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Name: Kuih Cincin
Total time: 45 min
Yield: Serves 6
Cuisine: Brunei and Malaysia
Ingredients: 250 g all-purpose flour; 50 g rice flour; 80 g caster sugar; 150 ml coconut milk; 50 ml water; 1/4 tsp salt; 500 ml vegetable oil; 40 g extra caster sugar

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Brunei and Malaysia45 minServes 6già cucinato

Kuih Cincin

Ingredienti8

all-purpose flour250 g
rice flour50 g
caster sugar80 g
coconut milk150 ml
water50 ml
salt1/4 tsp
vegetable oil500 ml
extra caster sugar40 g

cerealispezie e salsefruttaaltro

Preparazione

Mix the all-purpose flour, rice flour, sugar, and salt in a bowl.
Add the coconut milk and water gradually and knead into a smooth, slightly firm dough. Rest for 15 minutes.
Divide the dough and roll into thin ropes about 1 cm thick. Join the ends to form small rings.
Heat the oil over medium heat until hot but not smoking.
Fry the rings in batches until golden and crisp, turning once, about 3 to 4 minutes.
Drain on paper towels, then toss while warm with the extra sugar. Serve cooled.