Thursday, April 02, 2009


It is strange that i have not eaten this snack before and as my friend in Singapore told me, it is very popular there. This recipe turned out good, soft in the middle and crunchy on the outside.


600 g all purpose flour
150 g Starter
250 g sugar

300 g water
1/2 tsp potassium carbonate & sodium bi-carbonate solution aka kan sui
2 tsp salt
2 tbsp oil
1 tsp baking soda
1 tsp double action baking powder

1 tbsp all purpose flour
1 tbsp cornstarch
3 tbsp sugar
60 ml water

2 tbsp sesame seeds
Oil for deep frying

65 g all-purpose flour
100 ml water
1 tsp instant yeast
Mix all the ingredients and let to rise for 1 - 2 hours.
Mix B and stir until dissolved.
Mix A and stir in B solution and knead into a dough. Cover dough and let it rest for 30 minutes.
Add more flour if dough is too sticky and let dough rest for another hour.
Mix ingredients C.
Heat oil for deep frying.
Remove dough onto to a heavily floured board and cut dough into 2 portions.
Roll one portion into a long rectangle - 1/2 inch thick.
Brush solution C onto top of rectangle and sprinkle on the sesame seeds.
Cut rectangle into 1 1/2 inch pieces and cut one slit on the top and one slit on the bottom.
Fry butterflies in moderately hot oil - 350f until they are golden brown.



Honey Bee Sweets said...

Hi Lily,
Is tepung gandum wheat flour or wheat starch? Thanks for clarifying. ;)

My Taste Heaven said...

This is first time i read the recipe about " butterfly". But I am a lazy worm, we can get it easily at the market around RM0.60-0.70 ( USD around 0.15-0.2), so will just buy one and bite :)

Anonymous said...

Hi Lily

Hv been silently enjoying your receipe and they are real wonders!

Wld like to know you happen to hv receipe for Wanton Mee.

Cheers Edna

QQ red apple said...

Hi, Lily,
Thanks for recipes, I find it since long time ago but failed cause I don't know the name. Mmmmm, looks so nice. Happy Easter!

Unknown said...

honey bee sweets

i am sorry, i missed that translation.

tepung gandum is indeed plain/all purpose flour

Unknown said...


i have a recipe on wonton and another on kon loh mee, join these 2 and you get your wonton mee. Omit the soya/oyster sauces if you want soup to your noodle.

Anonymous said...

Can I ask what is starter? Actually, what is the difference between the double action baking powder and normal baking powder?

Anonymous said...

Taste Heaven:

Of course if we can buy it, we would. What has lazy got to do with it? So many of us are living overseas, thousands of miles away from home. Here in the U.S., for example, we don't have the luxury of buying 60sen butterfly snacks even if we are willing to pay $600 for a piece. Lily's recipes give us a chance to try dishes that we miss and which we cannot get living overseas. So thank you for your comment.

Tuty said...

Is the texture and flavour similar to char kway (not sure if the spelling is correct)? It's sometimes called Chinese donut, the fried dough eaten with rice porridge.

Unknown said...


butterfly tasted like doughnut, it is crunchy on the outside and soft inside. Char kway is salty.

Laura said...

Thanks so much. I remember having this in KL when I was growing up. I missed them so much. I think it was called "horse legs" - direct translation. I found kan sui yesteday so will be trying this and the ham cheem paeng.

For those of us overseas and only get back to M'sia once a blue moon, this site is AMAZING!!!

Thanks again Lily.

Cookie said...

Hi Lily,
Is kan sui = alkaline water?


Screamin' Mama said...

Yummy!! I love all things deep fried!

The Bakerwoman said...

Hi Lily, yummy butterflies...its very popular here in S'pore...u can get these in yu char kuey stall. I like to eat the fritters dipped in crushed peanut cake (kong teng) and dipped in kopi! Shiok man!

WendyinKK said...

In Cantonese, these are called Mah Geok, meaning horse legs.

Unknown said...

May i know what is the "Starter" in that Butterfly recipe !? thanks


the recipe for the starter is in the recipe

Unknown said...

This is one of my favourite!
Have to get the double action baking powder before I can do this.

What do we call this in Chinese?
There's one quite similar in HK and it is called "Ngau Lay Soh"


i don't know what it is called in chinese. i have not eaten this when i was in malaysia. I think it is very popular in Singapore.

Anonymous said...

These are quite popular in Penang as well although I can't remember what they are called. Over there, they are quite dark and sweet, so I suspect that they may have either brushed the dough with some syrup or sprinkled over some sugar before frying them. The sugar makes them caramelly dark and sweet and also crunchy.

Wellington said...

Hi Lily,

Thanks for this recipe. I have been hunting for this recipe for ages and have almost given up. I have a question here regarding the starter. Can I start the starter the night before? Will it be over 'done' if I do the night before? I am in New Zealand and the temperature is around 10-17 degrees. When I make bread, I find that very often I have to leave the dough to rise for a much longer time. Also, I find it easier if I can do the starter the night before and start the rest of the steps on the next day without further waiting. Appreciate your advice on the above.


Unknown said...


i would suggest that you do the starter and mix in the final mixture, then leave it in the fridge until tomorrow.

you could put the starter in the fridge and you would have to let it come back to room temp. before it can work effectively.

Lynn said...

Hi Lily,
I'm wondering if I can make this snack without using kan sui..

Thanks so much.

Unknown said...


perhaps you can add another tsp of bakibng soda and omit the kan sui.

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