About the Recipe
Kuih Penjaram is so famous in East Malaysia. I work in Sabah for many years and they have the best Pinjaram. Not just fluffy but it is also sweet and not too oily. Super easy to make and great for hi-tea!
2 Cups Rice Flour
2 Cups All Purpose Flour
1 Cup Palm Sugar
3/4 White Sugar
2 1/4 Cups water
1 tbs Pandan Extract
1 Tbs Salt
Melt the Palm sugar in the hot pot. Make sure you did not burn it. Cook at low heat.
In another bowl, mix together All Purpose Four & Rice Flour and salt.
Add the melted Palm sugar into our dry mixture slowly. Add vanilla extract.
Add water until the mixture thickens.
In a slightly deep frying pan, pour about 1/2 cup of oil at low heat.
Once the oil is hot, pour 1/2 cup mixture into the pan and let it form a beautiful nest. Make sure you flip it over to get the best taste!
Repeat until you finish all batter.