Dessert
Kuih cincin (fried palm-sugar rings)
- Preparation time
- 1 h
- Servings
- 8
Ingredients
8
- Rice flour — to buy200 g
- Flour — to buy100 g
- Palm sugar — to buy150 g
- Egg — to buy1
- Salt — to buy1 pinch
- Olive oil — to buy500 ml (for frying)
Preparation
Mix rice flour, flour, melted palm sugar, egg and a pinch of salt into a smooth dough.
Let the dough rest 30 min at room temperature to relax.
Shape rings by pinching the dough between thumb and index finger, forming a figure-eight or a 6cm ring.
Heat the oil to 160°C: slow frying is essential to cook through without burning.
Fry the rings 6-8 min, turning them, until evenly golden brown and crisp.
Drain on paper towel, let cool 10 min before serving.
Serve as a snack with tea; stays crisp 2-3 days in an airtight tin.