/ Sunday, February 1, 2009 / 7 Comments / Appetizers and Snacks , Chinese , CNY , Malaysian
This is the first time I make Rose Biscuits. I'm using the Scandinavian Rosette mold instead of the regular Rose biscuit mold. I guess they all work the same way but with different recipes. This biscuit are popular during the Chinese New Year in Malaysia and Singapore.
400 ml tin Coconut Milk
150 g All Purpose Flour
100 g Rice Flour
100 g Sugar
1/2 tsp Sea Salt
Oil for deep-frying
Combine the eggs and sugar. Stir until the sugar is dissolves. Then add in the coconut milk, all purpose flour, rice flour and salt.
Mix the batter until they are smooth. Set aside for 1/2 an hour.
Heat the oil in moderate heat. Dip the mold in the oil and remove excess oil. Then dip the mold into the batter and into the oil. Move the mold about until the biscuit separated from the mold. Fry the biscuit until golden brown and drain on paper towel.
When the biscuits are cool, store them in airtight cookie jar.