Sunday, June 20, 2010

kueh loyang/ros

500gm rice flour
200gm icing sugar
4 tbsps corn flour
4 eggs
2 cups of coconut milk
Oil for frying

Combine sugar and coconut milk. Mixed till the sugar dissolved. Add in the eggs and whisk till well blended.
Stir in the flour and mixed to form a smooth batter. If the batter is a bit thick add some water to get the correct consistency.
Heat the brass mould in hot oil. Once it is hot, dip the mould into the batter and make sure not to cover the whole mould.
Bring the mould back to the hot wok of oil and deep fry till golden brown. Shake the mould a little to remove the biscuits from the mould.
Once it turned golden brown and crispy, remove from oil and drain off the oil on absorbent paper. Store in air-tight container once it is cooled.

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