Crispy Honeycomb - Kuih Rose 酥脆糖環

A very popular chinese new year cookies in southeast asia, it is also known as kuih rose, kuih loyang, kuih goyang or crispy honeycomb. It is very easy to prepare and all you just very need it the mould! Finally I can make it--- as I get the mould from my beloved sister during summer vacation in mlaysia. I gave a bit to my friends and all of them are just crazy for it----- asking for making more. It is true---- once you eat and you want it more!!!!!!!!!

Source: A cookbook from Yasa Boga, Jo's Deli And Bakery, Lily Wai Sek Hong

INGREDIENTS:

200ml concentrated coconut milk
1 egg
85g castor sugar
50ml water
Pinch of salt
120g all-purpose flour, sifted
50g rice flour, sifted
Oil for deep frying

METHOD:

1. Prepare at least two moulds.
2. Combine all, leave aside for at least for 1 hour.
3. Heat oil in a wok/deep fryer. Preheat moulds in the hot oil. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.
5. Place coated mould in hot oil. Shake to release honeycomb from moulds. If needed, use chopsticks to help releasing. Fry until golden brown.
6. Leave to cool completely before store in air-tight container.



NOTE:
1. The moulds have to be hot enough for batter to cling on them. That was why I suggested to use two moulds alternately. You can use one while the other is being heated up in hot oil.