Kalavukuk

Method

1. Whisk both flours with salt, then mix in the finely grated coconut.
2. Add warm water gradually and knead until the dough is smooth, soft, and does not crack when rolled.
3. Divide into 18–20 portions and shape into small balls or short thick cylinders. Keep covered while the oil heats.
4. Heat the oil to 165–170°C.
5. Fry in small batches, turning often, until the pieces float, feel firm, and turn pale golden, 4–6 minutes.
6. Drain on a rack. Skewer the pieces after they cool slightly if desired.
7. In a clean wide pan, boil the brown sugar and water without stirring until the bubbles thicken and the syrup reaches medium amber.
8. Lower the heat, add coconut oil, then toss the fried rice cakes quickly until every surface is thinly coated.
9. Separate on an oiled tray before the caramel sets and cool until safe to handle.