Panyalam

A loose batter deep-fried so it puffs and frills at the edge like a dark flower.

Vegan.

Ingredients

• 350 g rice flour
• 200 g muscovado sugar
• 400 ml coconut milk
• 1 pinch salt
• oil, for deep frying

Method

1. THIS IS DEEP-FRIED BATTER, not a pancake in a pan. Poured into hot oil it rises in the middle and frills at the rim, and that frill is what a panyalam looks like.
2. Whisk everything but the oil to a batter a little thicker than double cream. REST IT AT LEAST 2 HOURS, or overnight. Unrested, the rice flour is still gritty and the batter will not hold together in the oil.
3. Heat 4 cm of oil to 170C.
4. Pour in a ladleful from just above the surface, letting it spread into a disc of about 10 cm. Do not drop it from height or it breaks up.
5. It will dome in the centre within seconds. SPOON HOT OIL OVER THE TOP as it fries so the top sets while the edges frill, about 2 minutes.
6. Turn once for 30 seconds, then lift onto a rack.
7. Best warm. They go leathery cold and do not come back.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes