Penyaram (Mexican Hat)

Hi again..... we Malays are very proud of our very own traditional kueh-muih... There are varieties of them which most (i'll say, all) of them are very delicious... Malay kuehs use mostly santan (coconut milk), gula anau (thick brown sugar, not sure what its called in english), tepung pulut, tepung beras .. etc. The thing is, me and my mum looooooveeeee to make malay kuehs for our hi-tea at home.. we usually make puteri mandi, kueh lingang, karipap and my most favourite is penyaram or mexican hat. The thing about mexican hat or penyaram is it is difficult to get the perfect 'bibir'..hehe the perfect penyaram are the ones which the ends curled up bluntly.. eventhough the 'bibir' inda menjadi but the taste never fail to impress :)

One of the recipe of penyaram that I always use is from one of my favourite recipe blogger HomeKreation, a blogger from Miri Sarawak..

Source: http://homekreation-recipes.blogspot.com/2008/08/mexican-hat-kuih-penyaram.html

INGREDIENTS:
2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)

SYRUP:
1½ cups Hot Water
½ packet Gula Apong (Palm Sugar)
3-5 tbsp Sugar (adjust to your taste)

METHOD:
1. Pour hot syrup into flour mixture and mix well until smooth.
Cover and stand for at least 2 hours.
For a more spongy result, keep overnight in a fridge.

2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly.
Pour 1 scoop of batter in the middle at one spot.
The kuih will spread by itself & float.
Let the edge expand fully before flipping.
Flip and prick the centre of the kuih to release some air & prevent it from exploding.
Fry until golden.

My rating: 4.5 / 5