Tepung Bunga is one of the traditional kuih from Terengganu. When translate it into English it become ' Flour Flower'.....the name is so cute, isn't it ?And it does look like cream puff...hehehe...
This Tepung Bunga has the crispy / crunchy skin, and chewy in the middle. I dusted some icing sugar on it for more umphh....and of course you can eat it without dusting the icing sugar too.
The recipe is from K.Nor , ;)
1 1/2 cup glutinious flour
3/4 cup ( 180 ml) thick coconut milk
1/2 tsp salt
2 eggs, but I use one only, it's enough. Slightly beat.
Oil for deep fry
Some icing sugar for dusting
Mix salt and glutinous flour.
Add in coconut milk, and knead to form a dough.
Divide into a small balls, about 18 -20 gm each, then flatten it with your palms.
Dip it into the eggs, and deep-fry in the hot oil , until golden brown.
Dish up and place it on paper towel.
Dust some icing sugar and serve.
Knead to become a dough....
Divide into small dough about 20 gm each, the flatten it with your palms....
I'm submitting this post to Malaysian Food Fest host by Lena of frozen wings.