serves
10-12
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
10-12
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil for deep frying
- 500 g plain flour
- 250 g brown sugar
- 1½ tbsp baking powder
- 1 egg
- 270 ml evaporated milk
- 270 ml coconut milk
- 1 tbsp pandan essence
- Icing sugar, for dusting
Instructions
- Pour enough oil into a large heavy-based saucepan to come two-thirds of the way up the side. Set pan over a medium-high heat. Heat oil until 180°C. Use a kitchen thermometer to gauge temperature.
- Combine flour, sugar and baking powder in a large bowl. In another large bowl, whisk egg, milks and pandan essence until combined. Whisk milk mixture into flour mixture until smooth and well combined.
- Cut the tip of the squeezy bottle to create a larger opening. Pour the mixture into the squeezy bottle and secure lid on bottle.
- One at a time, squeeze batter into hot oil in a 10 cm spiral shape. Allow to cook for 30 seconds each side. Remove with a slotted spoon and drain on paper towel. Repeat with remaining batter. Allow to cool slightly.
- Dust with icing sugar, to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
