Recipes - Malaysian & Singaporean

Kuih Loyang / Kuih Rose (Honeycomb Cookies)


A rose by any other name would smell as sweet. This saying can be applied to Kuih Rose, also known as Kuih Loyang or Honeycomb cookies - sweet, crunchy and fragrant, these cookies are a common sight in the homes of many Malaysians and Singaporeans during various festivities.
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

250g rice flour
4 tbsp all-purpose flour
3 eggs
200g granulated sugar
400ml thick coconut milk
1/4 tsp salt
cooking oil

Tools:

Honeycomb cookies mould




Steps:
  1. Add coconut milk, eggs, sugar and salt in a mixing bowl and whip until well combined and all sugar has dissolved.
  2. Sift all-purpose flour and rice flour into the mixture. Whisk until the mixture has the consistency of pancake batter (Add a little water if too thick).
  3. Heat up oil in a wok on medium heat.
  4. Place brass moulds in the hot oil, about 2-3 mins. (The moulds have to be hot enough for batter to cling on them).
  5. Dip hot mould into batter for 10 secs. Make sure batter coats only the bottom and sides of mould, never over the top.
  6. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides.
  7. Remove from hot oil, and let it cool over paper towel.
  8. Repeat until all batter is used up. Store in air-tight containers.

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Kuih Loyang / Kuih Rose (Honeycomb Cookies)

Kuih Loyang / Kuih Rose (Honeycomb Cookies)

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A rose by any other name would smell as sweet. This saying can be applied to Kuih Rose, also known as Kuih Loyang or Honeycomb cookies - sweet, crunchy and fragrant, these cookies are a common sight in the homes of many Malaysians and Singaporeans during various festivities.

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

250g rice flour
4 tbsp all-purpose flour
3 eggs
200g granulated sugar
400ml thick coconut milk
1/4 tsp salt
cooking oil

Tools:

Honeycomb cookies mould

Instructions
  1. Add coconut milk, eggs, sugar and salt in a mixing bowl and whip until well combined and all sugar has dissolved.
  2. Sift all-purpose flour and rice flour into the mixture. Whisk until the mixture has the consistency of pancake batter (Add a little water if too thick).
  3. Heat up oil in a wok on medium heat.
  4. Place brass moulds in the hot oil, about 2-3 mins. (The moulds have to be hot enough for batter to cling on them).
  5. Dip hot mould into batter for 10 secs. Make sure batter coats only the bottom and sides of mould, never over the top.
  6. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides.
  7. Remove from hot oil, and let it cool over paper towel.
  8. Repeat until all batter is used up. Store in air-tight containers.

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