Ingredients:
For the Dough:
300g plain flour
150ml of coconut milk (dilute with water if the coconut milk is thick)
For the Syrup:
320g (2 cups) of sugar
600ml (3 cups) of water
4 tbsps fresh orange juice
1 tbsp vanilla extract
Method:
Sift the flour into a bowl then gradually work in the coconut milk whilst mixing with your other hand. Once all the coconut milk has been incorporated knead to a firm dough. Cover the bowl and set aside to rest for 20 minutes.
In the meantime, prepare the syrup. Combine all the ingredients in a medium saucepan set over medium heat. Bring the ingredients to a boil and continue boiling until the syrup is clear and has thickened sightly.
Turn the dough out onto a lightly-floured work surface. Knead lightly then roll the dough into a long sausage about 3cm in diameter. Cut into 12 pieces. Shape each piece into a ball.
Place oil in a deep fryer, wok or large pan over medium heat.
Working with one ball of dough at a time flatten with your hands then use a rolling pin to roll out into a circle about side plate size. Pleat the dough into a an hour glass shape (with a pinched centre). Now crimp the two edges of the 8 so the dough becomes a round again but has pleats in the middle. Aso pinch the top and bottom of the 8 together to create more pleats.
Finally pinch your way around the edges then transfer the dough to a spider or similar and carefully drop in the hot oil. Fry until golden brown and slightly crispy, turning over half way. Remove from the hot oil, draining away any excess oil then drop in the hot syrup mixture.
Allow to soak for about a minute then remove with a spider, allowing the excess syrup to drain back into the saucepan. Set aside on a plate to cool as you prepare the remaining dough.
Allow to cool completely before serving.
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