Layang-Layang / Kuih Tiram / Lidah Buaya

Ingredients
1kg flour

about 700ml boiling hot water

0.5 tsp of salt
200g tapioca starch flour
vegetable oil (for paste and deep frying)
cinnamon powder
caster sugar

Directions

• combine starch with enough oil to form a thin paste and put aside
• in another bowl add hot boiling water to flour... use wooden spoon to combine mixture till warm enough to knead with hands.
• divide dough into 16 equal portions
• roll dough out thinly and brush starch paste over it
• slowly and tightly roll the dough and put aside
• cut dough into about 1cm strip and roll over again each strip to flatten it
• deep fry till golden and crispy and put aside
• at this stage, the kueh can be eaten as is or coated with sugar
• to coat with sugar, mix caster sugar and a dash of cinnamon powder in a bowl
• pour cooled fried kueh layang-layang into bowl and stir till all kuehs have been coated evenly
• packed in container and ready to krak kruk krak kruk

Foodnote
We call it kueh layang-layang but it is also known as kueh tiram. Mum used to coat it with sugar (cook sugar with a bit of water till it boils and slightly thicken... pour fried kueh layang2 and stir till sugar is thoroughly coated). I did a shortcut by just using caster sugar with cinnamon powder to make it less sweet. Mum's recipe is so easy and I'm glad I mastered it lalalalala....