Horse's Hoof/Mah Keok

This is another spin-off from Hum Cheem Paeng.  This is a cousin of The Butterfly and Ox Tongue.  I have always thought that Horse's Hoof and Ox Tongue is the same but looking at the recipes for Ox Tongue,  i can see a difference.  Al;though the shape is the same, Ox Tongue has a sweet filling.  When i was back home last month, my dearest friend, Nancy, who still resides in Seremban, took me to the best YCK stall there and i stood there watching how YCK, Hum Cheem Paeng, Kap Chong and a new shape which i shall call = Seremban Butterfly were formed.  Forming all these were so easy for the stall owner and i would never imagine that they were done this way, if i had not watched him rolling, dusting and frying away.  I will have to do a batch of Seremban Butterfly before i forget how it is formed

Ingredients:

1 recipe of Hum Cheem Paeng II
Sesame seeds

Glaze:

1 tbsp all purpose flour
1 tbsp cornflour
3 tbsp sugar
60 ml water

Method:

Roll Hum Cheem Paeng dough into a 1/2 inch thickness rectangle with one side which is 8 inches.

Spread the glaze all over the rectangle and sprinkle sesame seeds on top.  Cover with cling-wrap and roll lightly over the sesame seeds so that it will adhere to the dough.

Fold the rectangle into half making a 4 inch side rectangle.

Cut into 1 inch slices and pinch the two ends to look like the Horse's Hoof.

Deep fry in moderately hot oil until golden brown.

Remove and place to drain on a  cake rack which is on top of a lined baking sheet.

Serves