Kuih Siput

4.69 stars

'Kuih siput' is a snack shaped like snails and is mildly spiced, crunchy and appetizing. It is very popular during festive seasons. This flavourful snack has an addictive taste and loved by children and adults alike.

Preparation 20 mins
Cooking 20 mins

Snack

Malaysian Spicy Snack, 螺旋饼

Malaysian, Singaporean, Indonesian, Bruneian


Ingredients

Servings:  
1⁄2 tbsp fennel powder
1⁄2 tbsp cumin powder
1 tbsp curry powder
salt
1 tbsp shrimps (dried)
1 egg(s)
60 g margarine
250 g wheat flour
2 tbsp coconut milk
2 curry leaves stalk(s)

Nutrition per Serving

1505 kcal
198 g
63 g
35 g

Journal Snaps

Date: 18 Nov 2019 (Mon)
11th Snack: Kuih Siput (Malaysian Snail Snack) [107] [114.9%] [Score: 7.8]
Substitute butter instead of margarine , didn’t put coconut milk, need more dried shrimp. Not crunchy as compare with margarine

Background

‘Kuih siput’ is a snack which is shaped like snails, hence, the name. Siput means snail in the Malay language. Made very similarly to gnocchi (Italian pasta), kuih siput is shaped very much smaller and is also flavourful. Commonly enjoyed in Malaysia, it is offered to guests during the festive seasons especially Hari Raya or Chinese New Year. Consisting of some curry powder and aromatics, kuih siput has an addictive taste and is loved by both adults and children. I used to enjoy these tremendously at my relatives' homes in Malacca during Chinese New Year. Besides, it goes great with shandy or beer too.

Here are some tips to help you create crispy kuih siput.

Type of curry powder

The curry powder used in this recipe is roasted chilli curry powder which I found at a nearby Indian grocer. If you are in Malaysia or Singapore, you may use the curry powder which is used for cooking meat. Otherwise, a bit of chilli powder would work just as well too. After all, most importantly, the dough just needs to have a balance of saltiness and spiciness.

Curry leaves

Fresh curry leaves are not easily available in countries out of Malaysia. If you are unable to find them, try looking for those which are dried. Alternatively, you may omit them if you are unable to get hold of any. Do not let that be a deterrent to stop you from making kuih siput.

Kuih siput board/mould

If you do not have the board used specially for making kuih siput, you may either use a gnocchi board, the back of a fork or a new clean comb. Otherwise, simply pinch a small amount of dough between your thumb and index finger and lightly roll the dough. That would create the spiral pattern which is the trademark of kuih siput.

Vegetarian kuih siput

Omitting egg and dried shrimps from the recipe is possible. It will still turn out delicious albeit not as fragrant due to the absence of the dried shrimps. The egg helps to bind the ingredients together and makes the dough softer. If egg is omitted, the dough would be harder but the kuih siput would still be crunchy.


Steps to Prepare

Kuih Siput Step 1

Step 1 of 3

    • 1⁄2 tbsp fennel powder
    • 1⁄2 tbsp cumin powder
    • 1 tbsp curry powder
    • salt
    • 1 tbsp shrimps (dried)
    • 1 egg(s)
    • 60 g margarine
    • 250 g wheat flour
    • 2 tbsp coconut milk

Blend dried shrimps until fine. Then, mix fennel powder, cumin powder, curry powder, salt and dried shrimps to flour. Mix evenly. Add margarine and an egg. Add coconut milk to dough and knead well.

Kuih Siput Step 2

Step 2 of 3

Pinch a bit of dough and press it against the kuih siput board or the back of a fork. Lightly remove dough by rolling it.

Kuih Siput Step 3

Step 3 of 3

Fry kuih siput with some curry leaves at medium heat until golden brown. Set aside to cool. Store in air-tight containers. They can be kept for up to 1.5 months.

Published: January 30, 2016


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