I believe everyone has already started preparing for the Chinese New Year, and who doesn’t love the CNY Cookies? Today I would like to share with you a crispy honeycomb cookies (Kuih Loyang / Kuih Rose). In Malaysia, it is loved by all people. And It will definitely see in major shopping malls or wet market stalls before Chinese New Year.
There are many different recipes for honeycomb cookies. If only use rice flour, the cookies will be harder. So we added some corn starch, which can give the cookies a crispy texture. Also, the thicker the batter, the thicker the cookies will be. The taste is very subjective. You can adjust the consistency of the batter according to your taste.
Important Things to Make Honeycomb Cookies
There are a few things that need to pay attention for the deep fry process. The amount of oil poured into the wok must over the mould. Personally, I suggest using new oil for frying, so the fried cookies will be more fragrant. Moreover, it can also reduce the problem of greasy. Although, the recipe for honeycomb cookies is very simple. But need to be very patient to do this job, the quality of the final product depends on the control of oil temperature. Adjust the heat volume from time to time throughout the process to keep the oil temperature at the ideal temperature. If the oil temperature is too high, there will be many bubbles on the surface of the cookies, and it will turn black quickly. Fried cookies with too low oil temperature will be too greasy. Just like balance in your life is very important.
Sesame Seeds in Cookies
If you like the fragrance of sesame, you can add white sesame seeds to the batter before frying the honeycomb cookies. We recommend adding the batter in batches. That way, the honeycomb cookies won’t get a lot of white sesame in the first place, and then it will become less and less afterward. Also, remember to stir the batter from time to time so that it will not settle!
A Few Tips
After picking up the hot mould from the hot oil, shake off most of the oil first, and then use the kitchen towel paper to absorb the excess oil. If the mould is too oily, it will be more difficult to stick the batter. And it is good to dip the batter for 9/10 full of the mould. If the batter is over-dipped, it will not be smoothly released during the frying process. Put it in the oil for about 5 to 10 seconds, and then gently shake it a few times to release the mould smoothly. The honeycomb cookies can be turned over after it has little golden color. Remember to turn the face up, otherwise a lot of oil will be salvaged. Scoop up the fried cookies and place them on the kitchen towel paper to absorb excess oil.
After cooling it, you can put it into a sealed container, otherwise the honeycomb cookies will become leaks within 2 hours after cooling. Keep in the sealed container can be stored for 2 to 3 weeks.
About the Honeycomb Cookies
Honeycomb cookies are a food originating from South India. In Tamil Nadu, South India, it is called “Achu Murukku”. Later, the pastry spread to the Malay community. Because the mould used for frying in the batter is made of brass (Loyang), it is called “Kuih Loyang”. In the early Nyonyas, this food was brought into the Chinese society and then improved to become one of the essential foods for the Nanyang Chinese during the Lunar New Year. Chinese people associate it with a honeycomb because of the model of pastry, so they call it “honeycomb cookies. Later these cookies was also spread, into the local Indian community, it has also become one of the festive cookies of this ethnic group. In recent years, in the Malay community, because some people think its shape resembles a rose, they call it “Kuih Rose”.
If you like this recipe, kindly share it with friends and family~
Would you like to have some natural color steamed rice cakes for CNY praying? You can try our Red Yeast Huat Kueh recipe~
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- Brass Mould
- 120 g Rice Flour
- 60 g Corn Starch
- 2 Eggs
- 100 g Caster Sugar
- 200 ml Coconut Milk
- A Pinch of Salt
- Proper Amount of White Sesame
- Proper Amount of Cooking Oil
- Prepare a larger container and crack in two eggs.
- Add caster sugar, salt, and coconut milk and mix well.
- Add the rice flour and corn starch, and stir until evenly mixed.
- Strain the batter, cover, and let it rest for 20 minutes.
- Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.
- Add white sesame seeds to the batter and mix well.
- After the mould is hot, pick it up and shake off most of the oil.
- Use the kitchen paper to absorb off the excess oil.
- Put the mould into the batter and dip it to 9/10 of the mould.
- Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.
- Fry until it is lightly colored and then you can turn it over. Fry until golden brown.
- Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.
- It can be kept in a sealed container for 2 to 3 weeks.
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