Preparation info
  • Makes About


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Ukoy is the most popular item on our menu. Rice flour gives the added crunch to these shrimp-and-vegetable fritters. As with many fried foods, some achara goes well here.


    • ½ banana leaf, thawed if frozen


    1. Using a damp towel, wipe the banana leaf clean on both sides. Cut out 4-inch squares from the banana leaf. Set aside on a baking sheet. Brush one side lightly with oil.
    2. To make the batter, sift the rice flour, all-purpose flour, baking powder, and salt in a large bowl. In a medium bowl, beat the egg with ¾ cup water, then stir this into the dry ingredients, to