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Ingredients
- 225 g jasmine rice
- water, for soaking
- 460 g water
- 50 g white onion, quartered, see variation (optional)
- 30 g yoghurt
- 10 g fresh root ginger, cut in rounds (5 mm)
- 30 g caster sugar
- 5 g fine sea salt
-
5
g dried instant yeast
or 15 g fresh yeast, crumbled - ½ tsp baking powder
- 2 Tbsp water
- vegetable oil, for frying
- Nutrition
- per 8 portions
- Calories
- 4104.8 kJ / 981.1 kcal
- Protein
- 19.2 g
- Carbohydrates
- 215.8 g
- Fat
- 3 g
- Saturated Fat
- 1.2 g
- Fibre
- 4.5 g
- Sodium
- 2170.3 mg
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