Aasmi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the rice flour, coconut milk, and salt.

   Ca. 2 min.

   Kokkens note: Ensure the mixture is smooth and free of lumps for the best texture.

2. 2

   Whisk well until a smooth batter forms, similar in consistency to pancake batter.

   Ca. 3 min.

3. 3

   Cover the bowl and let the batter rest at room temperature for at least 2 hours, or up to 4 hours.

   Ca. 2 t.

   Kokkens note: Resting the batter helps to hydrate the rice flour, resulting in a crispier aasmi.

4. 4

   While the batter rests, prepare the sugar syrup by combining the sugar, crushed cardamom pods, and water in a small saucepan.

   Ca. 2 min.

5. 5

   Bring the syrup to a boil over medium heat, stirring until the sugar dissolves completely.

   Ca. 5 min.

6. 6

   Reduce the heat and simmer for 5 minutes until the syrup slightly thickens, then remove from heat and let it cool.

   Ca. 5 min.

7. 7

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even frying.

8. 8

   Pour a small amount of batter into a funnel or a small cup with a spout.

9. 9

   Carefully drizzle the batter into the hot oil in a circular or spiral motion to create a lace-like pattern.

   Ca. 1 min.

   Kokkens note: Do not overcrowd the pan; fry one or two at a time depending on the pan size.

10. 10

    Fry for 2-3 minutes on each side until golden brown and crispy.

    Ca. 6 min.

    Kokkens note: Adjust heat as needed to prevent burning and ensure even cooking.

11. 11

    Remove the fried aasmi with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

12. 12

    Repeat with the remaining batter, ensuring the oil temperature stays consistent.

    Ca. 10 min.

13. 13

    Once all aasmi are fried and slightly cooled, dip each piece into the prepared sugar syrup.

    Ca. 5 min.

    Kokkens note: Ensure the syrup is cool to prevent the aasmi from becoming soggy.

14. 14

    Serve immediately or store for later enjoyment.