Honeycomb Cookies (Kuih Rose/Loyang) new recipe~ 蜂窝饼 ~~欢喜过马年

Last year I tasted my sister-in-law's honeycomb cookies and I was impressed with her cookies that tasted so crunchy and light. I made my first honeycomb cookies last year, even it was crunchy but towards hard but not light.

 

When I called to my SIL to find out her recipe, she told me that one soup bowl flour, one soup spoon rice flour and one soup bowl coconut milk, no exact recipe, hahahaha..From her recipe, I found out that she use more plain flour than my earlier recipe..and with a bit of rice flour, that's why this cookie tasted light than hard (more rice flour used).

This time, lacking of assistant, I can't play with my mini kuih rose moulds like butterfly and star shape anymore, chosen to use medium size mould instead, hahaha!

In coming CNY, I will use back this recipe definitely !! They are so crunchy, light and full of coconut aroma..

 

 

Honeycomb Cookies (Kuih Rose/Loyang) 蜂窝饼

260g plain flour or all-purpose flour

2tbsp rice flour (~13g) -updated on 16 Feb 2015 - should be 25g

180g caster sugar

600ml thin coconut milk ( from 1 grated old coconut + 600ml water)

2 eggs (large A size)

1/4 tsp fine salt

White sesame seeds, optional

Oil for deep frying

kuih rose moulds 

To prepare batter

1. Sift the flours together.

2. In a mixing bowl, whisk eggs till light, add in coconut milk and salt. Stir to dissolve sugar and salt..

3. Slowly pour wet liquid into flour mixture, mix to form a smooth runny batter. 

To fry

1. Heat oil in a heavy-bottomed pot on medium low heat until hot but not smoking (temp 180C).

2. Place the kuih rose moulds in the oil to preheat (2-3mins).

3. When the mould is hot (do not over-heat or the batter will not stick), remove mould and give it a shake to remove excess oil (to avoid creating bubbles in the cooked kuih rose).

4. Scoop batter in a deep small bowl, add sesame seeds if you using, dip hot mould into batter to coat almost to the top of the mould. Lift and give it a shake to remove excess batter. Also do not lift up immediately after dip into batter, let it coat for few seconds.

5. Plunge coated mould into the hot oil and cook till few seconds. Lift mould to release the kuih rose into the hot oil.

6. Continue frying until light golden brown colour, it will brown further after it is out of the oil due to the residual heat. Remove and drain on paper towels.

7. Repeat until all the batter is used. Stir the batter before dipping in the hot mould.

8. Leave to cool completely before storing in airtight containers.

Recipe by Sonia aka Nasi Lemak Lover, inspired by sister-in-law (2^nd sister)