Yield
20 pcs
Prep Time
30 Min
Cook Time
30 mins
Ingredients
Batter
| 200g | Blue Key Superfine Superwhite Flour |
| 100ml | Coconut milk |
| 1 | Egg (Grade B) |
| 3g | Salt |
| ¼ tsp | Star Brand Egg Yellow Colour |
| 350ml | Water |
Filling
| 3g | Chili powder |
| 10g | Curry powder |
| 15ml | Water |
| 10g | Garlic |
| 10g | Onion |
| 10ml | Seri Murni Pure Cooking Oil |
| 200g | Minced chicken |
| 3g | Sugar |
| 4g | Salt |
Garnish
| Red chili, chopped | |
| Chinese celery, chopped |
Method
- In a bowl, mix chili powder, curry powder and water until well combined . Set aside.
- In a pan, saute garlic and onion in hot oil until fragrant. Add in curry powder mixture and cook well.
- Add minced chicken, sugar and salt into the curry paste. Cook until the chicken is fully cooked and slightly dry. Set aside to cool.
- For the batter, blend coconut milk, egg, salt, egg yellow colour and water until smooth.
- Preheat the mold by placing the mold on direct heat.
- Grease the mold with oil. Pour the batter into mould until ¾ full.
- Quickly add in filling in the middle and garnish with red chili and chinese celery.
- Cover the mold and cook for 5 minutes until fully cooked.