Wednesday, 18 December 2013


Achappam Mould Bun

1. Raw rice flour – 1 kg
2. coconut – 1
3. egg – 2
4. sugar – 1 cup
5. sesame – 1 sp
6. oil – ¼ kg
7. salt – to taste

Method of preparation Achappam Mould Bun

Grate the coconut and extract the milk. Take the thick milk. Break the egg and whip.

Add coconut milk, whipped egg, sugar, sesame and salt into the rice flour and mix well. The mixture must fall like a thread when poured down. Keep the mould dipped in oil right from the previous day.

Heat oil in a pan. Dip the mould first in the heated oil and then dip ¾ part in the mixture. Immediately dip the mould in the boiling coconut oil. By applying a few gentle knocks the moulded bun will fall into the oil. Get it fried and take out.

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