Ingredients

Method

1. Add flour, sugar, yeast, salt and cardamom then give a nice mix.
2. Add in coconut cream and mix well into the dough.
3. Add coconut milk then start kneading for 10mins. After that cut through the dough you will see some pores that means that the dough is ready.
4. Cover with a towel or a cling film and let it rest for 30mins after which it will have doubled in size.

Method 2

Method 3.

1. Dust and your surface then roll each ball using a rolling pin. Make sure you don’t make it thin when rolling. It should be thick
2. Cut into four triangular shapes. Also do the same to all the other balls.

Method 4

• Heat oil in high heat
• Deep the edge of the rolling pin in the oil. You will see bubbles so that means the oil is hot enough to deep fry the mahamri
• Deep in 3 pieces in the oil and allow them to fry. Immediately it they rise turn the other side to rise as well then allow them to brown before doing the 2nd turn.

Allow them to cool then serve with a hot cup of tea 🍵