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Ingredients
- 2 c. Flour
- 1 x Egg Yolk
- 1/2 c. Coconut Cream *
- 3 Tbsp. Lime Water (CaCO3 Solution) Oil for Frying
- 1 Tbsp. Cilantro Roots, Minced Fine
- 1 tsp Grnd Black Pepper
- 1 tsp Salt
- 3/4 c. Coconut Sugar
- 2 Tbsp. Jasmine Water (Extract)
Directions
- * Coconut cream is the rich heavier portion of coconut lowfat milk, either from the first "pressing", or possibly skimmed of the top of coconut lowfat milk which's been set aside for about an hour in the refrigerator. Sift the flour and add in egg yolk. Knead the yolk into the flour while slowly adding the coconut cream and lime water. Knead till the dough is soft and shiny. Divide the dough into small round balls, approximately 1 inch in diameter. You may make it larger or possibly smaller, if you like. The dough ball is then "formed" onto a grooved wooden form into a small thin sheet, with "ridges" on one side. Fry the formed dough in warm oil until golden. Drain well and set aside to cold completely. In the meantime, add in jasmine water to the coconut sugar in a good size frying pan over a low heat. When the sugar is fully melted and combined with the jasmine water, add in the cilantro roots, salt, and peppers which had been previously blended together. Turn the heat up to medium and mix all the ingredients well. Continue to stir, preventing the syrup from burning, till the syrup is "fragrant". Add in the cooled fried dough and distribute the syrup all over the dough. Remove the coated dough pcs from the pan and spread out to cold on a tray lined with waxed paper. When cool, they may be stored in air-tight container.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 1444 | |
| Calories from Fat 223 | 15% |
| Total Fat 26.66g | 33% |
| Saturated Fat 23.32g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2385mg | 99% |
| Potassium 444mg | 13% |
| Total Carbs 270.89g | 72% |
| Dietary Fiber 7.6g | 25% |
| Sugars 76.91g | 51% |
| Protein 27.79g | 44% |
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