MasterChef Alumnus Shares How To Make Fluffy Beignets With Gula Melaka
If you have a sweet tooth or just love snacking, we've got a recipe you're gonna want to bookmark!
Beignets. They're square-shaped. They're airy. And they taste like fluffy pillows dusted with icing sugar.
Speaking to SAYS, MasterChef alumnus Karmen Lu shared her beignet recipe but with an added twist – salted gula Melaka caramel!
These are the ingredients you'll need:
- 125g coconut cream, room temperature (non-vegan option: eggs, milk and/or butter)
- 1 teaspoon instant dried yeast
- 10g sugar
- 150g flour
- 1/4 teaspoon baking powder
- A pinch of salt
SALTED GULA MELAKA CARAMEL
- 200g gula Melaka (shaved)
- 125g coconut cream
- 9g salt
- Oil for frying
- Icing sugar, to dust
This recipe can make 14 pieces.
Step one: Make the dough
Combine coconut cream, yeast, and sugar in a bowl and set aside for 10 minutes.
Then, combine the flour, baking powder, and salt in a separate bowl. Once mixed, add it into the first bowl with coconut cream.
Mix until a ball of dough is formed and knead for a couple of minutes until smooth. Cover and let it rest for one hour.
Step two: Make the salted gula Melaka caramel
Melt the gula Melaka on low heat until most of the lumps are gone.
Increase the heat, add the coconut cream and salt, and bring it to a boil. Reduce to a simmer for 15 minutes until thickened.
Karmen shares that the caramel is best served warm but you can still keep it in the fridge for up to a month.
Step three: After an hour, the dough should have almost doubled in size. Place it in the fridge for 30 minutes – this will make it slightly firmer and easier to roll.
Step four: Roll the dough out to 0.5cm thickness and cut out 5cm squares
Step five: Heat a pot of oil (175°C) and fry the dough squares for 90 seconds to two minutes, while constantly flipping them
Fry a few pieces at a time to avoid overcrowding the pot.
Step six: Drain on some paper towels and dust liberally with icing sugar. Then, serve warm with the salted gula Melaka caramel.
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