Kuih Gunting

Kuih Gunting

The smells of kuih gunting reminds me of my mother-in-law’s house before hari raya. My sister-in-law always make this for raya besides her other cookies and all of us love it. Normally we will request my sister-in-law to make extra so that we can “tapau” balik KL after raya. She normally make this kuih gunting using about  3 to 4 kg of flour…you may think it is a lot but believe me…selalu tak cukup, so, what I normally do is…pack them straight away before raya time and keep them in my room…he he he…. preferably before others sampai from KL for raya. Evil right….but what to do… nak makan punya pasal tapi malas nak buat. Now ni, kena lah buat sendiri since dah far away from home he he he. Okay, here is the ingredient:

  • 1 kg flour
  • 1 1/2 tbsp aniseed -blend dry*
  • 1 1/2 tbsp Cumin – blend dry*
  • 1/2 cup of mince curry leaves*
  • 1 /2 cup of mince celery leaves*
  • 100 g anchovies – blend dry*
  • 50 g dried shrimp- blend dry*
  • 1/2 kg shallot – slice and fry to make “bawang goreng”
  • 5 tbsp butter
  • 3 eggs
  • 300 ml coconut cream (may varies depending on the flour)
  • 3 tbsp blended chili
  • salt , aji and sugar to taste
  • oil for fying

Method:

Mix all ingredients mark * with flour, then add butter and eggs, mix well. In another bowl, mix together coconut milk, blended chili, salt, aji and sugar,  pour them into dry mixture a little at a time until dough is formed. Divide the dough into 30 small balls. Take one ball and flatten it, then cut into small pieces. Once completed, fry them until golden brown. Cool and store.

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