INGREDIENTS
2 cups of flour (mix of all-purpose and rice flour)
1 cup each of palm sugar and brown sugar (for sweetness)
1 ¼ cup of hot water (to dissolve the sugar)
Enough vegetable oil (3-4 cups) for frying
PROCEDURES
Mix dry ingredients: Mix together the all-purpose flour and rice flour in a medium bowl.
Make the sugar syrup: In a small pot, heat some warm water with palm sugar and brown sugar until the sugar dissolves. Let it cool slightly.
Combine batter: Pour the cooled sugar syrup into the flour mixture and stir until you get a smooth batter. Let it rest for at least 2 hours.
Fry the Pinyaram: Heat some oil in a small wok. Scoop some batter and gently pour it into the hot oil. The batter will spread out and float. Let it cook until the edges are fully set.
Flip and cook: Gently flip the Pinyaram and poke a small hole in the center to prevent it from puffing up too much. Fry it until golden brown.
Drain and serve: Take the fried Pinyaram out of the oil and drain it on a paper towel before serving.