Golden, slightly chewy fried dough balls made from a rice flour and palm sugar batter, coated in a sticky caramel glaze — a classic Bruneian teatime treat.
Instructions
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1
Dissolve grated palm sugar in warm water, stirring until smooth. Strain.
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2
Combine rice flour, desiccated coconut, and salt in a bowl.
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3
Pour palm sugar water into the flour mixture and stir until you have a thick, dropping-consistency batter.
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4
Heat oil to 160°C.
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5
Drop spoonfuls of batter into the oil and fry slowly for 5-6 minutes, turning occasionally, until deep golden brown and cooked through.
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6
Drain on paper towels and serve warm.
Did You Know?
Penaram must be fried at a lower temperature than most fritters — if the oil is too hot, the outside burns while the inside stays raw and doughy.
The Story Behind Penaram
Penaram is one of Brunei's most traditional kuih (snacks), dating back centuries to when palm sugar and rice flour were the primary sweetening and flour agents in Malay cooking. Its simple preparation belies a satisfying chewiness and caramel depth that makes it enduringly popular at markets across the sultanate.
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