Continuing the desserts trend for the week, today I am featuring the recipe for Chirote. I do not know what to call this in English and I am not even going to attempt it. It is flaky pastrylike and coated with sugar and you can call it whatever you want. This is one of those desserts that looks simple and easy; however takes a little practice until you get it right. Ingredients:
2 cups of plain flour
pinch of salt
1/2 cup of fuming hot oil
water to make dough
2 tbsp butter
1 tsp rice flour
Oil to deep fry
Caster sugar to sprinkle Preparation time: 15 mins
Cooking time: 20 mins Mix flour and salt and pour the heated oil. Mix it with spoon and prepare dough using water. Set aside for 10 mins. Melt the butter and mix the rice flour in the butter. Make 4 small balls of the dough. Use rolling pin to roll out the dough as thin as you possibly can. Similarly roll all the other balls flat in to a sheet and set aside separate. Apply the butter and rice flour mixture over the sheets. Place the sheets on top of each other and apply the rest of the butter mixture over the top sheet of the dough. Lift one side of the stacked sheet and roll it into a tube. Cut the tube into small pieces and roll each piece separately with lightly pressing the rolling pin (do not press hard as the we need layers to form when deep fried). Heat oil in a pot and deep fry each piece on low heat. Sprinkle the caster sugar when hot. You can use the dough as is and you will end up with golden chirote. I have used food colour to make it interesting. Enjoy.
2 cups of plain flour
pinch of salt
1/2 cup of fuming hot oil
water to make dough
2 tbsp butter
1 tsp rice flour
Oil to deep fry
Caster sugar to sprinkle Preparation time: 15 mins
Cooking time: 20 mins Mix flour and salt and pour the heated oil. Mix it with spoon and prepare dough using water. Set aside for 10 mins. Melt the butter and mix the rice flour in the butter. Make 4 small balls of the dough. Use rolling pin to roll out the dough as thin as you possibly can. Similarly roll all the other balls flat in to a sheet and set aside separate. Apply the butter and rice flour mixture over the sheets. Place the sheets on top of each other and apply the rest of the butter mixture over the top sheet of the dough. Lift one side of the stacked sheet and roll it into a tube. Cut the tube into small pieces and roll each piece separately with lightly pressing the rolling pin (do not press hard as the we need layers to form when deep fried). Heat oil in a pot and deep fry each piece on low heat. Sprinkle the caster sugar when hot. You can use the dough as is and you will end up with golden chirote. I have used food colour to make it interesting. Enjoy.
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