Ingredients for approximately 30-33 pcs:
120gm Rice Flour
30gm Corn Flour
2 Large Size Eggs
90gm Castor Sugar
¼ tsp Salt
130ml Thick Coconut Milk
Preparation:
Batter:
• Combine eggs, sugar, coconut milk & salt into a mixing bowl.
• Whisk & stir till well mix.
• Pour in flour & cornflour into the combined mixture & whisk again thoroughly till get a smooth batter & clear from lumps.
• Rest it for ½ hour -1 hour, can be kept overnight in the fridge for better texture (remove from fridge, leave to room temperature before using).
Deep Frying the Rose Cookie:
• Heat oil in wok, place the mould in the oil, remove it once heated up & shake off excess oil & dap on serviette paper to get rid of excess oil. Once heated up, use low heat/fire.
• Stir the batter before each dipping with the hot mould to get even consistency of the batter.
• When dipping the mould into the batter, should not exceed the top edge.
• When frying the cookie, do not let the mould touch the base of the wok.
• After 15-20 secs, gently shake to mould & lift it to release the kuih Rose into the wok (if the cookie is sticking to the mould, use a chopstick & gently push to release it), place the mould inside the wok. Overturn it as soon as it’s slightly crispy.
• After around 2 mins of frying, it will turn to light golden brown color, remove the Rose cookie from the wok & place it on wire rack with serviette paper.
• Repeat procedure until batter is use up.