Kuih Ros/Loyang/Honeycomb Cookies

http://nasilemaklover.blogspot.com/2013/02/honeycomb-cookies-kuih-roseloyang.html flavour with rose essence or vanilla while the Chinese are like to adding sesame seeds...and 1/2 tsp kapur (from the tamu)- this is the little qq of the recipe to make the kuih crunchy 260g plain flour or all-purpose flour 260g rice flour 360g caster sugar 400g coconut milk (makes from 365g grated coconut+2 cups water) 200g water 4 large eggs 1/2 tsp salt White sesame seeds Oil for deep frying Kuih rose moulds Method To prepare batter 1. Sift the flours together. 2. In a mixing bowl, combine coconut milk, eggs, sugar, water and salt. Whisk to dissolve the sugar and salt.. 3. Slowly pour wet liquid into flour mixture, add sesame seeds and mix to form a smooth runny batter. To fry 1. Heat oil in a heavy-bottomed pot on medium low heat until hot but not smoking (temp 180C). 2. Place the kuih rose moulds in the oil to preheat (2-3mins). 3. When the mould is hot (do not over-heat or the batter will not stick), remove mould and give it a shake to remove excess oil (to avoid creating bubbles in the cooked kuih rose). 4. Dip hot mould into batter to coat almost to the top of the mould ( put batter into a deep small bowl). Lift and give it a shake to remove excess batter. Also do not lift up immediately after dip into batter, let it coat for few seconds. 5. Plunge coated mould into the hot oil and cook till few seconds. Lift mould to release the kuih rose into the hot oil. 6. Continue frying until light golden brown colour, it will brown further after it is out of the oil due to the residual heat. Do not require to flip the kuih rose **. Remove and drain on paper towels. 7. Repeat until all the batter is used. Stir the batter before dipping in the hot mould. 8. Leave to cool completely before storing in airtight container http://lengskitchen.blogspot.com/2013/02/beehives-cookies.html