Like the Brazilian pão de queijo, these bite-sized crispy snail snack are super addictive.
When I was a kid, Mum used to concoct creative snacks for our afternoon tea. My siblings and I were always looking forward to 4 pm’s mystery nibbles made with love by Mum.
By the way, I have always loved the savoury snacks Mum made. I know I will not be able to replicate Mum’s kueh siput (snail cookie or snack or crisps), but I remembered most of the ingredients that went in there. While Mum always guesstimated the ingredients in her cookings, meaning she never had any exact measurements in the dishes she prepared, I tried my best to come up with some measurements, especially so when I started cooking with my Thermomix. With the built-in weighing scale, I was forced to come up with a more or less precise measurement for the ingredients.
Oh by the way, Mum deep fried her “snails” while I baked mine 🙂
I was pleasantly surprised by the result!
- 110 g SRF
- 35 g tapioca flour
- 35 g melted butter
- 56 g egg
- 15 g fermented beancurd
- Half veg stock cube
- A pinch of brown sugar
- A pinch of cayenne pepper (optional)
- Freshly milled white pepper
- 20 g fresh coriander, finely chopped
- Pre-heat the oven to 165 deg C
- Weigh all ingredients in the TM bowl. Mix for 20 sec/ sp 1.5
- Knead for 2 mins. The dough may or may not be too wet; if a bit wet to handle, add some SRF. Continue to knead for 1 min. The dough should not stick to the bowl or the blades. Transfer the dough to a clean bowl.
- Pinch a small portion of the dough and spread a thin layer on the teeth of the fork, the right side up. Press gently and roll upward to form a pattern of a snail
- Bake for 22 to 25 mins until golden brown. Note the timing of doneness depends on the type of oven you own. I baked mine for 24 mins.
My sons had never eaten this snack before, hence, were the best guinea pigs in providing an honest feedback. I placed a bowl of the baked “snails” on the kitchen table. My younger son who was upstairs then, came down and said he smelled chicken soup, whilst my older son said he smelled baked banana cake. Hmmm… What an interesting and contrasting combos! When they both ate the kueh siput, they said it tasted like cheese crisps, BUT there was no cheese! They kept popping the “snail” in their mouths. Yup… Very addictive nibbles, indeed.
When I told my sons that there was no cheese, but fermented tofu, they couldn’t be bothered but kept taking one nibble after another. The “snails” were slowly diminishing. The only way to recuperate the volume was to make some more!! And I did exactly that, the following day …
Oh by the way, I used a pizza crisper tray and a baguette baking tray to bake the snails. They crisped perfectly.
To be honest, I loved my Mum’s deep fried kueh siput, but I’m glad I have found a healthier and ridiculously hassle-free alternative of indulgence 😉
I’m linking this post to #CookBlogShare Week 19, hosted by Kirsty of Hijacked By Twins