rosettes

Deep-fried cookies?  These light, crispy cookies are fried to golden perfection using a special rosette iron.

Rosettes

sugar

salt

eggs

vegetable oil

water

Gold Medal™ all-purpose flour

Vegetable oil

Powdered sugar,

chocolate chips

butter

corn syrup

In deep  medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F. 

Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.) 

Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.

To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes. 

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)

sugar ((70 grams))

coconut milk ((160 milliliters))

rice flour ((170 grams))

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.

Thank you for the recipe. Also  left a comment on your facebook page. Always love and looking forward to seeing your posts.

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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Top 2 rosettes recipes from across the web

The most viewed rosettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosettes

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The most viewed rosettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine