Fried crisp to bubbly and golden on the outside and delicate within, it is best to eat them hot, right off the pan and in one bite! They are sinfully delectable you’ll easily lost count of the number of treats you’ve devoured.
Ingredients
Batter
- 7 tbsp. rice flour
- 1 tbsp. glutinous rice flour
- ½ tsp. fresh ginger juice, squeezed from 2 tbsp. of pounded or grated ginger
- 1 cup water
- Pinch of salt
- Pinch of turmeric powder
- 1 tbsp. fresh cilantro, chopped
Filling
- 10 tbsp. vegetable oil
- 5 tbsp. steamed yellow peas
- 12 fresh quail eggs
- 1 tbsp. fresh cilantro, chopped
Yield
- 1 and 1/3 cup of batter
- 12 halves with pea fillings, thus 6 whole pieces
- 12 pieces with quail egg filling
Instructions
Making the batter
- Whisk all the dry and wet ingredients in a bowl until the batter is well-blended and smooth.
- Transfer the batter into a measuring cup or pitcher with a spout for easy pouring.
Frying the snacks
- Put ¼ teaspoon of oil in each mold and generously brush the bottom and the sides.
- Heat the oil till smoking hot.
- Slowly pour the batter into each mold. For the steamed peas, fill the mold ¾ full. For the quail eggs, about halfway.
- The oil will sizzle once the batter is added.
- Top each batter-filled mold with a quail egg or few peas and more chopped cilantro.
- After 3-4 minutes, when the bottom gets firmed, run a small knife or an icing spatula along the bottom.
- Slightly slant each piece and add more oil, about a quarter of teaspoons.
- Continue frying till the exterior is evenly golden and crispy.
- For the pieces with quail eggs, you can remove them from the pan when the eggs are cooked.
- For the pea fillings, slowly flip one piece and place it atop another.
- Once the soft rims of the pair glue each other into one whole piece, remove them from the pan.
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