Ooooohhh my oo my....this is my all time favorite!!!
PS : I recommend this recipe, because on the next day gemblong still soft and chewy (gak alot loh!)
GEMBLONG - Deep Fried Sticky Rice coated with Caramel
250 glutinous (sticky) rice flour
150 gr young coconut, grated (I used desiccated coconut)
25 gr butter/margarine
40 gr caster sugar
100 ml hot coconut milk
1 tbsp water + 2 tsp salt
oil for frying
Combine the flours, grated coconut, butter, caster sugar, water and salt, mix well. Add in the hot coconut milk gradually, mix well until the mixture resembles a dough. Roll into balls, then deep fry until golden brown. Remove and drain well. When all finished, coat them with the caramel.
150g palm sugar/coconut sugar/gula jawa
75g white sugar
1 tbsp butter
Put all ingredients in a saucepan or a frying pan (big enough to put all the fried cakes) on a medium heat until bubbly and thickens. Lower the heat, add in the fried cakes. Mix well to coat the cakes evenly. Remove and cool.