Burma (Myanmar): Mok-Si-Kyo (Coconut Fritters)

In Burma, a sweet dish is usually served in the middle of a meal because the Burmese feel that it is a nourishing way to eat. They generally end up their meal with fruit, especially mangoes. Pastries, such as Mok-Si-Kyo (Coconut Fritters), are saved for snack-time.

Burmese pastries and sweetmeats are often made with coconut, nuts, raisins and are sometimes tinted with food coloring.


Mok-Si-Kyo (Coconut Fritters)

1/2 cup flour
1/2 cup rice flour
pinch of salt
pinch of baking soda
1/3 cup flaked, unsweetened coconut
1/12 cup brown sugar, firmly packed
1-1/4 cups water
oil for frying

In a large bowl, sift together the flours, salt and baking soda. Add the coconut and brown sugar and toss well to combine. Add the water and mix until well blended.

Pour 1 inch of oil into a wok or deep fryer and place over medium heat. Heat the oil until you can see soft movement on the surface of the oil.

Drop 1 tablespoon of the batter into the hot fat. When the fritter browns at the edges, turn it over. Fry until both sides are browned. Remove from the oil and drain on paper towels. Repeat with the remaining batter.

Note: Try not to let the oil get too hot or the fritters will fall apart as they cook.