Karipap Pusing with Rendang Filling
60% asli · Fusion (Malaysian)
A creative twist on the Karipap Pusing, this version replaces the traditional curry filling with a rich and aromatic beef rendang. The complex flavors of rendang complement the crispy, spiral pastry for a unique culinary experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour300g
- Butter (for dough)150g
- Water (for dough)100ml
- Salt (for dough)1/2 tsp
- Beef, thinly sliced250g
- Coconut milk400ml
- Rendang paste3 tbsp
- Lemongrass, bruised1 stalk
- Kaffir lime leaves2 leaves
- Vegetable oil2 tbsp
- Saltto taste
- Egg wash (for glazing)1 egg
Langkah
- 1
Prepare the dough: Mix flour, salt, and cold butter until crumbly. Gradually add water to form a soft dough. Knead briefly, wrap, and chill for 30 minutes.
- 2
Prepare the rendang filling: Sauté rendang paste in vegetable oil until fragrant. Add beef and cook until browned. Add coconut milk, bruised lemongrass, and kaffir lime leaves. Simmer over low heat, stirring occasionally, until the beef is tender and the sauce has thickened considerably into a dry rendang. Remove lemongrass and lime leaves. Let cool completely.
- 3
Assemble the Karipap: Divide the dough into two portions. Roll out one portion thinly. Spread softened butter over it. Roll it up like a Swiss roll. Cut into small portions. Flatten each portion and roll into a thin circle.
- 4
Fill and shape: Place a spoonful of rendang filling onto one half of the circle. Fold the other half over to create a semi-circle. Crimp the edges to seal. Twist the edges to create the spiral effect.
- 5
Glaze and fry: Brush the Karipap with egg wash. Deep-fry in hot oil over medium heat until golden brown and crispy.
- 6
Drain and serve hot.
