Phew! i spent the whole afternoon to use these three kuih loyang moulds to make my 1st kuih loyang..or kuih ros, and recently i found another name called kuih goyang. Whatever how you like to call it, this honeycomb cookies is Malaysians all races favourite snack and we especailly like to serve it in all major festive celebrations. This traditional cookies has a sweet taste and scent coming from the use of rich coconut milk. Our member Malay like to flavour with rose essence or vanilla while the Chinese are like to adding sesame seeds...
The round money shape or rose shape mould was given by my SIL who staying in Kuantan. I was so happy found another two special moulds, one is butterfly shape and another one is star shape..their very old stocks indeed, hard to find these patterns nowadays...
I modified this kuih Loyang recipe from a Pai Tee recipe given by my SIL the other day..we all loves this ranguh (crispy) and full of coconut aroma cookies !!
All my tips on how to get a nice honecomb cookies could be found in below recipe. My daughter helped me doing this and she also found a tip, i denote ** in the recipe for her tip..check it out !!
Honeycomb Cookies (Kuih Rose/Loyang) 蜂窝饼
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 5 medium CNY canisters
260g plain flour or all-purpose flour260g rice flour
360g caster sugar
400g coconut milk (makes from 365g grated coconut+2 cups water)
200g water
4 large eggs
1/2 tsp salt
White sesame seeds
Oil for deep frying
Kuih rose moulds
Method
To prepare batter
1. Sift the flours together.
2. In a mixing bowl, combine coconut milk, eggs, sugar, water and salt. Whisk to dissolve the sugar and salt..
3. Slowly pour wet liquid into flour mixture, add sesame seeds and mix to form a smooth runny batter.
To fry
1. Heat oil in a heavy-bottomed pot on medium low heat until hot but not smoking (temp 180C).
2. Place the kuih rose moulds in the oil to preheat (2-3mins).
3. When the mould is hot (do not over-heat or the batter will not stick), remove mould and give it a shake to remove excess oil (to avoid creating bubbles in the cooked kuih rose).
4. Dip hot mould into batter to coat almost to the top of the mould ( put batter into a deep small bowl). Lift and give it a shake to remove excess batter. Also do not lift up immediately after dip into batter, let it coat for few seconds.
5. Plunge coated mould into the hot oil and cook till few seconds. Lift mould to release the kuih rose into the hot oil.
6. Continue frying until light golden brown colour, it will brown further after it is out of the oil due to the residual heat. Do not require to flip the kuih rose **. Remove and drain on paper towels.
7. Repeat until all the batter is used. Stir the batter before dipping in the hot mould.
8. Leave to cool completely before storing in airtight containers.
I just bought two small pots of Hyacinthus (风信子，洋水仙) from IKEA , simply beautiful and freshly fragrance !
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
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