Mahua
Deep-fry the shaped dough made from glutinous and regular rice flours in hot oil with prepared sugar syrup until golden and floating to the surface.
Ingredients
Glutinous rice flour (mixed with non-glutinous rice flour and kneaded into dough)
700 g
Non-glutinous rice flour (mixed with glutinous rice flour and kneaded into dough)
300 g
White sugar (boiled with a little cold water into sugar syrup)
200 g
Oil (heated until smoking, then mixed with sugar syrup for frying)
150 g
Water (for kneading dough and boiling sugar syrup)
to taste
Instructions
1
Make raw dough pieces
Mix the glutinous rice flour and non-glutinous rice flour, add water to taste and knead into a dough. Divide into several portions, roll into strips and twist into shapes, set aside. Put white sugar in a pot, add a little cold water and cook into a sugar syrup.
2
Fry to shape
Pour oil into a clean pot and heat until smoking. Remove the pot from the heat, mix in the cooked sugar syrup, then return to the heat. Drop the raw dough pieces into the oil one by one so they are coated with the sugar syrup. When they float to the surface and turn golden, remove and drain the oil thoroughly.
