Ingredients : - 30g rice flour
- 1 teaspoon salt
- 500ml coconut milks - extracted from 600g grated coconut
- 1/4 teaspoon baking powder
- 1 tablespoon cooked rice - grind with a little water to form paste
- Some butter / cooking oil for frying
Method : - Mix all ingredients to obtain a smooth batter. Leave it overnight.
- Whip the batter thoroughly to enclose air (you can also whip in some beaten eggs and sugar to taste for a dessert style).
- Heat a small wok and grease it all over with knotted pandan leaves.
- Ladle the batter.
- Immediately tilt the wok in all directions to coat sides thoroughly and form thin crispy edge and a thick fluffy centre.
- As soon as the centre is cooked, remove with a flat ladle.
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