Churros are all the rage right now, and we’ve added some pandan flavour and a Gula Melaka dip to make it extra ‘Sedap’. You’re going to love eating each and every one of these delectable green fingers which are best homemade, and eaten fresh from the stove!
|50ml Pandan Water (extract)|
|50g Unsalted butter|
|1 Tbsp Cane Sugar|
|½ Tsp Salt|
|1 Cup All Purpose Flour|
|½ Tsp Green Food Colouring|
|Gula Melaka Dip:|
|450g Palm Sugar|
|100g Unsalted Butter|
|150ml Coconut Milk|
|¼ Cup Water|
|½ Tsp Salt|
- Heat up the water, pandan leave water and butter in a pot. Then add the sugar and salt. Bring it to a boil then turn off the heat.
- Add the all-purpose flour and green food colouring,and mix until you form a dough, then put aside and allow to cool for 15 minutes.
- Add in beaten eggs, one at a time, and mix well.
- Place the mixture in a piping bag, and squeeze about 6inch lengths into heated cooking oil, and fry until golden brown.
- Remove the churros from the pot and place onto kitchen tissue to remove excess oil, then sprinkle with icing sugar (or shredded coconut) and serve with the Gula Melaka dip.
- Gula Melaka Dip:
- Break the sugar into small pieces and put them into a pot with water. Heat up until the sugar has melted.
- Lower the heat and add the salt, butter, and coconut milk. Stir until completely melted.
- Add a knotted pandan leave and bring it to a boil, then reduce the heat and keep stirring until it becomes slightly thick (add a little water if it's too thick)
- Sieve the sugar mixture and serve with the churros either as a dip or pour it on.