tool or mould. In Indonesia, most people will use a fork as the “tool” and hence the name, kue garpu (fork snacks)
The recipe rundown
Taste: savory with nice aroma from the spices and herbs
Texture: crispy and airy
Level: easy
Pros: you don’t need a special tool. You just need a fork. You can also air fry the kuih siput in the air fryer if you wish. The deep-fry version gives better result, to be honest, but the air fryer version definitely save you on the trouble having to deep fry and not to mention cuts down on calories too 😉
Cons: It can be time consuming if you shape the kuih all by yourself. Get some help 😉
How to make kuih siput/kue garpu without any special tool/mould
1. Put all ingredients for the dough in a mixing bowl, except for coconut milk and melted butter. Whisk to combine
Lightly dust the fork with some tapioca starch to prevent the dough from sticking to the fork. You can also use a non-stick spray
2. Then add the coconut milk and melted butter
3. Knead into a smooth non-sticky dough
4. Pinch of a small amount of dough (probably about one teaspoon) and press it on the tine of the fork
5. Then gently roll the dough up. Repeat with the next one until you run out of dough
6. Preheat about 1 inch of oil on a skillet or a small heavy bottom pot over medium heat. Fry the kuih siput in batches. You may need to lower the heat a bit to prevent the kuih from browning too fast. Stir them every now and then so they won’t stick to the bottom of the pot and they will brown more evenly too. They should be light golden brown. I fried mine a tad too dark
How to store kuih siput/kue garpu
1. Let the kuih siput cools down completely
2. Transfer to a jar or container with air-tight lid
3. They can be kept at room temperature for weeks
Did you make this kuih siput/kue garpu recipe?
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Kuih Siput / Kue Garpu (Crispy Savory Shell Snacks)
Ingredients
For the dough:
- 250 gr all-purpose flour
- 50 gr tapioca starch plus more for dusting
- ½ tsp baking powder
- 120 ml coconut milk
- 60 gr melted butter use margarine or coconut oil for vegan version
Herbs, spices, and seasonings:
- 1 tsp garlic powder
- ½ tsp coriander powder
- 1 ½ tsp chicken bouillon powder use vegetable bouillon powder for vegan version
- 1 tsp salt
- 1 Tbsp sugar
- ¼ tsp ground white pepper
- 1 stalk curry leaves finely chopped
For frying:
Instructions
Prepare the dough:
- Put all ingredients for the dough in a mixing bowl, except for coconut milk and melted butter. Whisk to combine. Then add the coconut milk and melted butter. Knead into a smooth non-sticky dough
- Lightly dust the fork with some tapioca starch to prevent the dough from sticking to the fork. You can also use a non-stick spray
Shape:
- Pinch off a small amount of dough and press it on the tine of the fork. Then gently roll the dough up. Repeat with the next one until you run out of dough
Deep frying:
- Preheat about 1 inch of oil on a skillet or a small heavy bottom pot over medium heat. Fry the kuih siput in batches. You may need to lower the heat a bit to prevent the kuih from browning too fast. Stir them so they won't stick to the bottom of the pot and they will brown more evenly too. They should be light golden brown. I fried mine a tad too dark
- Remove from the oil to an absorbent paper towel. Once they have cooled down, store them in an air-tight container. They stay crispy for us for about a week. I didn't get a chance to store them longer because they are gone too fast 🙂
Air frying or baking:
- Spray the basket of air fryer with some non-stick spray or brush with a bit of oil. Place kuih siput in one layer and air fry at 350 F for about 10 minutes (timing may vary) or until they are crispy and golden brown. You can also bake these in the preheated oven at 350 F for 20 minutes or until they are crispy
2 comments
I’d been wanting to try this recipe for a while now because one can never have too many snack recipes, and it’s tough to find good ones! I had to make mine without curry leaves, but I still enjoyed the salty, savory goodness. The texture is like pie crust, so it’s I felt like I was having quiche in a snack-form! The recipe is easy, but time-consuming to make all the little snails, meaning it’s a super recipe for getting kids involved. It’s a fun task though- it reminded me of making gnocchi!
I agree, it’s like a pie crust in texture and definitely can use some help with the making LOL!