MOUN. HIS GYAW (FRIED STICKY RICE AND JAGGERY PASTE)

 

 

PREPARATION

Boil jaggery till a bit thick. Filter it and let it cool. Mix four cups of sticky rice flour and one and half cups of rice powder and filter into a big bowl. Sprinkle half a teaspoon of salt and stir in a little jaggery liquid into the bowl. Gradually pour in the rest of jaggery liquid, whisking  all the time to make sure there are no lumps, until it turns fine batter. Ferment the batter for one hour. Scrape coconut with a scraper. Heat pan lightly and pour oil into the pan. When oil is hot, pour a small ladleful of batter in a circular motion into it and fry. When under-side becomes crispy, loosen the edges and turn over the snack in the oil, remove it and then drain. Repeat with the rest of the batter.