2 1/2 cups rice flour.
1 egg.
About 3 to 4 cups coconut milk to mix the batter.
5 to 6 tbsp sugar.
Salt to taste.
1 tbsp black sesame seeds, roasted.
Oil to fry the cookies.
METHOD:
Beat egg, add salt, sugar and 3 cups milk. Stir in the flour and mix thoroughly. Add more milk if needed. The batter should obtain the consistency of crepe batter.
Heat oil. Place the cookie mold in the hot oil for 2 to 3 minutes. Remove, and dip the mold in the batter, (only the 3/4th portion of the mold) then dip straight away in to the hot oil. After few seconds, shake the mold slightly, the cookie will separate from the mold and fall off in to the oil. Remove the mold and fry the cookie on both sides, till its light brown. Drain on paper towel.
"ENJOY COOKING AND EATING"
METHOD:
Beat egg, add salt, sugar and 3 cups milk. Stir in the flour and mix thoroughly. Add more milk if needed. The batter should obtain the consistency of crepe batter.
Heat oil. Place the cookie mold in the hot oil for 2 to 3 minutes. Remove, and dip the mold in the batter, (only the 3/4th portion of the mold) then dip straight away in to the hot oil. After few seconds, shake the mold slightly, the cookie will separate from the mold and fall off in to the oil. Remove the mold and fry the cookie on both sides, till its light brown. Drain on paper towel.
"ENJOY COOKING AND EATING"
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