January 18, 2012

Kueh Rose a.k.a Honeycomb Cookies

 I grew up calling these pretty snack Kuih Rose. The name came after the rosette brass mould used in making this cookie. Some people called them Kuih loyang. I still called them Kuih Rose even if they come in star-shaped.. :P 

It's five more days till the Chinese New Year, and shops are selling these cookies since Christmas. We bought Kuih Kapit/Love letter cookies last week and the whole container was gone literally minutes after that. You see, both cookies are Husband and Adam's favorite snack. It's crunchy and full with coconut cream aroma. No wonder they can easily eat the whole container in one go. Alas, I'm not a big fan of these cookies as those duos. Deep fried food are not my thing :P
Instead of buying another container of Kuih Kapit/Kuih Rose, I decided to make them. I just re-fill the container with my homemade Kuih Rose. In fact, I had to use another container to fill up the cookies. Great.. The quantity is double compared to shop-bought's. Now, both Adam and Husband can enjoy munching it forever.:D 

BTW, what do you guys call these kuih?

Kuih Rose/Honeycomb Cookies
(Adapted from A Table For Two- TQ Bill!)

400 ml coconut milk 
200 gram all-purpose flour 
200 gram rice flour 
2 large eggs 
170 gram sugar 
200ml water 
1/2 tsp salt 
Oil for deep frying (I used vegetable oil) 

1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix until well combined and all sugar are dissolved. 

2. Sift and all all-purpose flour and rice flour into the mixture. Whisk until well combined with no lumps. If is too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter. 

3. Heat up oil in a wok/saucepan on medium heat. 
Tips: dip a wooden chopstick into the hot oil, if the chopstick is bubbling up, it is ready. 

4. Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 

5. CAUTIOUS: Dip hot mould into batter for 10 seconds. 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. Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 

8. Repeat until all batter is used up. Store in air-tight containers.


  1. I called it Kuih Goyang coz my mum said time nk release the batter from the mould we have to goyang² tangan. hahahaha funny but I love this kuih. tp byk kali beli msti dapat yang dh nk tengik. benci. this raya nk buat lah coz mcm snang je. :)

  2. Anggerik,

    Hahaha .. Thanks for sharing the name. Mmg senang nk buat.. Tp klau ade helper lg bagus.. Cepat sket abis.. N save gas hehe.. Sorang goyang, sorang lg angkat ;)

  3. RC,
    I call it kuih loyang, as you mentioned. Tu kuih favorite time kecik dulu, Tok saya selalu buat :).

    "..munching it forever.."? Uiks! Sounds like a doraemon jar to me, since it will never run out :D

  4. Patin,

    What's the meaning of loyang eh? Bekas eh?

    I wish I hv a doraemon jar.. Senang hidup hihi

  5. I've learned the recipe thanx to you sis... now thinking, bila nak pegi cari acuan 'rose' nya....

    Enjoy the long weekend dear!

  6. MamaTim,

    I currently have 3 moulds. Jum batter? Hehe

  7. What a delightful looking sweet that I know nothing about. The mould are adorable. I'm gathering this is for Chinese New Year.

  8. In Spain is a very old and typical dessert of the celebrations of holy week. Is called 'pan flowers':
    3 eggs, 175 gr. flour, 150 gr. milk, 1 pinch of salt, 1 tablespoon anis (licor).
    Liquid honey or sugar and cinnamon to sprikle the flowers

  9. very nice food blog. i was looking for a kuih rose recipe and yours look really nice... will try besok bila dah pergi kedai untuk beli minyak untuk pakai for deep fry. btw i hope you don't feel offended but you look like someone i know. check out www.sgbakegirl.wordpress.com profile pic.... ader similarity ke tak ?

  10. Where can you buy the mount to make these cookies. Would you please let me know because I really want to try it out Thanks .