Kayu Keramat is another local delicacy that comes from the state of Terengganu. Kayu means wood and i guess that's the obvious reason why the word 'kayu' is used to call these as these kayu keramat are shaped like piece of wood or log. When i first saw the pictures of kayu keramat on the internet, i thought they look like the chinese cruller," yau char kwai", maybe a little shorter and when i ate it, the outer crust actually reminds me of the the chinese ' ham chin peng' and the inside is soft, something like pretzels. They need to be proofed just like doughnuts before frying them. I am very thankful to KNor from Secubit Garam for clearing some of my doubts, i was not too sure on the recipe as i see some recipes use eggs and some dont. I find that these kayu keramat is not sweet , infact they are not meant to be sweet i was told as how people will usually eat them is dunk them into coffee, milo or their favourite drinks. I just got to tell you that it's really nice to eat despite the lack of sweetness, they are soft and kind of fluffy too. I would also think it will be delicious to scatter some cinnamon sugar on it if just eat it plain but that's another thing, i do not want to sway away from the traditional kayu keramat, not in line with the rules of the event :) I also understand that in Terengganu, they now also have frozen kayu keramat for sale, just like in my hometown now..the famous salt baked chicken, it's also available now in frozen packs so that you can freeze them for later consumption.
This will be my last entry to the Terengganu Food Fest which will be ending in a week's time. Submissions will be opened till end of the month and the roundup will be up on my blog on Nov1st, 2012. If you are interested to see what others have been making, you can click our facebook page here
|how i did to shape them was i rolled the dough like swiss roll and cut|
them into pieces like above, from there just pull and stretch the dough to
makes it longer.
Recipe ( from Dari Dapur Madihaa )
half of original recipe, makes around 10 rolls
1/2tsp soda bicarbonate
1/2 tsp instant yeast
3 tbsps sugar
1/2tbsps /8 gm butter
150ml lukewarm water
1. Put the yeast into water and leave aside for 10 mins. Dissolve sugar in remaining water and put aside. In the mixer bowl, rub in butter into flour and add in the soda bicarbonate.
2.Pour in the sugar mixture and yeast mixture and knead till smooth ( i used my mixer to knead for about 8 mins). Remove the dough from the mixer and let it proof till almost double its size ( i proofed them for almost 2 hours, depending on the temp of your room )
3.Shape them into long rolls and deep fry them till golden brown . ( what i did to shape them was after proofing completed, i rolled them out to a rectangle and rolled up like swiss roll. Then cut then into small pieces and pulled them to shape like a log. When put into the pot for frying, you can pull and stretch the dough again to make it longer. It takes just about 2-3 minutes to cook them under low fire, in between on and off the fire a few times to control the heat )
I am submitting this post to Malaysian Food Fest ( Terengganu Month ) hosted by frozen wings
Also linking this to Recipe Box 20 hosted by Chaya of Bizzy Bakes