1. Boil gula kabung and sugar with water until it dissolves. Strain and let it cool down.
Strain out the impurities before adding it into the flour.
2. Sift both flours together and whisk in cooled down sugar syrup. Whisk until there are no lumps.
Sifting makes it easier to whisk out the lumps
3. Ideally, rest batter over night. If that is not possible, rest it for at least an hour. After resting, check and stir batter again. If it became thicker, add in a little water bit by bit to loosen it up again. It should be the consistency of pancake batter.
Resting batter makes the kuih crunchy, not hard, soft and chewy.
4. Heat up about a cup of oil in a wok. Pour in about ¼ cup batter and it should sizzle and fry gently for about a minute plus on medium low flames.
Pour in 1/4 cup at a time should do it
5. Kuih will dome up in the shape of a UFO, when the underside is golden brown, flip it over and fry again until it is cooked and golden brown.
Poke the dome with a chopstick so it will cook through easily
6. Drain on paper towels and let it cool down before serving.
We tried these with curry sauce. It was good!