Kulisasa

Kulisasa Batter

Dry ingredients: In a bowl, combine rice flour (and optional plain flour), powdered sugar, and your choice of cumin or sesame seeds (or skip them both).

Wet ingredients: Gradually whisk in coconut milk until a smooth batter forms. Set aside.

Seasoning Kulisasa Mold

Get your Kulisasa mold ready. Make sure it's clean and ready for dipping.

Heat up the oil. You'll need it hot for frying the Kulisasa.

Heat the mold in the oil. Briefly dip the mold in the hot oil to preheat it.

Prep the mold for dipping. Take the mold out of the oil and gently shake off any excess oil to prevent dripping into the batter.

Frying of Kulisasa

Coat the mold: Briefly dip just half of the hot mold into the batter, ensuring it gets an even coating.

Submerge in oil: Gently lower the batter-coated mold back into the hot oil. Let it cook for a few seconds.

De-molding: Once it's halfway fried (golden brown on the submerged side), carefully remove the mold from the oil. Use tongs, a fork, or a spoon to gently help release the Kulisasa from the mold. If seasoned well, it should come off easily. Otherwise, give it a slight shake or use a utensil to assist.

Fry to perfection: Continue frying the Kulisasa in the oil until it's golden brown all over.

Enjoy: Once golden brown, remove the Kulisasa from the oil using a strainer and serve immediately.