My Kueh Penyaram

Soo.... it was kinda failure on the presentation side... but as they say, beauty is only skin deep! So technically, I still made a perfect dessert :P haha.... anyways, moving on... Not many people know what kueh penyaram is apparently, so here's my breakdown of what it is. Its sort of like a chewy pancake which is fried in oil and the taste mainly comes from palm/brown sugar. Its second name is 'Mexican Hat' because its meant to be curly on the sides and puffed up in the middle to make it look like a ... well... Mexican Hat?

Ingredients: (There are a lot of recipes out there.....I've only tried one so far.. so we'll see what else I can make the next time)
250g of plain flour
250g of rice flour
1/2cup of sugar
2cups of water
250g of gula melaka/brown sugar
cooking oil

Steps:
1) Mix both the flours together with the sugar and mix evenly.
2) Melt gula melaka/brown sugar in the water (use slightly warm water otherwise it will take forever to dissolve)
3) Mix the sugar+water mixture with your flour mixture and let it sit for preferrably, 6-8 hours so it comes up chewier.
4) Prepare a small wok with a deep base so it allows the side to come up fluffy (hence why mine doesnt)
5) When ready to cook, heat up enough oil to partially deep fry it and add one scoup of batter and fry. Turn over when slightly brown to fry the other side.


Hint: 
1) DO NOT OVERCOOK! This was the first mistake i made. Turn it over when it is light brown in colour because it will still cook after taking off the fryer.
2) Using the batter too early makes the thing very flat... so, try to leave it as long as possible.

That being said, enjoy cooking! And I'll see you guys with a new recipe next week =)