Page 43 - BACGG CNY Flipbook V2 03032021

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teaspoon) of the short dough in the middle of the dough circle and wrap it
into a ball. With a small rolling pin, roll the dough out and then use your
fingers to roll the dough up like a crescent roll. Turn the dough vertically
and roll with the rolling pin. Again use your fingers to roll up the dough like
a crescent roll. Form the dough into a small ball and use the rolling pin to
roll it into a 3 ½ inch circle. Place 1 teaspoon of the coconut filling in the
center and fold into a semicircle pouch. Pinch the edges tightly to close.

6. To make a decorative rope edge, pinch a small corner of the dough up
with your thumb and index finger. Slide your thumb under the pinched
edge and fold the top edge over the center of the pinched area while
making a new pinch slightly above the first. Continue pinching and folding
around the pouch.

7. Repeat with the remaining dough and coconut filling. Cover the folded
pouches with moist cheesecloth (or moist kitchen towel).

8. In a wok of deep-frying vessel, heat the corn oil to medium-high (325-350
degrees F.) Test the oil by dropping a pinch of pouch dough. If the oil
bubbles rise around the dough, the oil is ready. Deep-fry the pouches until
golden brown, turning frequently. Remove the pouches with a wire mesh
strainer or slotted spoon and drain on paper-towel-line baking sheets. In
between batches, use a flat mesh sieve to remove stray bits from the
frying oil. Sweet gok jai cookies are best when eaten after they have
cooled completely, preferably after sitting overnight. Store in airtight
containers for up to two weeks.