beehive cookies

These fragrant and delicious Kuih Loyang (Rosettes/Honeycomb Cookies) are a real treat. They are ultra thin, super crispy, and easy to prepare.

Kuih Loyang (Rosette/Honeycomb Cookies)

eggs

sugar ((70 grams))

coconut milk ((160 milliliters))

rice flour ((170 grams))

salt

vegetable oil (for deep frying)

Combine eggs and sugar in a large bowl. Break up the egg yolks with a whisk. Pour in coconut milk and stir to combine.

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

Strain batter into a deep bowl.

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.

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.

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.

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.

Fry to a light golden brown color. Remove and place on a strainer or a plate lined with paper towels to absorb excessive oil.

Repeat until all batter is used up.

Allow them to cool completely before storing in airtight containers.

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https://www.youtube.com/watch?v=EvsXzRcD7nw

These fragrant and delicious Kuih Loyang (Rosettes/Honeycomb Cookies) are a real treat. They are ultra thin, super crispy, and easy to prepare. FULL RECIPE ► https://www.malaysianchinesekitchen.com/kuih-loyang-rosettes-honeycomb-cookies/

Kitchen products I use in my kitchen ► https://www.amazon.com/shop/rotinrice

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Kuih Loyang (Rosettes/Honeycomb Cookies) | Malaysian Chinese Kitchen

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