Kuih Siput, also known as snail cookies, is a popular Malaysian snack enjoyed during festive seasons and gatherings. Named for its unique snail shell shape, Kuih Siput offers a crunchy bite and a flavorful experience with every piece.

This guide will walk you through the process of creating these shell-shaped treats from scratch.

<b>Preparing for Kuih Siput</b>

Before researching the recipe, ensure you have all the necessary ingredients and equipment ready to make the cooking process smoother.

<b>Ingredients:</b>

- 2 cups all-purpose flour

- 1/2 cup margarine or butter, softened

- 1/4 cup coconut milk

- 1 egg

- 1 teaspoon baking powder

- 1/2 teaspoon turmeric powder (optional, for colour)

- 1 teaspoon salt

- 1 teaspoon sugar

- 1 tablespoon dried shrimp, finely ground (optional, for extra flavour)

- Cooking oil for deep frying

<b>Equipment:</b>

- Mixing bowls

- Rolling pin

- Kuih Siput mould or fork for shaping

- Deep frying pan or wok

- Slotted spoon

- Paper towels

<b>Steps to Make Kuih Siput</b>

Follow these steps to craft the perfect Kuih Siput:

Step 1: In a large mixing bowl, combine the all-purpose flour, baking powder, turmeric powder (if using), salt, and sugar. You should mix them to ensure all ingredients are combined well.

Step 2: Incorporate the softened margarine or butter into the dry mixture. Using your hands, rub the margarine into the flour until it resembles breadcrumbs. This process helps to evenly distribute the fat throughout the flour.

Step 3: In another bowl, you can beat the egg. Add the egg and coconut milk to the flour mixture. Mix until a dough forms. If you are using dried shrimp for extra flavour, add it at this stage and mix well.

Step 4: Transfer the dough onto a lightly floured surface and knead until it becomes smooth and pliable. This should take about 5-7 minutes. If the dough feels too dry, you can add a bit more coconut milk, one teaspoon at a time.

Step 5: First, pinch off a small piece of dough and roll it into a small ball. Using a Kuih Siput mould or the back of a fork, press each ball to flatten it and create the characteristic ridges. Then, roll the dough from one end to shape it into a snail shell.

Step 6: In a deep frying pan or wok, heat enough oil to submerge the Kuih Siput. The oil should be heated to around 350°F (175°C). If you want to know if the oil is ready, you can drop a small piece of dough into the oil and if it sizzles to the surface, then the oil is ready for frying.

Step 7: Carefully add the shaped Kuih Siput into the hot oil in batches. Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch. Use a slotted spoon to remove the fried Kuih Siput from the oil and place it on paper towels to drain excess oil.

Kuih Siput is a delightful snack that brings a taste of Malaysia tradition to your life and is fun. With its crispy texture and flavorful seasoning, it's a treat that everyone will enjoy. The process of making Kuih Siput is simple and rewarding, allowing you to create these crunchy delights from scratch.