Air Fryer Recipe: Crispy Dough Twists (Horseshoe Yu Cha Kuih) with Coconut Sugar Glaze

 

Air Fryer Crispy Dough Twists

Air Fryer Horseshoe Yu Cha Kuih (Crispy Dough Twists) with Coconut Sugar Glaze

These Horseshoe Yu Cha Kuih offer a delightful twist on the classic fried Chinese dough fritters. Shaped into charming horseshoes and air-fried to a golden crisp, they boast a lighter texture while retaining that satisfying chewiness. What makes them truly special is a luscious coconut sugar glaze that adds a touch of tropical sweetness and aromatic depth. The taste is an irresistible combination of subtly savoury and slightly chewy dough with a wonderfully crispy exterior, all enveloped in a warm, caramel-like sweetness with hints of coconut – a truly unique and moreish treat, perfect for breakfast, snack, or dessert.

Ingredients:

For the Yu Cha Kuih Dough:

  • 1 ½ cups high-grade flour (bread flour recommended for chewiness)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup lukewarm water (approximately)
  • 1 tablespoon neutral cooking oil (e.g., vegetable, canola)
  • Extra flour for dusting

For Shaping:

  • Neutral cooking oil for brushing

For the Coconut Sugar Glaze:

  • ¼ cup coconut sugar
  • 2 tablespoons water
  • ½ teaspoon cornstarch, mixed with 1 teaspoon cold water
  • Pinch of salt

Instructions and Method:

1. Prepare the Yu Cha Kuih Dough:

* In a large mixing bowl, whisk together the flour, baking powder, and salt.

* Gradually add the lukewarm water to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms. You may need slightly more or less water depending on your flour.

* Add the 1 tablespoon of cooking oil to the dough and continue to knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.

* Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for at least 2 hours, or preferably overnight, for better gluten development and texture.

2. Shape the Horseshoe Yu Cha Kuih:

* Lightly flour a clean work surface. Turn the rested dough out onto the floured surface. Gently punch down the dough to release any air.

* Divide the dough into 8-10 equal portions.

* Take one portion and roll it into a long rope, about 12-15 inches long and ½ inch thick.

* Fold the rope in half to create a loop. Twist the two strands of the loop around each other 2-3 times.

* Bring the two ends together and gently pinch them to form a horseshoe shape. Try to keep the twists visible.

* Place the shaped dough onto a lightly oiled or parchment-lined tray. Cover loosely with plastic wrap and let them rest for another 15-20 minutes.

3. Prepare for Air Frying:

* Lightly brush the shaped dough twists with a little neutral cooking oil.

4. Air Fry the Yu Cha Kuih:

* Preheat your air fryer to 180°C (350°F) for 3 minutes.

* Carefully place the horseshoe-shaped dough twists in a single layer in the air fryer basket, ensuring they are not overcrowded. You will likely need to cook in batches.

* Air fry for 8-12 minutes, flipping them halfway through, until they are golden brown and puffed up. The exact cooking time will depend on your air fryer and the thickness of the dough.

5. Prepare the Coconut Sugar Glaze:

* While the Yu Cha Kuih are air frying, prepare the glaze. In a small saucepan, combine the coconut sugar and water.

* Heat over medium heat, stirring constantly, until the coconut sugar is dissolved and the mixture starts to simmer.

* Stir the cornstarch slurry (cornstarch mixed with cold water) and pour it into the simmering sugar mixture.

* Continue to stir constantly for 1-2 minutes until the glaze thickens slightly to a syrupy consistency. Remove from heat and add a pinch of salt.

6. Glaze and Serve:

* Once the air-fried Horseshoe Yu Cha Kuih are cooked and still warm, you can either drizzle the coconut sugar glaze generously over them or dip each one into the glaze.

* Place the glazed Yu Cha Kuih on a wire rack to allow any excess glaze to drip off and the glaze to set slightly.

* Serve warm and enjoy immediately.

Tips:

  • High-Grade Flour is Key: Using bread flour with a higher gluten content will result in a chewier and more authentic texture.
  • Long Resting Time: Don't rush the resting time for the dough. This allows the gluten to relax, making the dough easier to handle and resulting in a better texture. The overnight rest is highly recommended.
  • Even Shaping: Try to make the ropes of dough and the subsequent twists as even as possible for consistent cooking.
  • Don't Overcrowd: Ensure the air fryer basket is not overcrowded to allow for proper air circulation and even crisping.
  • Watch the Glaze: The coconut sugar glaze thickens quickly once the cornstarch is added. Be careful not to overcook it, or it will become too thick.
  • Glaze While Warm: Glazing the Yu Cha Kuih while they are still warm allows the glaze to adhere better.
  • Make Ahead (Dough): You can prepare the dough a day in advance and store it in the refrigerator. Bring it to room temperature for about 30 minutes before shaping.
  • Experiment with Flavours: For a different glaze, you could infuse the sugar syrup with pandan leaves or a touch of ginger.

Enjoy these special Air Fryer Horseshoe Yu Cha Kuih with their unique shape, delightful crispiness, and tempting coconut sugar glaze! They are a delicious treat with a local Auckland twist, imagining fresh, quality ingredients.

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