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6 Serves
86 Mins
In a large mixing bowl, combine the flour, sugar, baking powder, and ground cardamom. Gradually stir in the coconut milk to form a soft, manageable dough.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
184 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then cover it and let it rest for at least 40 minutes to allow the gluten to relax.
Roll out the dough to about half an inch thickness and cut into triangles or squares using a knife.
Heat the vegetable oil in a deep-frying pot to medium heat and fry the dough pieces in batches until they are golden brown on both sides.
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Filipino
Japanese