Horse Hoof Doughnut/ Ma Kiok

There's a small stall selling fried Chinese snack in my neighbourhood which, we often drop by to get our fry delicacies. Eversince, MCO been announced the stall are shut for business for quite sometimes. The endless long queeu is not a turn off for us to get our craving fix. The soft and spongy horse hoof,oil sticks,red bean and glutinious rice stuffed pastry are among our favourite. To satisfy our look out, i decided to make it in my humble kitchen. After a lenghty process and long wating time for yeast proofing, the final result are absolutely worth it.

It's soft,spongy and with the right amount of sweetness just like what we used to buy from the stall. The crunchiness from sesame seeds enhance the flavor of the horse hoof doughnut and good to go with a hot tea for an ideal tea time snack or breakfast.

Yeast Dough

1 tsp active yeast
100g all purpose flour
1 tsp sugar
150ml warm water, 107'c temp

Flour Mixture

2 2/3 cups all purpose flour
3/4 cup castor sugar
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp soda bicarbonate
150ml water
2 tbsp vegetable oil
1/4 tsp alkaline water

Sweet Paste

1 tbsp corn flour
1 tbsp all purpose flour
1/4 cup water
3 tbsp sugar
Sesame seeds as needed

Methods

In a bowl combine ingredients listed under "Yeast Dough". Stir and cover with cling film to rest for 2 hours in a warm place.

In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.

Add the yeast dough to the flour mixture and knead well.

Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.

Using a rolling pin, roll dough into a rectangular about 1/2 inch thick. Slice the dough into equal strips.

In a bowl, combine all the ingredients listed under "Sweet Paste" except sesame seeds.

Brush the strips evenly with prepared sweet paste. Dip each strips in the sesame seeds.

Bring both ends of the strips together and pinch to seal. Pinch and seal the other end too.

Place the strips on a greased baking tray.

Heat oil in a pan over medium flame for deep frying. Deep fry till both sides turns golden. Transfer to a plate lined with kitchen towel to drain excess oil.