Honeycomb Cookies
There are many different recipes for honeycomb cookies. If only use rice flour, the cookies will be harder. So we added some corn starch, which can give the cookies a crispy texture.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 70 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 g Rice Flour
- 60 g Corn Starch
- 2 Eggs
- 100 g Caster Sugar
- 200 ml Coconut Milk
- A Pinch of Salt
- Proper Amount of White Sesame
- Proper Amount of Cooking Oil
Instructions
- 1
Prepare a larger container and crack in two eggs.
- 2
Add caster sugar, salt, and coconut milk and mix well.
- 3
Add the rice flour and corn starch, and stir until evenly mixed.
- 4
Strain the batter, cover, and let it rest for 20 minutes.
- 5
Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.
- 6
Add white sesame seeds to the batter and mix well.
- 7
After the mould is hot, pick it up and shake off most of the oil.
- 8
Use the kitchen paper to absorb off the excess oil.
- 9
Put the mould into the batter and dip it to 9/10 of the mould.
- 10
Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.
- 11
Fry until it is lightly colored and then you can turn it over. Fry until golden brown.
- 12
Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.
- 13
It can be kept in a sealed container for 2 to 3 weeks.