HOW IT WORKS
Follow these simple steps:
- Pour
Pour the contents into a large bowl and add 250ml of lukewarm water. Mix thoroughly using a spatula or your hands until the batter is smooth and free of lumps.
- Cover
Cover the bowl with cling film or a tea towel, then place it in a warm spot (e.g., a cupboard or oven). Let it rest for about 45 minutes to 1 hour until the batter has doubled in size.
- Fry
Heat 1 litre of oil in a deep pan on medium heat for around 5 minutes. To check the temperature, fry a small ball of batter. When it rises to the surface within 10 seconds, the oil is at the perfect temperature. Avoid overcrowding the pan; fry the bofrot/Puff Puff for 5-10 minutes or until golden brown, turning them frequently. Use a slotted spoon or tongs to remove them from the hot oil and drain on a plate lined with kitchen paper.
- Size
Ensure your bofrot/Puff Puff are similar in size for even cooking.
Note: Keep an eye on the oil temperature—if it’s too high, the bofrot/Puff Puff may be undercooked. If it's too low, they’ll absorb excess oil and become greasy.
