cala cakes
Makes about 16
- 2 cups rice, cooked and cooled
- 50 g rice flour
- 2-3 tbsp plain flour
- 2 tsp baking powder
- 4 tsp caster sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 40 g pecans, chopped
- 2 eggs, beaten
- 1 tsp vanilla paste
- 1 litre vegetable, for frying
- Icing sugar, to dust
Place the rice, flours, baking powder, sugar, cinnamon, nutmeg and pecans into a mixing bowl. Mix well. Stir in the beaten eggs and vanilla. Set aside.
Heat the oil in a large saucepan over medium-low heat. Using a pair of oval tablespoons, shape the dough by taking a heaped tablespoon of it and using the other spoon to form and quenelle. The dough will be sticky and firm enough to do this. Drop the shaped batter into the hot oil and fry for several minutes, or until golden. You can cook a few at a time. When cooked, drain on kitchen paper as you cook the rest of the dough.
To serve, dust generously with icing sugar.