Honeycomb Cookies (Kuih Rose)

Chinese New Year is here of course we need some new year cookies to go with it. And also can show to my monsters what is the traditional Chinese New Year in my hometown. My aunt left me this beehive mould when she back to K.L. Then I'm give a try...is my first time to make new year cookies. 

Adapted from: A Table For Two

Make 40 to 50 pcs

400 ml coconut milk

200 gm all-purpose flour

200 gm rice flour

2 large eggs

170 gm sugar(I'm cut to 150 gm)

200 ml water

1/2 teaspoon salt

Oil for deep frying

Method:

1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix well combined until all sugar are dissolved.
2. Sift all the flour into the mixture. Whisk until well combined with no lumps.(you can sieve if still have lumps) If too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter.
3. Heat up oil in a wok/saucepan on medium heat. Dip a wooden chopstick into the hot oil, if have bubbling up then is ready.
4. Preheat the mould in to the hot oil, about 2 to 3 minutes.( The mould have to be hot enough for batter to cling on)
5. Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides NOT over the top.
6. Slowly lift it up and dip mould back to hot oil. Shake to release from mould and fry until golden brown on both sides.
7. Take it out from hot oil, let cool over paper towel to soak up all the oil. Store in air-tight containers.

Notes:

Deep fry on medium heat, not high heat it will burn easily.