Chinese Murukku

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15 likes 10 klips

Murukku is something that many Chinese homes will serve during festive seasons. This is an easy instant murukku recipe and it's so crispy to munch.

59c3cRaPuO Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT45M
Chinese Murukku

Ingredients

Serves 12
12 servings Serves

Instructions

Step 1

First, chop finely some curry leaves and set aside for later use.


Step 2

Then, lightly fry to dry roast pre-mix murukku flour in a warm wok over low heat till light, about 3 minutes, stirring constantly. Be careful not to brown it. Otherwise the murukku will taste burnt.


Step 3

Remove from heat and let cool completely. Then add in glutinous & rice flour, ajowan seeds, cumin & white sesame seeds.

Remove from heat and let cool completely. Then add in glutinous & rice flour, ajowan seeds, cumin & white sesame seeds.

Step 4

Using a wire whisk, mix everything together & set aside.


Step 5

Then, place water, coconut milk, butter/margarine and salt in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.


Step 6

Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.

Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.

Step 7

Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.


Step 8

Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways.

Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways.

Step 9

Slowly press the dough down directly on top of the oil.


Step 10

Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.

Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.

Step 11

To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.

To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.

Step 12

Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.

Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.

Step 13

When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.

When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.

Step 14

Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.

Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.

Step 15

These crispy delights keep well for a long time in an air tight container. As always, Enjoy!

These crispy delights keep well for a long time in an air tight container. As always, Enjoy!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Chinese Murukku

Chinese Murukku

By huangkitchen

Murukku is something that many Chinese homes will serve during festive seasons. This is an easy instant murukku recipe and it's so crispy to munch.

Prep Time

15 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 12

Instructions

First, chop finely some curry leaves and set aside for later use.

Step 1

First, chop finely some curry leaves and set aside for later use.

Then, lightly fry to dry roast pre-mix murukku flour in a warm wok over low heat till light, about 3 minutes, stirring constantly. Be careful not to brown it. Otherwise the murukku will taste burnt.

Step 2

Then, lightly fry to dry roast pre-mix murukku flour in a warm wok over low heat till light, about 3 minutes, stirring constantly. Be careful not to brown it. Otherwise the murukku will taste burnt.

Remove from heat and let cool completely. Then add in glutinous & rice flour, ajowan seeds, cumin & white sesame seeds.

Step 3

Remove from heat and let cool completely. Then add in glutinous & rice flour, ajowan seeds, cumin & white sesame seeds.

Using a wire whisk, mix everything together & set aside.

Step 4

Using a wire whisk, mix everything together & set aside.

Then, place water, coconut milk, butter/margarine and salt in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.

Step 5

Then, place water, coconut milk, butter/margarine and salt in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.

Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.

Step 6

Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.

Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.

Step 7

Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.

Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways.

Step 8

Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways.

Slowly press the dough down directly on top of the oil.

Step 9

Slowly press the dough down directly on top of the oil.

Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.

Step 10

Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.

To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.

Step 11

To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.

Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.

Step 12

Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.

When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.

Step 13

When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.

Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.

Step 14

Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.

These crispy delights keep well for a long time in an air tight container. As always, Enjoy!

Step 15

These crispy delights keep well for a long time in an air tight container. As always, Enjoy!

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