January 22, 2016


Cooked rice - 1 cup
Fresh yeast - 15 gms or
Active dry yeast - 2 tsp
Warm water - 1/2 cup
Eggs - 2
Sugar - 1/2 cup
Plain flour - 1/2 cup
Salt - 1/2 tsp
Freshly grated nutmeg - 1 tsp
Vanilla essence- 1 tsp
Oil for deep frying
Icing sugar for sprinkling


  • Sprinkle yeast over warm water in a bowl, leave to soften, then dissolve by stirring.
  • Mash the rice with a fork and mix with the yeast.
  • It does not matter if all the rice grains are not mashed- if rice is soft boiled a light mashing is all that is needed. Cover and leave overnight.
  • Next day, beat eggs until frothy and add to rice mixture together with sugar.
  • Sift the flour, salt and spice together and mix in, add vanilla and stir well.
  • Heat oil in a wok to a depth of at least 5 cm and when hot drop the mixture into the oil by teaspoonfuls.
  • Do not cook too many at a time.
  • Fry until golden brown, spooning the hot oil over and turning to cook both sides.
  • Drain on absorbent paper.
  • Serve warm, dusted with icing sugar.

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