otah puffs

These otah puffs are easy to make. You can deep fry them instead of baking them in the oven if you do not have an oven.

For the filling, all you need is frozen Muar otah (see photograph below). Alternatively, if you prefer, you can make your own otah from scratch (which I have previously made but my mother feels that it does not taste exactly the same as Muar otah).

INGREDIENTS (pastry)

100g tapioca flour
100g rice flour
500g plain flour
200g butter (cold)
250g water
egg wash (comprising lightly beaten egg mixed with a little water)


INGREDIENTS (filling)

frozen Muar otah

METHOD

1. Sift the tapioca flour, rice flour and plain flour in a bowl. Add the cold butter and cut into smaller pieces using a butter knife. Using your finger tips, rub the butter into the flour until the mixture resembles bread crumbs. Slow add in the water and knead into a dough. Cover the bowl with a cloth and leave the dough to rest for 20 minutes.

2. Place the frozen otah on a plate. Cover the plate with a microwaveable cover and microwave on HIGH for 3 minutes. Remove the otah from the microwave oven and mix up the otah using a fork.

3. Roll out the dough on a floured board into 1/2 cm thick and cut into 3" round shape using a cookie cutter. Roll out each cut dough to flatten them slightly. Fill each dough with 1 tbsp of filling. Wet the edges of the dough slightly using water and fold the dough into half. Use the teeth of the fork to press down on the edges of the dough on both sides.

4. Place the otah puffs on a baking tray lined with baking paper. Brush the top side of the puffs with egg wash and bake in an oven preheated to 220 degrees celsius for 10 minutes. Turn the otah puffs over, brush with egg wash and bake for another 10 minutes at 220 degrees celsius.

5. Let the otah puffs cool thoroughly before storing them in an air-tight container.