• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g high protein flour, sifted
  • 1 tsp double action baking powder
  • 1 tbsp milk powder
  • 5 eggs
  • For the syrup
  • 400ml water
  • 250g malt sugar (mak nga tong)
  • 1 tbsp white vinegar
  • 800g castor sugar

Instructions

  1. Put sifted flour, double action baking powder, milk powder and eggs in an electric mixer. Beat until a soft and pliable dough is formed. Leave aside to rest for 30 minutes.
  2. Roll out the dough and cut into thin strips.
  3. Loosen the strips and deep-fry in hot oil until golden brown. Remove and drain.
  4. Bring the syrup ingredients to a simmer until the syrup thickens.
  5. To test it, drop a little syrup into a bowl of cold water. If it forms a small ball, it is ready.
  6. Put the ready fried strips of dough into the syrup and stir well to mix, with a pair of wooden chopsticks.
  7. Pour the well-coated syrupy strips into a shallow baking tray.
  8. Press down firmly and leave aside to cool.
  9. Cut into squares and store in an airtight container.

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