5 eggs
4 tablespoons of grated coconut
1/4 cup (ch) of all-purpose flour
3/4 cup (ch) of rice flour
2/3 cup (ch) of coconut milk
1 pinch of salt
1/4 cup (ch) of fresh shredded coconut
5 eggs
4 tablespoons of grated coconut
1/4 cup (ch) of all-purpose flour
3/4 cup (ch) of rice flour
2/3 cup (ch) of coconut milk
1 pinch of salt
1/4 cup (ch) of fresh shredded coconut
Beat the eggs with the grated coconut to form a thick and clear mixture
Add the all-purpose flour and rice flour, sifted, and continue beating
Gradually add the coconut milk and salt
Beat for another three minutes. Reserve
With hot water, scald individual molds for two minutes
Place a little coconut at the bottom of each mold and press with the back of a spoon
Distribute the dough among the molds and cook in steam, covered, for ten minutes
Unmold the warm fritters and decorate with cherry glaze.
