Cover Image
close this book FOOD CHAIN No. 1 - November 1990
View the document GREETINGS
View the document Cassava: processing a neglected root
View the document MARKETING OPPORTUNITIES
View the document News Lines
View the document Making sweetmeats using soy
View the document Fish smoking: testing technologies
View the document A question OF FOOD
View the document Marketing snack foods in Asia
View the document BOOK LINES
View the document Small-scale equipment
View the document How to make Murukku
View the document Acknowledgments
Expanding the text here will generate a large amount of data for your browser to display

How to make Murukku

Do you have any processes that you would like to share with a wider audience? Maybe you would like someone to do some product development for you, or to test the market for a particular product. Please write to us with your suggestions and we will try to print them for you.

How to make Murukklu, a rice or bean flour snack popular in Sri Lanka, by Ann Maddison, Intermediate Technology.

1. PREPARE INGREDIENTS

Rice flour (or black gram bean flour) 2/3 by weight

Chilli powder Salt

Coconut milk 1/3 by weight Oil (to deep fry)

Rice flour (or bean). If prepared flour is unobtainable, soak the rice in water overnight, drain and pound with pestle and mortar the following morning, separating as necessary to obtain a uniform fine flour. Roast the flour in a warm pan or in an oven. Mix rapidly to prevent burning until flour is slightly brown.

Coconut milk. Split a fresh, mature coconut in half by hitting it crosswise with a very heavy knife. When the clear coconut water has been poured out, the white coconut meat can be removed by grating. Mix tour parts of grated coconut meat with three parts of clean water. Squeeze or press the grated coconut to extract the milk and remove the majority of the coconut meat with a sieve. If more liquid is required the residual grated coconut meat can be soaked and pressed again, (Up to 4 times in total), using two parts coconut meat to one part water.

Oil. Heat the oil in a deep pan to 170 deg C.

2. MIXING

Mix the flour, chilli and salt together thoroughly. Add enough coconut milk (approximately half the weight of flour) to bind the dry ingredients to a paste sufficiently wet to extrude, yet dry enough just to stop crumbling or breaking after extrusion.

3. EXTRUDING

Extrude the paste through a hand 'piston-type' mould (with a suitable die 0.5-lcm diameter circular/star shaped) into loops or sticks, into the hot oil (170 "C).

4. FRYING

Fry the Murukku snacks at the correct temperature for a short time until crisp and golden in colour. Drain the snacks, preferably on paper to soak up excess oil.

5. PACKAGING

If packaging, allow Murukku to cool to room temperature then use polypropylene or cellophane.


FIGURE