Curry puff in rice cooker

Recipe:

Puff Dough -
200g all purpose flour
65g unsalted butter
60ml warm water

Mix all using 'dough' function in a breadmaker for 15-20 minutes. Scrape down the sides using a silicon spoon necessarily. Once done, hand knead for few minutes till a smooth dough is formed. Set aside in fridge for 30 minutes.

Potato Fillings -
1 small piece yellow sweet potato (cubed)
1/2 small piece of carrot (cubed)
1/2 yellow onion (finely chopped)
2 cloves garlic (minced)
1 kampung egg
Handful of chopped broccoli
3 curry leaves
1 tsp curry powder
1 tsp cumin powder
1/8 tsp cinnamon powder
1/2 Tbsp turmeric powder
1 Tbsp sesame seeds
1 egg white (for brushing)

(1) Pre-steamed potato and carrot for 8 minutes and broccoli for 5 minutes. Set aside.

(2) Steamed or boiled egg into hard boiled egg. Removed shell and sliced into smaller portion, each piece included yolk.

(3) In a small bowl, mix curry powder, cumin powder, cinnamon powder and turmeric powder with 3-4 Tbsp of water. Set aside.

(4) Heat up cooking pan with some vco, stir-fry garlic and onion till fragrant. Add in powder mixture. Add some water if necessary. Add in curry leaves and stir-fry.

(5) Add in potato and carrot and mix and fry with all ingredients. Add some water if necessary (a little at a time). The filling should look soft and thick. Roughly press the potato and carrot. Once done, dish out immediately and let it cools at room temperature.

(6) Mash up broccoli using a fork and toss into the fillings.


To wrap the fillings with dough, get ready a working top. Take out the dough from the fridge. Divide the dough into 2. Keep one in cling wrap back to fridge.

(1) Rough the dough into a thin, flat rectangle shape. Roll up into a swiss roll shape. Roll back the dough flat, and roll into swiss roll shape (thicker this time) for second time.

(2) Divide and cut the dough using a dough cutter into 5 portions. Roll flat into a round shape wrapper, put on curry puff mold, press the side and make sure it is on the edge or exceeeded the edge slightly. (note - if the circular dough too small, the mold will not be able to seal and close up the curry puff.)

(3) Scope the fillings to one side of the mold, put one slice of hard-boiled egg and seal it up using the curry puff mold. Make sure the puff is sealed all round.

(4) Brush some egg white around the puff and sprinkle some sesame seeds on the both sides of the skins. Put the curry puffs into breadmaker pan, set to baking mode and bake for 15 minutes.

(5) Press 'stop' button and flip the curry puffs to the other side, and continue to bake for another 15 minutes or till it looked brown and cooked.

Yields: 5 curry puffs (extra dough can make another 5 puffs with additional fillings)