Desserts
Penyaram (Kuih UFO — Fried Palm Sugar Rice Cakes)
Ingredients
- - 250 g Rice flour (2 cups)
- - 50 g Plain flour (1/3 cup)
- - 150 g Palm sugar, finely chopped (¾ cup)
- - 100 ml Water (1/3 cup plus 1 tbsp)
- - 200 ml Coconut milk (¾ cup)
- - 2 g Fine salt (¼ tsp)
- - 500 ml Neutral oil, for deep-frying (2 cups)
Method
- Combine the palm sugar and water in a small saucepan and heat gently until fully melted. Cool to room temperature.
- In a mixing bowl, whisk the rice flour, plain flour and salt together.
- Gradually whisk in the cooled palm sugar syrup and coconut milk until you have a smooth, medium-thick batter with no lumps. Rest for 20 minutes.
- Heat the oil in a wok to 170°C (340°F).
- Ladle a portion of batter into the centre of the hot oil, letting the edges spread and fry into thin, lacy frills while the centre stays thick.
- Fry for 3–4 minutes, spooning hot oil over the top, until the edges are golden brown and crisp and the centre is set.
- Carefully flip and fry the other side for a further 1–2 minutes.
- Remove with a slotted spoon and drain well on paper towel. Cool slightly before serving.
Introduction: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut milk and palm sugar, a joint creation of the Bruneian Malay and Bajau communities.
Cultural Background: Nicknamed 'Kuih UFO' for its flying-saucer shape, penyaram is a much-loved Bruneian fried snack made from rice flour, coconut milk and palm sugar, a joint creation of the Bruneian Malay and Bajau communities. Its distinctive shape comes from spooning the batter into hot oil so the edges fry up crisp and lacy while the centre stays soft and chewy, a texture contrast Bruneians prize in the finished cake.
Tips: Rest the batter before frying so the rice flour hydrates fully, giving a better chew in the centre. Maintain a steady oil temperature — too hot and the lacy edges burn before the centre sets; too cool and the cake absorbs excess oil. Use a ladle to pour the batter in one smooth, steady stream for the best lacy edge.
Variations: Add a pinch of ground cinnamon to the batter for a warmer, spiced note. Use gula anau (sago or nipah palm sugar) if available, for the most traditional Bruneian flavour. Make mini versions for a party platter by using less batter per piece. Naturally vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly in a 160°C (325°F) oven for 3–4 minutes to re-crisp the edges; avoid microwaving, which softens the lacy texture.
Nutrition: Per piece: approx. 180 kcal, 2g protein, 30g carbohydrate, 6g fat.
FAQs:
Q: Why is it called Kuih UFO?
A: The finished cake has a raised, chewy centre surrounded by thin, crisp, saucer-like edges, resembling a flying saucer.
Q: Can I use brown sugar instead of palm sugar?
A: Yes, though the flavour will be less caramel-forward and distinctly less traditional than using palm sugar.
Q: Why did my penyaram turn out oily?
A: The oil was likely not hot enough; ensure it reaches 170°C (340°F) before frying so the batter seals quickly rather than absorbing oil.