Chamoru Guyuria

Updated at: Thu, 17 Aug 2023 04:46:18 GMT

Step 1

Mix the flour, salt, and teaspoon of sugar together. Cut the butter into the flour mixture.

Step 2

Add in coconut milk and knead until a dough forms.

Step 3

Roll the cookies: Pinch off small pieces of dough, the size of a small marble. Press the dough onto the back of a fork; slowly roll it off the fork, shaping it into the traditional guyuria shape. OR: roll out the dough and cut into small pieces. Set the formed cookies aside for a few minutes to dry slightly. I find this helps when frying the cookies.

Step 4

Heat the oil to about 350 degrees. Here is a tip on how you can tell if the oil is hot enough. Dip the tip of a wooden spoon (I use a wooden chopstick) into the oil. If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don't want hot oil to splatter and burn you.

Step 5

Fry the cookies until golden brown; drain well on paper towels or in a colander. For crispier cookies, fry until the cookies are a dark golden brown.

Step 6

When all the guyuria is fried and cooled, slightly place them in a large bowl.

Step 7

Prepare the sugar syrup glaze. Place the cup of sugar in a small sauce pan. Add the water to the sugar. Bring the mixture to a boil, stirring constantly until the sugar dissolves and a syrup forms. Remove syrup from the heat; allow to cool to thicken slightly.

Step 8

Pour the sugar syrup over the guyuria, tossing gently to coat all the cookies.

Step 9

Let the sugar syrup thicken then pour out the cookies onto a baking pan (pour any excess syrup over the cookies). Spread the cookies out in an even layer; let them sit for a few minutes to allow the glaze to harden. Ensure the glaze is completely dry and hard before storing the guyuria in a ziplock bag or resealable container.

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