Worm Cake

300 g glutinous rice flour
50 g tapioca flour
100 g sugar
2 eggs
1/2 tsp salt
1/2 tsp vanilla
75 g margarine
50 – 60 ml coconut milk ( 1/2 pack of instant coconut milk + water, total 60 ml)
Right amount of oil

- Mix well the glutinous rice flour and tapioca flour. set aside
– Beat the sugar, salt, vanilla and eggs until the sugar is dissolved, add the flour and margarine, knead while slowly adding the coconut milk until the dough is quite smooth. Use only enough coconut milk, you don't need to spend it if the dough feels soft and smooth or you can add it if the dough is still too hard. The texture of the dough should not be too soft.
-Print with a worm cake mold, usually use a coconut shell with several holes perforated and then press while rotating over the dough until the dough comes out on the shell, collect and trim the shape with a spoon. Put it on the tray. Do it until the dough runs out. Fry in hot oil using low heat, it must be on low heat so that the cake is crispy inside and out.
Notes:
I don't have a mold from the shell, so I tried making my own from a small chili plate that I punched holes in with a heated nail.

Location:

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