Resepi Kuih Gunting Manis

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kuih Gunting Manis: A Sweet Treat for Any Occasion

Kuih Gunting Manis, with its delicate, crispy texture and subtly sweet flavour, is a beloved Malaysian kuih. This traditional treat is perfect for any occasion, from Hari Raya to casual gatherings. Learning how to make it is easier than you might think! This comprehensive guide will walk you through a simple yet delicious Resepi Kuih Gunting Manis.

Understanding the Ingredients: The Heart of Resepi Kuih Gunting Manis

Before we dive into the recipe, let's understand the key ingredients and their roles:

• Flour: Provides the structure and texture of the kuih. Using good quality flour is crucial for achieving that perfect crispiness.
• Sugar: Adds sweetness and helps in achieving the desired golden-brown colour. Adjust the sugar to your preferred level of sweetness.
• Eggs: Bind the ingredients together and contribute to the richness of the kuih.
• Butter/Margarine: Adds flavour and contributes to the flaky, melt-in-your-mouth texture. Unsalted butter is preferred for better flavour control.
• Vanilla essence (optional): Enhances the aroma and adds a touch of sophistication to the flavour.

Step-by-Step Resepi Kuih Gunting Manis

This recipe yields approximately 20-25 pieces of Kuih Gunting Manis.

Ingredients:

• 200g all-purpose flour
• 100g caster sugar
• 2 large eggs
• 100g unsalted butter, softened
• 1 teaspoon vanilla essence (optional)
• Pinch of salt
• Oil for deep frying

Instructions:

1. Creaming Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving a light and airy texture. Use an electric mixer for best results.
2. Adding Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla essence (if using).
3. Incorporating Flour: Gradually add the sifted flour and salt, mixing until a smooth dough forms. Be careful not to overmix.
4. Shaping the Dough: Divide the dough into small portions (about the size of a walnut). Roll each portion into a long, thin rope, approximately 10-12cm in length.
5. Cutting the Dough: Using a sharp knife or kitchen scissors, cut each rope into small, slanted pieces. The slanted cuts are what give the kuih its characteristic “gunting” (scissors) look.
6. Deep Frying: Heat the oil in a wok or deep frying pan to medium heat. Carefully drop the cut dough pieces into the hot oil, ensuring not to overcrowd the pan.
7. Frying to Perfection: Fry the kuih until they turn a beautiful golden brown. This usually takes about 2-3 minutes. Make sure to turn them occasionally to ensure even cooking.
8. Draining Excess Oil: Remove the fried kuih from the oil and place them on a wire rack or paper towel to drain excess oil.
9. Cooling and Serving: Allow the kuih to cool completely before serving. Enjoy your freshly made Kuih Gunting Manis!

Tips for Perfect Kuih Gunting Manis

• Don't overmix the dough: Overmixing can result in tough kuih.
• Use medium heat: High heat will burn the kuih before they are cooked through.
• Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in oily kuih.
• Experiment with flavours: Add a pinch of cardamom or cinnamon for a different flavour profile.

Serving Suggestions: Beyond the Basics

Kuih Gunting Manis is delightful on its own, but you can elevate the experience further. Consider serving it with:

• Teh Tarik: A classic Malaysian pairing that complements the sweetness of the kuih perfectly.
• Coffee: A strong brew cuts through the richness of the kuih.
• Ice cream: A scoop of vanilla ice cream adds a delightful contrast in temperature and texture.

Mastering the art of making Kuih Gunting Manis is a rewarding culinary journey. This detailed Resepi Kuih Gunting Manis will guide you to creating a delicious treat that's sure to impress family and friends. Selamat mencuba! (Happy trying!)