Thursday, August 21, 2008
Mexican Hat, or called locally in Sarawak as Kuih Penyaram, was demonstrated by Cik Mala at my house during Women Gathering last Friday. It has dome shape in the middle with spongy texture and crispy curls around it which describes how it gets the name.
Here is the recipe contributed by Cik Mala, thank-you so much for sharing:
2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)
1½ cups Hot Water
½ packet Gula Apong (Palm Sugar)
3-5 tbsp Sugar (adjust to your taste)
1. Pour hot syrup into flour mixture and mix well until smooth.
Cover and stand for at least 2 hours.
For a more spongy result, keep overnight in a fridge.
2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly.
Pour 1 scoop of batter in the middle at one spot.
The kuih will spread by itself & float.
Let the edge expand fully before flipping.
Flip and prick the centre of the kuih to release some air & prevent it from exploding.
Fry until golden.