Sunday, January 4, 2009

Golden Rose Biscuits (Kuih Ros)

I was hesitating is it too early to bake for CNY. Next thought I have was ... if i don't start now, i may end up not baking due to working late. So... why wait, JUST DO IT (sound like Nike slogan)Recipe extract from Famous Cuisine # 53
250g tapioca flour
250g rice flour
300g castor sugar
5 eggs
400ml thick coconut milk
250ml water

  1. Combine all ingredients, stir until sugar is well dissolved.
  2. 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
  3. 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.


dolphing said...

This cookies also known as
# 蜂巢酥(蜜蜂竇/蜂窩餅) - Kuih Loyang (Pang Siu Piah / Pang Siu kiok)
. I like it although it quite oily^^

Art of Eating said...

Thanks dolphing for dropping by. I had the same sentiment as you for this cookies is quite oily. I need to put a layer of oil filter paper + 2 pcs of kitchen towel to absorb the oil.