Fried Coconut Cakes
The combination of glutinous rice flour and plain flour ensures that the texture of these coconut cakes are light but also firm enough to hold their shape.
Glutinous rice flour 250 g (9 oz)
Plain (aii-purpose) flour 125 g (4 1/2 oz)
Coconut flesh 250 g (9 oz), from medium-ripe coconut, roughly chopped
Coconut juice 250 ml (8 fl oz / 1 cup)
Salt a pinch
Cooking oil for deep-frying
PALM SUGAR SYRUP
Palm sugar 250 (9 oz)
water 100 ml (3 1/2 fl oz / 2/5 cup)
Ginger 20 g (2/3 oz), peeled sliced and bruised.
1. Combine both flours, coconut flesh and juice and salt in a large bowl and knead into a soft, smooth, elastic dough.
2. Shape 1 heaped Tbsp dough into an oval-shaped dumpling. Repeat until ingredients are used up.
3. Deep-fry dumplings in medium-hot oil until golden, then remove and drain on absorbent paper.
4. Prepare palm sugar syrup. Combine all ingredients in a heavy saucepan and simmer until thick. Remove from heat and strain, discarding ginger.
5. Serve dumplings with syrup.
ช่วยผมแปลหน่อย ^^
The combination of glutinous rice flour and plain flour ensures that the texture of these coconut cakes are light but also firm enough to hold their shape.
Glutinous rice flour 250 g (9 oz)
Plain (aii-purpose) flour 125 g (4 1/2 oz)
Coconut flesh 250 g (9 oz), from medium-ripe coconut, roughly chopped
Coconut juice 250 ml (8 fl oz / 1 cup)
Salt a pinch
Cooking oil for deep-frying
PALM SUGAR SYRUP
Palm sugar 250 (9 oz)
water 100 ml (3 1/2 fl oz / 2/5 cup)
Ginger 20 g (2/3 oz), peeled sliced and bruised.
1. Combine both flours, coconut flesh and juice and salt in a large bowl and knead into a soft, smooth, elastic dough.
2. Shape 1 heaped Tbsp dough into an oval-shaped dumpling. Repeat until ingredients are used up.
3. Deep-fry dumplings in medium-hot oil until golden, then remove and drain on absorbent paper.
4. Prepare palm sugar syrup. Combine all ingredients in a heavy saucepan and simmer until thick. Remove from heat and strain, discarding ginger.
5. Serve dumplings with syrup.