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.

Note from Chef:
‘Kappi’ is the remainder of the flour left over in the sieve after the rice has been pounded and sieved. This must be winnowed and the little grains like sago are separated and used as ‘kappi’.