Rendang Curry Puffs

No idea what to do using Kenwood’s food processor?  You can do many things with it and it is very suitable for housewives especially as it can save your time.

Rendang Curry Puffs

Servings 10 pax
Prep Time 40 mins
Cook Time 1 hr



  • 1 nos Potato
  • 200 g Boneless Chicken (Cubes)
  • 5 tbsp Cooking Oil
  • 3 pcs Cloves
  • 3 pcs Star Anise
  • 2 pcs Cardamom Pods
  • 1 stalk Lemongrass
  • 1/4 cup Coconut Milk
  • 1 cup Water
  • 1 tsp Tamarind Paste
  • 2 pcs Kaffir Lime Leaf
  • 1 tbsp Toasted Coconut (Kerisik)
  • 1 tbsp Sugar
  • 1 tsp Salt

Spice Paste:

  • 1 nos Shallots
  • 1 pc Galangal
  • 1 stalk Lemongrass
  • 1 cloves Garlic
  • 1 inch Ginger
  • 12-14 pc Soaked Dried Chillies
  • 1 cup Water

Water dough:

  • 250 g Plain Flour
  • 1 tbsp Sugar
  • ½ tsp Salt
  • 50 g Butter
  • 120 ml Water

Oil dough:

  • 180 g Plain flour
  • 70 g Shortening
  • 30 g Butter



  • Chop the spice paste ingredients and then blend it in KENWOOD Multi Mill and blend them until fine.
  • Then use KENWOOD Food Processor to break the potatoes into slightly small pieces.
  • Heat the oil in a stew pot, add the spice paste, cloves, star anise, lemongrass, kaffir lime leaves, cardamom and stir-fry until aromatic and until the colour starts to change.
  • Add the chicken and potatoes. Once they are cooked, add in water, toasted coconut and tamarind paste.
  • Cook until it is reduced then seasoned with sugar and salt. Lastly, pour in coconut milk.
  • Let it cool down.

Puff Dough

  • To make water dough, place flour, sugar and salt in a mixing bowl and rub in butter into a crumbly texture. Slowly add in water and mix until a soft dough is formed.
  • For the oil dough, rub butter and shortening into the flour until a dough is formed
  • Roll out water dough into a circle and place oil dough in the middle and wrap and seal it tightly. Then let it rest for 15mins.
  • Roll dough out into a large rectangle then starting from the shorter end, roll it up like a swiss roll.


  • Cut the roll out dough into 3 portions then roll each piece into an oval shape.Then place chicken filling in the middle.
  • Fold dough in half and seal the edges, then pull and pinch the edges inwards and downwards. Repeat the steps for the remaining dough.
  • Deep-fry curry puffs in hot oil for 3-5 minutes or until golden brown.

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