Step 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.

Step 2

Add rice flour and salt. Mix well with the whisk until a smooth batter forms.

Step 3

Strain batter into a deep bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

Repeat until all batter is used up.

Step 10

Allow them to cool completely before storing in airtight containers.