Ingredients:

Ingredients A

Flour	190 g
Butter	2 tbsp
Salt	A pinch
Water	Enough to make the mixture into a dough

Ingredients B

Rice flour	50 g
Cooking oil	1 tbsp

Ingredient C

Castor sugar

1 cup

 

How to make:

1. Combine Ingredient A in a bowl (except water). Knead the flour and butter into crumbs with your fingertips.
2. Add in water bit by bit to form a dough. This is Pastry A. Leave aside.
3. Mix Ingredients B in a bowl. Make into crumbs. This is Pastry B. Leave aside.
4. Roll Pastry A with a rolling pin into a rectangular shape on a flat pan dusted with flour.
5. Press in Pastry B on Pastry A. Roll like a ‘Swiss roll’.
6. Refrigerate the dough for 30 minutes. Take out the roll and cut in round shapes.
7. Place the cut part upright. Flatten the dough with a rolling pin. Flatten it as thin as possible.
8. Heat enough hot oil to deep fry. Deep fry the flatten dough until light brown or  crispy.
9. Place the pastry on a kitchen paper to drain excess oil.
10. Coat the pastry in castor sugar and serve. You can keep the pastries in an airtight container up to 2 weeks.

 

Image credit: https://malaysiandelicacies.blogspot.sg/2008/uih-tiramsweet-oyster-rolls.html