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Thursday, August 21, 2008

Mexican Hat ( Kuih Penyaram )


Mexican Hat, or called locally in Sarawak as Kuih Penyaram, was demonstrated by Cik Mala at my house during Women Gathering last Friday. It has dome shape in the middle with spongy texture and crispy curls around it which describes how it gets the name.

Here is the recipe contributed by Cik Mala, thank-you so much for sharing:

INGREDIENTS:
2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)
SYRUP:
1½ cups Hot Water
½ packet Gula Apong (Palm Sugar)
3-5 tbsp Sugar (adjust to your taste)

METHOD:
1. Pour hot syrup into flour mixture and mix well until smooth.
Cover and stand for at least 2 hours.
For a more spongy result, keep overnight in a fridge.

2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly.
Pour 1 scoop of batter in the middle at one spot.
The kuih will spread by itself & float.
Let the edge expand fully before flipping.
Flip and prick the centre of the kuih to release some air & prevent it from exploding.
Fry until golden.

8 comments:

  1. hi! i'm so glad to have found your site. i wanted to make these penyarams and after days of searching, i finally found gula apong. my question is, how much is half a packet of this sugar? 'cause mine came in a container. hehe.

    thanks again for posting this! and i really hope to hear from you soon.

    oh and what is coconut powder? is it like kerisik? or serbuk santan?

    -Gie

    ReplyDelete
  2. Hi Gie,

    There is no need for accurate measurement but just ensure the batter color is dark & sweet enough to your taste. Start with 1 cup & adjust from there.
    It is serbuk santan but you can skip this if you like.

    ReplyDelete
  3. Hi,....Have been a silent reader on your blog... was very happy to come across this kuih, as my mom loves this kuih.. May I know wat is the cup use for measuring for this recipe? Is it Measuring cup?
    Thank you.
    Irene

    ReplyDelete
  4. thanks for sharing the resipi, I really love this kueh.

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  5. Hi! I love this kuih! In Melaka we called it kuih cucur - and could only be found in one store, which has stopped making it! Thank you for sharing!

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  6. hi,i am Trista,nica to meet u. i ever ate penyaram in pasar... penyaram is very CUTE and tastes very sweet but eat up very greasy....haha..^^

    ReplyDelete
  7. Hi Trista,
    The kuih is deep fried so can be greasy if not tossed up properly.

    ReplyDelete
  8. Thank you for sharing. I love kuih penyaram. Sorry dat Brunei still makes the best. Surprisingly in a remote interior of Brunei, a native grandma is famous for this I had d previledges to eat her cooking n miss dat ever since

    ReplyDelete

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