Cooked rice, grind with a little water
to form paste
Some butter / cooking oil for frying
all ingredients to obtain a smooth batter.
leave it overnight
Whip the batter thoroughly to enclose air.
heat a small wok and grease it over with a knotted pandan leaves.
Ladle the batter.
Immediately tilt the wok in all directions to coat sides
thoroughly and form thin crispy edge and a thick fluffy center.
soon as the center is cooked, remove with a flat ladle.
Serve them while hot with
If sugar and eggs are
added, it can be eaten plain.
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