Rosette Cookies (Kuih Loyang, Honeycomb Cookies) Recipe
The ingredients used for this recipe are simple but frying them piece by piece to perfection is time-consuming and requires a lot of patience.
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Equipment
- 1 rosette cookies mould
Ingredients
- 200 g rice flour
- 100 g egg about 2 eggs
- 100 g fine granulated sugar
- 150 g coconut milk
- 100 g water
- ½ tsp salt
Instructions
- Whisk 100 g egg, 100 g fine granulated sugar, 150 g coconut milk, 100g water and ½ tsp salt. Sift in rice flour, whisk batter thoroughly until smooth with no visible lumps, rest for 15 minutes.
- Add in enough oil for frying, place honeycomb cookie mould in, heat oil to 140°C-150°C(280°F-300°F).
- Shake the mould gently to remove excess oil. Dip hot brass mould into batter, make sure batter do not exceed the top of the mould. Stir the batter before dipping in the mould. Use a paper towel to absorb excess oil from the mould before each dipping. Make sure the batter does not go over the top of mould when dipping.
- Submerge mould into hot cooking oil, do not touch the base of the pan. Move the mould up after 10-15 seconds, the half-done cookie should slide down into the oil. You may use a chopstick or skewer to push it down if the cookie stick to the mould. Repeat steps until all batter is used up.
- Fry to light golden brown, place on paper towel to absorb excess cooking oil. Use paper towel to absorb excess oil. Cool completely and store in airtight container.
Video
Notes
This recipe yields 48 pieces of cookies. (40-50 pieces depending on thickness)
The nutritional value for reference is for 1 piece of cookie.
Nutrition (per serving)
Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 8mgSodium: 28mgPotassium: 13mgFiber: 0.1gSugar: 2gVitamin A: 11IUVitamin C: 0.03mgCalcium: 2mgIron: 0.2mg
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