Crispy Sweet Rolls
gram rice flour
- 150 gram
- 4 eggs
- ½ tsp. cinnamon
- 450 cc coconut
milk from 1 coconut
- cooking oil for
- Mix the flour and sugar thoroughly.
Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour
mixture. Stir well.
- Heat the cookie mold over a low
flame, grease with cooking oil. Put 2 Tbs. of dough into mold and smooth out with
the back of the spoon. Close the mold by joining the two halves. Bake over a
low flame on each side for about 5 minutes. After the dough is golden brown, roll it right
away. Cool on a rack.
- The cinnamon cookie mold usually has
carvings in different shapes on both inner sides of the iron sheet. These shapes
usually are circles with lace like edges.
- When pouring in the mix, keep the
mold flat to ensure that the dough does not spread. Smooth the dough out on the
circle shape section of the mold.
- Roll the dough when it is still hot.
If not, the cookie will dry out and will not be able to be rolled. To be
safe, roll while the cookie is still in the mold over heat. Start by hand, then roll
again with the help of a small spatula. Remove and let cool.
- Keep the dough not too thin but not
too thick. If it is too watery or thin, the dough will not be able to stick to the
mold, and will spread out of place. Because the dryness of rice flour varies, do a
test: if it is too watery, add flour. If it is too thick, add water.
Makes 50 rolls.