My 2nd attempt making Loyang Kuih Rose Honeycomb Cookie Recipe and i love this texture because it’s crispy and thin and not too sweet after several tweakings.
Since i love the taste of my kuih kapit so i just use back this recipe as basic.
- 220 gm caster sugar
- 250 gm rice flour
- 4 tsp of tapioca starch
- 4 large Nutriplus omega eggs
- Concentrated thick coconut milk from 2 coconuts (about 350 litre) (Add bit by bit don’t over liquid, if over liquid then you need to add more rice flour….
- 1 tsp of salt (After fry, if you need more salty taste, then add more 1/2 tsp – depending on your own tastebud)
*** Oil for frying, i chose Knife cooking oil
Flavouring spices (B) (dried mill blend so no need to wash)
- 1 tsp cumin (jintan putih)
- 4 cloves of garlic (4 little cloves from 1 bulb garlic) (cut into small pieces)
- 2 tbsp dried shrimp (udang kering) (no need to wash coz you need to mill it, dry is better in milling using mill blender)
- 8 dried chillies (cut into small pieces)
- 1 stalk of curry leaves (cut into small pieces)
- 4 kaffir lime leaves (cut into small pieces)
- 3 tsp of Baba’s red chili powder (more if you like it spicy!!!!)
Video on how to make honeycomb/kuih rose/kuih loyang
- Crack eggs and mix with caster sugar in a bowl, use egg whisker and beat it
- Put in rice flour, tapioca starch, eggs, coconut milk, salt – sieve all
- Add in flavouring spices (B), after that use egg whisker till mix everything together.
- Heat oil under medium fire, place your Loyang Kuih Rose Honeycomb Cookie Mold into wok let it heat about 5 mins, drip off excess oil from mould, then dip into batter (making sure batter doesn’t touch on top area of mould) (make sure no more dripping to avoid bits of batter floating on your oil thus creating a mess), then put into hot oil while holding the mould not touching the wok bottom to prevent burnt, when bubbles become lesser, lift up mould and use a long chopstick to dig into the hole turn it over making sure both sides cooks well, and remove it from hot oil before it turns into dark brown color. Put back your mould into middle of wok coz you need it hot in order for batter to stick onto mould.
Reason to use long chop sticks to dig into the hole to remove from hot oil is because when it’s hot it’s fragile like jellyfish and when it’s cool down it’ll turn crispy form.
* If you feel your batter is way too liquid, you can only add more rice flour and NOT ANY OTHER FLOUR.
Rice flour will make it crispier
All Purpose Flour will make it hard texture, bite until your teeth fall out :P. If you really wanna add in all purpose flour, 1 tbsp is enough, no more than this.
Tapioca Starch purpose hold the texture together
* Always shake off excess oil, reason too much oil your batter will melt, it won’t stick well
*Make sure your mould is HOT, so batter will stick beautifully.
*Too soon remove batter from mould in hot oil, your honey comb cookies will not form beautifully, too late remove batter your mould in hot oil, will burnt into dark brown…
ALWAYS REMEMBER> NO Water come into your hot oil or you’ll have to run out from your kitchen or use the wok cover as armor. I won’t allow anyone to wash in my kitchen when i’m dealing with lots of hot oil, if you need to wash, use bathroom but not in the kitchen, coz a slight water in contact with hot oil means trouble!.
Utensil tools you’ll need: Long chopsticks, Egg Whiskers, Strainer, Big bamboo sieve, tracing paper to blot off oil, small bowl (use this for your final batter, easier to dip), tissue towel to wipe your hands and others.
How to discard used cooking oil?
Never never pour into your kitchen sink, you’ll make a hole in your PVC pipe line. Cover hot oil and wait until it’s cool down then pour into plastic bag and throw into outside garbage bin. If you don’t want to wait for it to cool down, discard tomorrow when its’ really cool down. If you pour hot oil into plastic, it’ll melt the plastic and create a big hole and you’ll get a really messy.
How to store honey comb / kuih rose cookies?
Inside jacob tin