Myanmar Puffed Rice Fritters

Be the first to rate

(No Ratings Yet)

Loading...

These golden, crispy fritters transform simple puffed rice into a beloved Burmese street snack. Bound with a lightly sweet coconut batter and fried until crunchy on the outside while staying airy within, they are typically enjoyed with hot tea in the late afternoon.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 14 gSugar
• 4 gProtein
• 180 mgSodium
• 140 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the batter

• 2 cups puffed rice (unsweetened)
• 3/4 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 cup grated palm sugar or dark jaggery
• 1/2 cup full-fat coconut milk
• 1/4 cup water, as needed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2 tablespoons toasted sesame seeds

For frying

• 2 cups neutral vegetable oil, such as peanut or sunflower

Directions

1. In a large mixing bowl, whisk together the rice flour, all-purpose flour, salt, and baking soda until evenly combined.
2. Add the grated palm sugar and pour in the coconut milk, stirring with a wooden spoon until a thick, slightly lumpy batter forms; add water a tablespoon at a time only if the mixture is too stiff to drop from a spoon.
3. Gently fold the puffed rice and toasted sesame seeds into the batter using a light hand so the puffs do not crush, then let the mixture rest for 5 minutes to allow the rice to absorb moisture.
4. Pour the oil into a deep, heavy-bottomed pot or wok and heat to 350°F (175°C); test with a small drop of batter, which should sizzle and rise immediately.
5. Using two spoons, carefully drop heaping tablespoons of batter into the hot oil, frying 5 to 6 fritters at a time without crowding the pan.
6. Fry each fritter for 2 to 3 minutes per side, turning gently with a slotted spoon, until deeply golden brown and crisp on the outside.
7. Transfer the cooked fritters to a wire rack or paper-towel-lined plate to drain briefly, then keep warm in a low oven while you fry the remaining batter.
8. Serve the fritters warm, either on their own or with a small dish of extra palm sugar or a light tamarind-chili dipping sauce.

Cook’s Notes

• Use fresh, crisp puffed rice; stale puffs will turn soggy and prevent the fritters from holding their airy texture.
• Palm sugar or jaggery delivers the authentic Burmese caramel-like sweetness; substitute with dark brown sugar if needed but the flavor will be milder.
• Maintain the oil at a steady 340 to 350°F; oil that is too cool makes the fritters greasy, while oil that is too hot will brown them before the inside sets.
• For an extra fragrant aroma, stir 1/4 teaspoon of toasted sesame oil into the batter just before frying.
• These fritters are best eaten within an hour of frying, as the puffed rice loses its crunch as it sits.

You might also like

Asian

Shan-Style Yellow Pea Tofu

Asian

Burmese Banana Leaf Sticky Rice Parcels

Asian

Burmese Coconut Chicken Noodle Soup

Asian

Burmese Thick Rice Noodle Salad with Chickpea Curry