Add coconut milk, eggs, sugar, wate

Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix until well combined and all sugar are dissolved.

2. Sift and all all-purpose flour and rice flour into the mixture. Whisk until well combined with no lumps. If is too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter.

3. Heat up oil in a wok/saucepan on medium heat. Tips: dip a wooden chopstick into the hot oil, if the chopstick is bubbling up, it is ready.

4. Preheat brass moulds in the hot oil, about 2-3 minutes. (The moulds have to be hot enough for batter to cling on them)

5. CAUTIOUS: Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top.

6. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides.

7. Take it out from hot oil, and let it cool over paper towel to soak up all the oil.

8. Repeat until all batter is used up. Store in air-tight containers.

結果 (中文) 1:

加上椰子牛奶、 鸡蛋、 糖、 水和盐混合在碗里拌匀，所有的糖都溶化。2.属性和所有面粉和大米面粉拌匀。拂尘，直到很好结合无疙瘩。如果太厚，直到面糊混合类似一次添加一大汤匙的水。3.油烧热中, 火加热炒锅/平底锅中。提示︰ 进热油中蘸一木制筷子，筷子正涌现，是否已准备好。4.预热黄铜模具在热油里，约 2-3 分钟。（模具必须足够热的面糊，坚持他们）5.谨慎︰ 浸热模放入面糊为 10 秒。从来没有在上面，只有底部和两侧的模具，使确保面糊外套。6.慢慢地抬起来，蘸回热油中的模具。摇摇头从模具中释放出来，煎至两面金黄。7.拿出来从热油，让它冷却了纸巾来吸收所有的石油。8.重复进行，直到所有面糊都用完了。在密闭的容器中存储。

結果 (中文) 2:

加入椰奶，鸡蛋，糖，水和盐搅拌碗，搅拌，直到很好地结合起来，所有糖都溶解。

2。筛和所有通用面粉和米粉到混合物。拂直至很好地无结块相结合。如果过厚，一次加水一汤匙，直到混合物类似于煎饼面糊。

3。烧热油，在中火镬/锅。温馨提示：蘸木筷子放入热油中，如果筷子冒泡时，它已准备就绪。

4。预热黄铜模具的热油，约2-3分钟。（该模具必须足够火爆面糊对他们抱住）

5。谨慎：浸热模具成面糊，持续10秒。确保只有面糊外套模具的底部和侧部，从未在上面。

6。慢慢抬起它，并浸在热油模具回来。摇动从模具煎至两面金黄色释放。

7。把它拿出来，从热油，并让它冷却了纸巾来吸收所有的石油。

8。重复，直到所有面糊用完为止。储存在气密容器中。