Whole Process

• Mix all ingredients, Knead until it become a cohesive dough, knead until it become smooth
  
• Let it rest for 1 hour.
• Time to make the fillings and topping!
• In a pan pour in double camel kicap soya cair and the brown sugar and cook until the sugar dissolve.
  
• Add in 3 nos debone sanma fish and cook until it is partially cooked.
  
• Fish it out and continue to cook the sauce until thickens
  
• Reserve the sauce and let the fish cool
• Back to the dough, divide the rested dough into 3 and work it out.
  
• Put the cook sanma on top of the dough and let it rest for an hour.
  
• Bake it on 200�c oven for 20 minutes and finish it with the topping!