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- Main Course
- Soup
- Kuih
- Cakes and Cookies
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Home / Kuih Loyang Nori

Kuih Loyang Nori

Cooking Method

Ingredients

Part A

Whole cumin 10 g
Curry leaves 7 g
Corn oil 45 g

Part B

Water 300 ml
Whole eggs 190 g

(cracked and weighed without the shells)
Coconut cream/ cream 67 g
Squid ink 8 g

(optional)

Part C

CAP ERAWAN
blended rice flour 165 g
CAP BINTANG
corn starch 165 g
Chili powder 3 g
Sugar 70 g
Salt 15 g
Ground nori 30 g

(dried Japanese seaweed)
Pati ikan bilis 5 g

(dried anchovies granules)

Oil for deep frying

Vegetable oil 1 litre

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