Chinese•indulgent

Kuih Loyang (Rosette/Honeycomb Cookies)

These fragrant and delicious Kuih Loyang (Rosettes/Honeycomb Cookies) are a real treat. They are ultra thin, super crispy, and easy to prepare.

Ingredients

Quantities are shown as originally provided.

1
Combine eggs and sugar in a large bowl. Break up the egg yolks with a whisk. Pour in coconut milk and stir to combine.
2
Add rice flour and salt. Mix well with the whisk until a smooth batter forms.
3
Strain batter into a deep bowl.
4
Warm up about 2 inches of vegetable oil in a small saucepan or pot over medium low heat. Stick a pair of chopsticks into the hot oil. If you see tiny bubbles appearing near the chopsticks, the oil is ready.
5
Gently lower brass Kuih Loyang mold into hot oil for 30 seconds to heat the mold. Remove from hot oil and shake off excessive oil.
6
Dip the hot mold 7/8th of the way into prepared batter. Make sure the batter does not go over the top of the mold. You will hear a sizzle. Shake off excess batter and submerge the mold back into the hot oil but do not touch the base of the pot.
7
After about 10 seconds, gently shake the mold to release the half-cooked batter. If it will not release, use a long cooking chopstick to push it down.
8
Fry to a light golden brown color. Remove and place on a strainer or a plate lined with paper towels to absorb excessive oil.
9
Repeat until all batter is used up.
10
Allow them to cool completely before storing in airtight containers.