Ingredients:
1 ¼ cups rice flour
1 egg
2/3 cup sugar
1/4 tsp salt
20 mL coconut milk
80 mL water
oil for deep-frying
Method:
In a bowl, mix well rice flour and all purpose flour; set aside.
In a large bowl, whisk egg with sugar and salt till sugar dissolves.
Pour-in coconut milk and water, stir to incorporate fully.
Add-in flours mixture, whisk to smooth batter; set aside.
Heat enough oil in wok or deep pan over medium heat.
Preheat mold by dipping in the hot oil for a while (important).
Transfer small amount of batter into a narrow cup.
Remove mold from oil, dip hot mold into the batter up to almost reach top surface, return coated mold into the hot oil, hold it for short while (may counts to 5), shake mold up and down within oil to drop shaped soft cookies from mold (may use fork to fasten the process).
Deep fry cookies till golden in color.
Drain cookies on absorbent paper and leave to cool completely on wire rack before storing into an airtight container.
Yields 52 cookies.
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