From the recipe collection
Paduya Bingawan
A Bingawan rice-and-coconut fritter shaped into small cakes and fried until crisp-edged and chewy inside.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- Makes 18
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Ingredients
Tick ingredients as you prepare.
Method
- Whisk rice flour, glutinous rice flour, sugar, salt, and baking powder if using.
- Add coconut milk gradually and fold in grated coconut to make a thick spoonable batter.
- Rest 15 minutes so the flours hydrate and the batter thickens.
- Heat a shallow layer of oil over medium heat and drop small flattened spoonfuls into the pan.
- Fry until the underside is deep golden, turn once, and cook until the centre is set.
- Drain on a rack and let the fritters cool for 3 minutes; the interior continues to firm.
- Serve warm with coffee or hot chocolate.
