Sweet coconut puff
These coconut-filled, fried dough casings hit the spot as tea-time snacks
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 2 |
8 tbsp (50gm) flour
1 tbsp rice flour
1 tbsp sugar
2 tbsp coconut milk
1 ½ tbsp oil
1 tbsp butter
1 tbsp water
4 tbsp brown sugar
4 tbsp coconut powder
For the Paste:
1. Mix the flours together. Add sugar and mix with your fingers until it resembles bread crumbs.
2. Add the coconut milk to form a paste. Let it rest in the fridge covered in plastic wrap or grease-proof paper.
For the Filling:
1. Heat the oil, butter and water together and then add the brown sugar and the coconut powder. Stir and continue to heat until the moisture is absorbed and the sugar and coconut crystallise. Cool.
2. Roll the paste out and make circles (2 inches in diameter). Fill with the coconut mixture, fold over and press firmly with a fork to seal. Deep fry for 8 to 10 minutes.
Serving:
If you prefer, serve dusted with icing sugar, ice cream or fruits.
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