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The reason you spoon over the hot oil over the jelabi is so that your jelabi will be hollow and this way it will get filled with the honey syrup.
It is very important that you do not over fill the pan with oil – use only about 1″ (25mm) or your can’t control the steadiness of the shape.
You can make sugar syrup but its best with honey with a little water just to soften it.
You can also make this with plain flour.