Achappam (rice flower mold)

Instructions

1. In a mixing bowl, beat the eggs with the sugar and salt until the mixture is foamy and pale.
2. Add the coconut milk and vanilla, then gradually whisk in the rice flour and wheat flour to get a smooth, lump-free batter, about the consistency of liquid cream.
3. Let the batter rest 30 minutes in the fridge.
4. Heat the oil in a saucepan to 170 °C. Dip the flower mold of your achappam iron into the oil for 1 minute so it gets nice and hot.
5. Drain the mold, dip it into the batter without going past the top of the mold, then immediately plunge it back into the hot oil.
6. When the flower releases itself, remove it. Fry for about 2 minutes until golden, then drain on paper towels.
7. Repeat with the remaining batter, reheating the mold between batches, and let cool completely before storing in an airtight tin.