Penyaram is a traditional Bruneian, Sabahan delicacy. It is dark brown in colour with a distinctly shaped dome with crispy edges, like a Mexican hat. Making Penyaram is actually quite simple where it only requires plain flour, rice flour, palm sugar and brown sugar to make this delicacy.
The recipe is rather simple, you just need plain flour, rice flour, palm sugar and some water. Though the steps look easy and ingredients look simple, the deep frying process can be a challenge. It took me countless trial and error to get the shape. The heat control and shape of wok appeared to an important part of making the Penyaram.
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- 1 cup plain flour
- 1 cup rice flour
- 1 cup palm sugar
- 1 cup dark brown sugar
- 1 1/4 cup hot water
- 3 to 4 cups vegetable oil, for frying
- In a medium sized bowl, sieve the plain flour and rice flour.
- In a small pot over medium heat, combine palm sugar, dark brown sugar and warm water. Boil until sugar dissolves. Leave it to cool for 5 to 8 minutes.
- Add the sugar into the bowl of flour and mix until it forms a batter. Let it rest for at least 2 hours.
- In a small wok (8 – 10 inch diameter wok) over low heat, pour 3 to 4 cups of vegetable oil. Pour 1 scoop of batter into the centre of the small wok. The penyaram will spread and float by itself. 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. Once done, place the penyaram upright on a kitchen towel before serving.
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