Course: Chinese New Year, Hari Raya Cookies, Snack
Cuisine: Indonesian, Malaysian, Singaporean
Servings: 80pieces (this depends on the size of the kuih)
Calories: 23kcal
Author: Marvellina
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.
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