1-1/2 cup of Rice flour 1⁄2 cup of Plain flour

A pinch of salt Vanilla extract Coconut oil

• In a separate bowl, sift together rice flour and plain flour. Add a pinch of salt and a few drops of vanilla extract.

• Pour 2/3 of the honey sifted flour mixture, stirring constantly to avoid lumps.

• Add the honey and continue mixing until the batter is smooth. If the batter is too thick, gradually add water until it reaches a smooth consistency.

• Cover the bowl with a clean cloth and leave the batter to rest for around 10 minutes.

• After 10 minutes, check the batter. If it has thickened too much, gradually add a little more water and mix until it reaches a smooth consistency.

• Heat some coconut oil in a deep pan over medium heat.

• Once the oil is hot, use a spoon to pour a small amount of batter into the oil.

• Immediately swirl the oil towards the kawum using a spoon to create a round shape.

• When the underside of the kawum turns golden brown, use a thin stick to make a small hole in the middle of the upper side of the kawum.

• Flip the kawum over and let it cook until the other side turns golden brown as well.

• Use a spoon to remove the kawum from the oil and let it drain on a paper towel.

• Repeat the process until all the batter has been used.

• Serve the kawum while they are still warm and crispy.

Note: You can adjust the amount of water in the batter to achieve the desired consistency. The consistency of the batter can affect the texture of the kawum.