INGREDIENTS

INSTRUCTIONS

Coconut cream is the rich heavier portion of coconut milk, either  from
the first "pressing", or skimmed of the top of coconut milk  that's
been set aside for about an hour in the refrigerator. Sift the  flour
and add egg yolk.  Knead the yolk into the flour while slowly  adding
the coconut cream and lime water.  Knead until the dough is  soft and
shiny. Divide the dough into small round balls,  approximately 1 inch
in diameter. You may make it larger or smaller,  if desired. The dough
ball is then "formed" onto a grooved wooden  form into a small thin
sheet, with "ridges" on one side. Fry the  formed dough in hot oil till
golden brown. Drain well and set aside  to cool completely. In the
meantime, add jasmine water to the coconut  sugar in a good size frying
pan over a low heat. When the sugar is  fully melted and combined with
the jasmine water, add the cilantro  roots, salt, and peppers that had
been previously blended together.  Turn the heat up to medium and mix
all the ingredients well. Continue  to stir, preventing the syrup from
burning, until the syrup is  "fragrant". Add the cooled fried dough and
distribute the syrup all  over the dough. Remove the coated dough
pieces from the pan and  spread out to cool on a tray lined with waxed
paper. When cold, they  may be stored in air-tight container.

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