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Recipe of the Day

‘Awamee - Syrup Balls

posted on: Jan 19, 2017

‘Awamee - Syrup Balls

Makes about 3 dozen pieces


  • 2 cups flour
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 1/4 oz package yeast, dissolved in 1/4 cup of warm water
  • 2 cups warm water
  • 1 1/2 cups maple or similar syrup, mixed with 1/2 cup water
  • 2 cups cooking oil


Combine flour, cornstarch and salt in a mixing bowl, then pour in yeast and mix well. Add water then stir until mixture resembles texture of pancake batter, adding more water if necessary. Cover; then set aside for 1 hour.

In the meantime, prepare syrup, then set aside, but keep slightly warm.

Heat oil in a saucepan, then drop 1 tablespoon of batter into hot oil, deep-frying a few at a time. Cook over medium heat until ‘awamee turns golden brown, then remove with a slotted spoon and place on paper towels­ to drain for a few seconds. Dip ‘awamee balls into syrup, then remove with a slotted spoon and arrange on a serving platter. Continue until all the batter is used. Eat freshly made. If not immediately eaten the balls will lose their crispiness and some of the taste.