Kavum (Oil Cakes)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the raw red rice flour, white rice flour, powdered cardamom, salt, and baking soda.

   Ongeveer 2 min

   Tip van de kok: Ensure the flours are well mixed to prevent lumps.

2. 2

   In a separate saucepan, gently heat the coconut treacle and water over low heat until just warm and combined, but not boiling.

   Ongeveer 3 min

   Tip van de kok: Heating the treacle makes it easier to mix into the flour.

3. 3

   Gradually add the warm treacle mixture to the dry ingredients, mixing continuously to form a smooth, thick batter.

   Ongeveer 5 min

   Tip van de kok: The batter should be thick enough to hold its shape but still pourable.

4. 4

   Cover the bowl and let the batter rest for at least 15 minutes to allow the flours to hydrate.

   Ongeveer 15 min

   Tip van de kok: This resting period helps create a softer texture in the final kavum.

5. 5

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).

   Ongeveer 5 min

   Tip van de kok: Use a deep-frying thermometer for accurate temperature control.

6. 6

   Once the oil is hot, take a small ladleful of batter and carefully pour it into the hot oil.

   Tip van de kok: Do not overcrowd the pan; fry only 2-3 kavum at a time to maintain oil temperature.

7. 7

   As the kavum fries, use a spoon to gently push the center down and help it puff up, or use a skewer to create a small hole in the center for even cooking.

   Ongeveer 1 min

   Tip van de kok: Traditionally, a special tool is used to create the characteristic 'peak' of the kavum.

8. 8

   Fry each kavum for about 3-5 minutes, turning occasionally, until golden brown and cooked through.

   Ongeveer 5 min

   Tip van de kok: Adjust heat as needed to prevent burning and ensure even cooking.

9. 9

   Remove the fried kavum from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

   Ongeveer 2 min

   Tip van de kok: Draining well ensures they stay crispy.

10. 10

    Repeat with the remaining batter until all kavum are fried.

    Ongeveer 10 min

    Tip van de kok: Maintain the oil temperature between batches.

11. 11

    Serve warm or at room temperature.