Wednesday, January 29, 2014
To all my readers, I would like to wish you all a Happy Chinese New Year! Kung Hei Fatt Choy! I hope you have a most joyful and prosperous New Year.
Anyway, I have a new and improve honeycomb or rose cookie recipe to share with you today. This is a popular cookie serve during the festive season. Do try it when you have the time.
100 to 120 grams Sugar
3 Large Eggs
400ml Tin/Can Coconut Milk
150 Grams Rice Flour
120 grams All-Purpose Flour
1/2 tsp Sea Salt
Combine sugar and eggs in a mixing bowl. Whisk until the sugar dissolves. Then add in coconut milk, rice flour, all-purpose flour, and sea salt. Mix the batter until smooth and strain into a smaller bowl. let the batter rest for 30 minutes.
To fry: Place approximately 2 1/2 -inches of oil in a saucepan over moderate heat. Immerse the mold in the hot oil and shake off excess oil, and dip the mold into the batter, then into the oil again. Jiggle the mold lightly until the biscuit separated from the mold. Fry the biscuit until golden brown, remove and drain on paper towel.
Makes 44 cookies