ingredients
2 chicken eggs
50 g of powdered sugar
150 g rice flour, sifted
50 g sago flour, sifted
1/2 tsp salt
250 ml coconut milk from half coconut
50 g white sesame
Oil for frying
How to make:
Beat eggs with sugar until fluffy. Enter rice flour, corn starch, salt, coconut, and sesame seeds, stirring until dough is smooth.
Heat oil in large quantities. Dip mold bouncy flowers. After the heat, immediately insert mold into the dough, take care not to follow the mold surface covered dough.
Enter a mold that has been coated batter into the oil, but do not touch the bottom of the pan.
Fry said shake the mold until the dough apart. Cook until done and brownish yellow. Remove and drain.
Serve.
For 350 g
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