Another way to make Cambodia nom chak chol (Cambodia deep fried pan cake)

How to make Cambodia deep fried pan cake
Note : If the cake not turn out right when we fry it ,Try to allow the butter rest about 30 to 40 minutes before we fry it .
the heat try not to be high, For the nice and round shape of cake we should only use medium heat .

For another recipes it work just well with the deep fried pancakes too
1 packed = 450 g or 1 pound of rice flour
1/4 cup of all purpose flour

1/4 tsps. of active dried yeast
1/2 tsps. of salt

1 1/2 cup of regular sugar
1/4 of brown sugar for a nice color for the cakes (If you don't have any brown sugar in your kitchen ,Just replace it with the regular sugar is fine )

1 egg
2 cup of water

mix every thing together
(Try to allow the butter mixture rest 30 minutes or 40 minutes before we fry if for the best results )

My up date tips for the best shapes pan cake
1 cup of rice flour
1 cup of sweet rice flour
1 cup of sugar
2 cup of water
1egg
1/4 tsps. of yeast
1/4 tsps. of salt
The butter should be a little bit thin no to thick to make the really nice round shapes pan cakes .
For the oil for deep fry try to put a little bit more (I noted that when we use more oil the pan cake come out the better shapes )