1 half a bag of rice flour (khaaw”jaaw”)
1 half a bag or sticky rice flour (khaaw”niew+)
1 teaspoon of black pepper
1 teaspoon of salt
2 tablespoons of sugar
3 tablespoons of black sesame seeds
1 bag of sweetened shreded coconuts (found in the “Bakery needs” section)
Cooking oil as needed
Some sweet potatoes, South American banana, and taro root (I used two medium
sized sweet potatoes, four bananas, and about 1 lb. of taro for the amount
of ingredients to make the mixture).
Peel the sweet potatoes, banana, and the taro roots, cut in pieces of about 1″x 3″ x 1/3″. Mix the flour with some water (be sure not to be waterly… or add little by little is probably a good idea), add black pepper, sugar, salt, and coconut shreds, and sesame, mix them well. The right thickening is when you dip the potatoes or banana or taro pieces in it, some still stick to the pieces.
Bring oil to boil in a small and quite high pot (to save the oil) at about half of the pot. When the oil is well heated, drop the dipped and coated piece into the oil. Flip the pieces once in a while until both sides are golden brown. Take the pieces out, left drained on the towel paper. Serve while still hot.INFO: