1. Heat coconut milk with salt in a saucepan until it starts to bubble then quickly pour into ingredients A. Using a wooden spoon, slowly mix until a soft dough forms. You may not necessarily use up all the cocount milk.
在鍋裡把椰漿和鹽煮至起泡後迅速加入材料A混合料，用木勺慢慢攪拌成軟面團。椰漿不一定要用完。

2. Should the dough dries up halfway during pipping of murukku, add a little more coconut milk & knead.
如果在擠出面團做姆魯古的時候變幹，可以再加入少許椰漿搓一搓。

3. Pipe 7½ cm circles of murukku, starting from center onto plastic sheets. Press the tail end of dough against the side of the coil of dough. This is to prevent murukku from uncoiling when frying.
把面團放在擠袋中，在一張塑膠紙上，擠出大概7公分半的圓圈，從中間轉起，在收尾時把尾巴壓在最旁邊的圓圈邊，以防止在炸的過程中散開。

4. Heat oil over medium heat & deep fry until golden brown, turning over occasionally.
用中火熱油，把姆魯古反復炸至金黃色。





5. Drain on absorbent paper towels & leave to cool before storing in airtight containers.
把姆魯古放在吸油紙巾上吸幹油，待涼後再收入罐。

This is a soft & crunchy murukku & not the hard type of murukku.
此姆魯古吃起來酥鬆美味，不會堅硬。