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Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins

 3 cups all-purpose flour
 2 tsp baking powder
 2 cups sugar
 1 inch cinnamon
 2 cardamoms
 4 pieces of Pandan (rampe / raambaa) leaves – cut into ½ inch pieces
 1 cup jasmine water (substitute: 1 tbsp jasmine essence)
 2 tbsp rose water
 ½ tsp red food coloring
 Vegetable oil for frying

Over a medium flame, cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves.


When the water is boiling add the rose water and take off the flame. Sift the flour and baking powder into a mixing bowl.


Add the food coloring and some water and mix well with a spoon. Add water gradually to ensure desired texture of mixture.


The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.


Heat some vegetable oil over a medium heat.


Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.


When deep-fried, immerse in the previously cooked syrup. When fully soaked in the syrup, take out and place on serving tray.

Nutrition Facts

Serving Size Many