- Combine all ingredients, stir until sugar is well dissolved.
- Heat up oil in wok for deep frying, put moulds in the hot oil and heat it for about 5 mins. Dip mould into batter mixture carefully until 90% full, deep-fry over medium heat until the biscuits left from the mould
- Continue deep frying until golden brown and crispy, remove from the hot oil, drain on kitchen paper.
note : The thickness of the rose biscuits is depending on the quantity of the water or coconut milk. If mixture is slight watery, it turn thin, but if is thicker, it'll be slight harder and crispy.
I spoil a couple of biscuits before getting the temperature & the momentum right.