6 Serves
63 Mins
In a saucepan, combine palm sugar, coconut milk, and pandan leaves. Heat over medium until the sugar dissolves, then let the mixture cool to room temperature.
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FrenchVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
179 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large mixing bowl, whisk together rice flour and the cooled sugar mixture until a smooth, thick batter forms. Let the batter rest for at least 30 minutes to allow the flour to hydrate.
Heat a generous amount of vegetable oil in a small frying pan over medium heat.
Pour a small ladle of batter into the center of the hot oil. Fry until the edges become crispy and lace-like, and the center is cooked through, flipping once if necessary.
25
g55
g28
g
Japanese
American