Deep Fried Coconut Balls
10g rice flour
250g freshly grated coconut
¼ litre vegetable oil
FOR THE BATTER MIX
100g plain flour
20g rice flour
½ tsp salt
a pinch of turmeric powder
To make the batter mix, sift the flours into a mixing bowl and add the salt and turmeric. Then add the water and whisk until there are no lumps. Set aside.
Take a large frying pan and place on a low heat. Add the rice flour and roast for 4-5 minutes making sure that it doesn’t burn. Set aside.
Add the sugar to another pan and put on a low to medium heat. Once it starts to caramelize slightly, add the water and mix together. Simmer for around 7-8 minutes or until it turns golden brown and starts to thicken.
Add the fresh coconut to the roasted rice flour and mix together.
Reduce the heat on the caramel pan to low then add the coconut and roasted rice flour. Cook for 7-8 minutes, stirring constantly.
Remove from the heat and transfer to a large bowl. When cool enough to handle, make the caramelized coconut into golf ball sized pieces.
Place a wok on a medium heat and add the vegetable oil. Once sizzling, dip your balls into the batter and deep fry, a few at a time, until golden brown.
Drain on newspaper or kitchen towel and serve.