- 8-10 slices pineapple, canned or fresh
- 2-3 tablespoons rice wine or rum (optional)
- 2 tablespoon sesame seeds, toasted
- 3 tablespoons confectioner’s sugar
- 4 cups (1 L) frying oil
- 1 cup (150 g) all-purpose flour
- 1/3 cup (75 g) cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1 cup (250 ml) tepid water
- Dry pineapple slices between paper towels.
- Prepare the batter: Stir together flour, cornstarch, sugar, and baking powder in a small bowl. Mix in water slowly until smooth. Refrigerate 20 minutes.
- Heat 3 inches (7.5 cm) of oil in a skillet or wok to 360°F (185°C) or until dough dropped in comes back up.
- Coat pineapple rings with batter and slide into oil.
- Cook rings 2 minutes on each side or until browned.
- Take out with slotted spoon and drain on a paper-lined plate.
- Continue cooking rings until all are cooked. Test for heat level between each batch.
- Serve immediately, sprinkled with wine, sugar, and sesame seeds.