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I wandered through Mae Hia Fresh Market at night, chasing a bold street flavor that winked from a flaky crust and a savory, fermented pork kick. The taro and mung bean filling crackled warm, while the air carried laughter from neighbors at a street stall. I tucked the scent of spice into a memory of old-town lanes.
”Make dough: mix 200 g flour, 1 tsp salt and 80 ml hot water; stir then knead with 2 tbsp oil until smooth; rest 30 min.
Prepare lamination block: mix 100 g flour with 90 g cold butter/shortening into a firm paste and chill 10 min.
Roll dough into rectangle, spread lamination block inside, fold and roll into a log, then coil into snail shape; chill 15–20 min.
Make filling: mash 300 g cooked taro or 200 g cooked mung beans with 30 ml milk, 40 g sugar and 0.25 tsp salt (add 1 tsp curry powder if savory).
Form puffs: slice coiled dough into 8–10 pieces, flatten each into a small disk, spoon 1–2 tbsp filling, fold into half-moon and press edges to seal.
Fry: heat oil to 170–180°C (356°F) and fry puffs in batches 3–5 min until golden and layered; drain on paper.
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