材料：无盐黄油160g、细砂糖182g、本鸡蛋160g（小型的约4个）、朗姆酒15ml、淡奶油25g、蜂蜜10ml、低粉192g、无铝泡打粉3g、融化的黑巧克力适量

做法：
1、黄油加热至融化；
2、加糖搅拌至糖融化；
3、分5次加入蛋液，每次都要搅拌均匀；
4、加入朗姆酒，拌匀；
5、加入蜂蜜，拌匀；
6、加入淡奶油，拌匀；
7、筛入低粉、泡打粉；
8、沿不规则方向切拌成均匀的糊状；
9、将面糊装入裱花袋；
10、挤入模具中约八九分满；
11、放入预热180度的烤箱，烤制25~30分钟；
12、出炉，晾凉后用融化的黑巧克力装饰，即可。

备注：
1、黄油、鸡蛋、淡奶油等需要提前从冰箱里取出晾至室温；
2、这次偷了个懒，没有打发黄油，而是直接把黄油加热至融化，这样作出的蛋糕组织稍紧密；
3、朗姆酒起到提香的作用，没有也可不加，但香味会稍受影响。

Ingredients
400 ml coconut milk
200 gram all-purpose flour
200 gram rice flour
2 large eggs
170 gram sugar
200ml water
1/2 tsp salt
Oil for deep frying (I used vegetable oil)

Method
1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl
  and mix until well combined and all sugar are dissolved.

2. Sift and all all-purpose flour and rice flour into the mixture.
  Whisk until well combined with no lumps. If is too thick,
  add one tablespoon of water at a time until the mixture resembling of
  a pancake batter.

3. Heat up oil in a wok/saucepan on medium heat.
 Tips: dip a wooden chopstick into the hot oil,
 if the chopstick is bubbling up, it is ready.

4. Preheat brass moulds in the hot oil, about 2-3 minutes.
  The moulds have to be hot enough for batter to cling on them)

5. CAUTIOUS: Dip hot mould into batter for 10 seconds. Make sure batter coats
  only the bottom and sides of mould, never over the top.

6. Slowly lift it up and dip mould back in hot oil. Shake to release from
  mould and fry until golden brown on both sides.

7. Take it out from hot oil, and let it cool over paper towel to
  soak up all the oil.

8. Repeat until all batter is used up. Store in air-tight containers.

Nutrition Information: