Pandan tamokonsi

Similar to funnel cakes, these fried sweets are a favourite snack of the Mindanao and Maranao people of the Philippines.

Credit: Kitti Gould

• serves

  10

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• Vegetable oil for deep frying
• 500 g plain flour
• 250 g brown sugar
• 1½ tbsp baking powder
• 1 egg
• 270 ml evaporated milk
• 270 ml coconut milk
• 1 tbsp pandan essence
• Icing sugar, for dusting

Instructions

1. Pour enough oil into a large heavy-based saucepan to come two-thirds of the way up the side. Set pan over a medium-high heat. Heat oil until 180°C. Use a kitchen thermometer to gauge temperature.
2. Combine flour, sugar and baking powder in a large bowl. In another large bowl, whisk egg, milks and pandan essence until combined. Whisk milk mixture into flour mixture until smooth and well combined.
3. Cut the tip of the squeezy bottle to create a larger opening. Pour the mixture into the squeezy bottle and secure lid on bottle.
4. One at a time, squeeze batter into hot oil in a 10 cm spiral shape. Allow to cook for 30 seconds each side. Remove with a slotted spoon and drain on paper towel. Repeat with remaining batter. Allow to cool slightly.
5. Dust with icing sugar, to serve.

 

This recipe is from A Taste of the Philippines with Yasmin Newman. Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.