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This is a Singapore Malay curry puff and it is normally fried. To make it a healthy snack, I bake them.
Method for pastry
Mix flour and baking powder well.
Mix water, vinegar and salt in a cup.
Stir well and chill in the freezer.
Add butter into flour mixture.
Use 2 knives to do the cutting motion so that the final results will be like coarse bread crumbs.
Add in the chilled liquid and use a fork to mix well.
Do not overmix.
As long as the flour mixture combine together, then it is OK.
Transfer the dough onto a large cling wrap.
Wrap with cling wrap and pat it down into a large disc.
Chill in the fridge for ½ hour or even overnight.
Method for cooking the fillings
Fry Ingredients A over medium heat till aromatic
Add Ingredients B, mix well and fry for about 5 mins
Add Ingredients C, mix well and fry for about 5 mins
Add Ingredients D, mix well and fry for another 5 mins
Transfer mixture into a bowl and set is aside for the mixture to cool down
To assemble the Epok Epok
Remove dough from fridge
Roll out into a huge rectangle about ¼ inch thick.
Roll the dough from the wider end, Swiss roll style.
After rolling, it will look like a huge sausage roll.
Cut the sausage roll dough into pieces about the width of 2 fingers
Flatten the cut dough pieces and slightly roll it to an oval shape.
Fill the dough with the filings, pinch and fold to close the dough.
Brush with egg wash and bake in a pre-heated oven 200C until golden.
The dough must rest for at least 30 mins. Baked Epok Epok can be frozen for about 2 weeks.
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