Posted by: Jonjon | May 26, 2009

Asian – Open Mouth Laughs/ Happy Biscuits, 9/१० &Asian Muruku – Chilly Muruku 7/१०Asian – Muruku – Muruku 2 ,8/10

Asian – Open Mouth Laughs/ Happy Biscuits, 9/10

May 26 2009

baking powder, 44% sugar, 7% shortening, 50% water to all purpose flour
180g all purpose flour 60g
2 tsp double action baking powder ? and 1/8 tsp
80g sugar 27
3 tsp melted shortening 1 tsp
6 tbsp cold water 2 tbsp
White sesame seeds for for coating
Oil for frying

1. Sieve flour and double action baking powder into a mixing bowl.
2. Mix sugar, melted shortening and water, add to sieved flour and mix to form a soft dough.
3. Rest dough for 30 minutes.
4. Divide dough into small pieces and shape it into round balls(size of balls is up to your fancy).
5. Wet the round dough balls with water and coat it with white sesame seeds.
6. Deep fry coated dough balls in moderately hot oil, turning the dumplings until they expand and open, then turn heat to high and fry till golden brown(oil has to be moderately hot intially as too hot oil will burn the exterior before the interior gets cooked and also the sesame seeds will be burnt. Increase the heat by turning on the flame or scoop out some of the oil. On the other hand, if the oil is not hot enough, the dough will disintergrate)
7. Remove and leave to drain on a cooling rack with kitchen towel at the bottom of rack to catch drippings. If the balls are large you would have to put in 300f oven to finish cooking and rid of excess oil.
8. Cool before storing in an air-tight container.

Perhaps the best thing that I’ve ever made fried. This reminded me of the same thing I had in a hot bowl place once. Very easy to make, and very tasty too. Only a few of the dough “laughed” i.e cracked. I think most of the biscuits did not crack open because my dough was a bit too wet. I had to add about ? cup of flour more in order to make it manipulatable, but still it was very wet. I did two variations. One variation was to fry it until it was just golden. This was nice, as it had a crunchy exterior and soft inside. The golden brown ones lost a bit of the sweetness, but was compensated by the burnt fragrance of the sesame seeds. I preferred making these around the size of golf balls. Because then you will be able to get a soft center at the same time with a crunchy crust.

Asian Muruku – Chilly Muruku 7/10

May 26 2009

450 gm Gram dhall flour 90g
230 gm rice flour 46g.
2 tbsp chilly powder 6ml
1 tbsp Omam seeds 3ml
1 1/2 tsp salt bit more than ? teaspoon
2 tbsp margarine 6g
1/2 cup thick coconut milk 0.1 cup = bit less than 1/8 of a cup 23g
Enough thin coconut milk to bind mixture into a dough

oil for deep frying

Place the Gram dhall flour and rice flour into mixing bowl.
Add chilly powder, omam seeds, salt and margarine.
Add 1/2 cup of thick coconut milk and then gradually add thin coconut milk. mix to form a dough.
Heat oil, using the muruku press, force the dough into the oil in circles.
Fry until crispy, drain muruku on paper towel.
Allow to cool before storing.

I used chana flour. I didn’t add much chilli powder, only added 80%, and it wasn’t hot. There was not enough salt, and apart from the fragrance of friend chickpea flour, there was no coconut fragrance. It was just okay, nothing special.
195% gram dhall flour, chilly powder, oman seeds, salt, 13% butter, 51% coconut milk to rice flour,

Asian – Muruku – Muruku 2 ,8/10

May 26 2009

24% black bean flour, caraway, cumin, tumeric, salt, 12% grated coconut, 88% coconut cream, 12% water to rice flour

16 ozs Rice flour 453g 90g
4 ozs black bean flour 113g 22g
2 teaspoons caraway seeds(oom seeds would be better) bit less than 1/2 teaspon
4 teaspoons cumin seeds, 3/4 and a bit teaspoon
1/2 teaspoons tumeric powder bit less than 1/4 teaspoon
2 level teaspoons salt bit less than 1/2 teaspon
2 ozs grated coconut 56 11g
1 can 400 ml coconut cream 80g
55 ml water 11ml

Oil for frying
Mix all the ingredients together and knead to a semi-firm dough.
Allow to sit for 30 minutes.

Put dough in muruku presser to test for texture. It should flow easily showing clear pattern.
Heat oil for frying and press dough into heated oil. I like to pipe the dough out into a spiral circle into individual parchment paper, then lower the dough into the hot oil)
Fry over moderately high heat till golden brown

This was better than Muruku 1 because it had more of a coconut fragrance. I preferred not to fry these until they are golden brown because they end up being dry, though crispy, but loses many flavors during the process. Like the Muruku 1, they did not puff, and they had a very subtle fragrance of coconut..but no particular flavor from the flour.


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