For the dough:
- 1 Egg size M
- 200 ml Coconut milk, creamy (24% fat)
- 3 tbsp White sugar
- 1 tbsp Lime juice, fresh
- 1 pinch Salt
- 20 g Wheat flour, type 405
- 30 g Rice flour
- 1 pinch White pepper from the mill
- 2 tbsp Wheat flour, type 405
- 1 liter Sunflower oil
- 1 liter Pineapple syrup (see note) or diluted honey
- 1 liter Sesame seeds, white
- 1 liter Flowers and leaves
- 1 liter Toothpicks, for snacking
- Cut the fresh pineapple into bite-sized pieces. Put in a bowl and flour with two tablespoons of flour.
- Wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle parts (contain bitter substances).
- For the dough, put the ingredients from egg to salt in a mixing bowl and stir until homogeneous with a whisk. Then add the remaining ingredients. Depending on the swellability of the flour, add a little water or a little wheat flour. The consistency should be creamy and liquid. Mix the pineapple pieces into the batter. Let ripen for 15 minutes at room temperature.
- In the meantime, heat the sunflower oil to 170 degrees. Using a spoon, slide the pineapple pieces into the hot oil in portions and fry them until golden brown all over for 2 minutes. Drain on paper towels.
Garnish and Serve:
- Put the finished pineapple in a bowl. Either drizzle with pineapple syrup or have it ready for dipping. Garnish and serve warm.
- For the pineapple syrup see: Balinese pineapple syrup ala Ayu In Bali, the fried pineapple pieces are preferably served with vanilla ice cream.