| 1. |
Put the treacle into a saucepan and stir over fire until it thickens. |
| 2. |
Slightly roast the kappi and add to the thickened treacle, while stirring well. |
| 3. |
Add the flour gradually and continue to stir with a wooden ladle until it is boiled and is of a thick consistency. |
| 4. |
Add salt to taste. |
| 5. |
Take off from fire and turn onto a pastry board to cool. |
| 6. |
Pour the water into the pan that cooked the paste and stir over fire until it thickens into a congee. Allow to cool. |
| 7. |
Kneed the paste well with the hand, sprinkling enough congee to soften the paste into small balls. |
| 8. |
Place the balls on oiled banana leaves and flatten these balls. |
| 9. |
Heat the oil and fry a few at a time. |
Traditional Breakfast
Note From Chef: