Kuih Loyang (Rosettes/Honeycomb Cookies)

By Malaysian Chinese Kitchen · 60 min

Ingredients

Instructions

1. Put the eggs and sugar in a large bowl and beat the yolks apart with a whisk. Stir in the coconut milk.
2. Add the rice flour and salt and whisk until the batter is smooth.
3. Strain the batter into a deep bowl.
4. Heat about 2 inches of vegetable oil in a small saucepan or pot over medium-low heat. Test it by putting a chopstick in: when tiny bubbles form around it, the oil is ready.
5. Dip the brass mold into the hot oil for 30 seconds to heat it, then lift it out and shake off the excess oil.
6. Dip the hot mold into the batter so it reaches 7/8 of the way up, without going over the top. Shake off the extra batter and lower the mold back into the oil, without touching the bottom of the pot.
7. After about 10 seconds, shake the mold gently to release the batter. If it does not come off, push it down with a long chopstick.
8. Fry until light golden brown, then drain on a strainer or a paper-towel-lined plate.
9. Repeat until all the batter is used.
10. Let the kuih cool completely before storing in airtight containers.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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