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Clover Classic Custard Puff-Puff

Clover Classic Puff-Puff
Recipe by Boitumelo ‘ChewMe’ Mogoai
Serves: 3-6
Prep time: 1-2 hours
Cooking time: 15 min
2 cups + 2 tablespoons warm water
2 ¼ tsp active dry yeast (about 1 packet)
3 ½ cups flour (about 440g)
½ - ¾ cup sugar (about 150g)
½ tbsp salt
Oil for deep frying
Clover Classic Custard to fill
Icing sugar for garnish
Mix sugar, water, and yeast. Set aside for 5 minutes. Add salt to flour, whisk together then mix into the wet ingredients. Let the mixture rise for approximately 1- 2 hours.

In a large saucepan, pour in the oil until it is at least two-thirds full. Too little will result in flatter balls. Set on low heat. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil or using the back of a wooden spoon. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.

Using your hands - that have been brushed with some oil, grab a little bit of mixture at time and drop in the oil using the space between the fore finger and thumb to create rounds or ball shapes. Alternatively, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is also golden brown. Use a slotted spoon or sieve when taking them out of the oil. Place them on a paper towel to drain the excess oil.

Pour the Clover Classic Custard into a piping bag fitted with a small round tip. Use the tip of the piping bag to poke a hole into the puff-puff then squeeze the custard into the balls.

If desired, you can roll the finished product in powdered sugar to make it sweeter or just sprinkle some on top.


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