Sumpia is likely one of the conventional fried pastries or snacks. Sumpia will be thought of as a mini type of spring rolls.
Because the identify implies, this serundeng sumpia makes use of the primary filling materials derived from coconut serundeng. For these of you who’re in search of pastries to serve for the Eid al-Fitr gathering which is only some days away, this sumpia serundeng can be utilized as one of many proper selections.
Other than being a pastry for Eid al-Fitr, this sumpia serundeng can be served in different large day occasions equivalent to Christmas Day, New 12 months’s Day and Chinese language New 12 months and different household occasions. It can be used as a snack when stress-free.
INGREDIENT :
50 sheets of spring roll pores and skin, minimize into quarters
150 gr grated coconut
2 cloves of garlic, puree
2 tsp sugar
1 tsp salt
100 ml water
Sufficient egg white
Correct quantity of oil
HOW TO MAKE :
1. Warmth 1 tablespoon oil, saute garlic till aromatic, add grated coconut, sugar, water and salt. Stir effectively till the coconut is barely dry, take away and put aside.
2. Take one sheet of spring roll pores and skin, fill with 1/4 tsp of serundeng, fold the spring roll form and glue with egg white, put aside.
3. Warmth oil, fry sumpia till browned and dry, take away and drain. Retailer in jars.
For: 200 grams
