Malay

Kuih Kapal Terbang

by Lisa K. on Mon, June 11, 2018

Kuih Kapal Terbang, is also known as Kuih Tiram, Lidah Buaya and Lidah Kucing. It is a crunchy kuih made out of layers of crispy pastry dusted with icing sugar that just melts in your mouth!

Sweet, crunchy and sinful

Serves 10 - 15 people

Dust work surface with a little flour when rolling out dough to prevent it from sticking.

Chilling dough before frying results in even browning and crispier kuih.

Foodster's Verdict

Kuih Kapal Terbang

Difficulty

  • Preparation
    1hour
  • Total
    1hour 15minutes
INGREDIENTS
    6 tbsp. cornflour
    6 tbsp. oil
    500g plain flour
    2 tbsp. margarine
    1 egg
    200ml water
    Salt
    Icing sugar for dusting
METHOD

1. Mix cornflour and oil until it becomes a smooth paste, set aside.

2. Incorporate margarine into flour. Beat egg and add it to flour together with water.

3. Knead until it forms a smooth dough. Rest dough in the fridge for 30 minutes.

4. Roll out rested dough to about 5mm thick and brush cornflour oil all over, covering the surface.

This process is what gives this kuih it's signature swirl pattern

5. Roll it into a cylinder and cut into slices.

6. Flatten each slice, you can see swirl effect on the dough. Chill in fridge for 30 minutes.

Use you finger or the palm of your hand and press down gently

7. Deep fry cold dough in hot oil until golden brown. Drain on a rack to remove excess grease.

8. Cool to room temperature and dust with icing sugar.

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