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Kuih Penyaram

Name: Kuih Penyaram
Total time: 40 min
Yield: Serves 10
Cuisine: Brunei
Ingredients: 150g Rice flour; 50g All-purpose flour; 100g Palm sugar; 100ml Coconut milk; 100ml Water; A pinch Salt; To taste Oil for frying

Dessert

⏱ 40 min

👥 Serves 10

Difficulty ⭐⭐

Rice flour and palm sugar batter shallow-fried into discs with lacy edges — a Bruneian sweet.

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📖 The Story Behind This Dish

Kuih penyaram is a traditional sweet loved in Brunei and Borneo: a batter of rice flour, palm sugar, and coconut milk is poured into a small pan and shallow-fried. Its hallmark is a thick, chewy center with thin, crisp, lacy edges. They're sold fresh at night markets and stalls.

🌆 Where it's eaten: At a Brunei night market, batter sizzles and spreads in a small pan, and disc-shaped sweets with lacy fried edges are laid out.

🥕 Ingredients (serves 10)

Rice flour 150g
All-purpose flour 50g
Palm sugar 100g
Coconut milk 100ml
Water 100ml
Salt A pinch
Oil for frying To taste

👩‍🍳 Instructions

Dissolve the palm sugar in water and let cool.
Combine the rice flour, flour, and salt, add the sugar syrup and coconut milk to make a smooth batter, and rest 1 hour.
Heat about 2cm of oil to 170°C in a small pan.
Ladle batter into the center and fry, spooning oil over it.
Remove when the edges are crisp and the center has puffed.

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