These moreish, chewy snacks are known as kuih bom or kuih bidaran. These beauties sometimes explode while frying, hence the name! To avoid your kuih bom exploding while cooking, use very low heat. There are many variations of this snack — some recipes use only glutinous rice flour, some use a mixture of glutinous rice flour and sweet potatoes, and some use a mixture of rice flour and plain flour. Despite the differences, the aim is always to achieve a dough that will yield a crisp, chewy texture when deep-fried. Enjoy with a cup of black coffee.