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!)

Ingredients 

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) 

Method 

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.