Courtesy of Honest Cooking
Ingredients
- Whole-wheat pastry Flour – ½cup (or use all purpose flour)
- Cream of Rice or Rice rawa – ¼cup+2tbsp
- Instant yeast – ½tsp
- Sugar – 2tbsp, divided use
- Lukewarm Water – ¾cup
- Condensed Milk – 1½tsp (optional)
- Vanilla extract – ½tsp
Instructions
- In a mixing bowl, combine flour, cream of rice, yeast, 1tsp sugar and water. Mix well, cover the bowl and set aside to rise for 1~2 hours. The more the batter rests, the more chance cream of rice has to soften.
- Stir in the remaining sugar, condensed milk (if using) and vanilla extract. Mix to combine. Cover and set aside until the mixture gets frothy, about 30~45 minutes.
- Heat an aebleskiver pan on medium heat. Put ¼tsp oil and pour about 1tbsp batter in each well. Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side until golden and the inside is cooked through.
- Serve hot for breakfast or at room temperature as a snack.
Courtesy of Honest Cooking
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