Although Hari Raya or Chinese New Year is still far from now, I just can’t wait to share this with those who love eating Kuih Rose (also known as Kuih Goyang or Kuih Loyang). This is a special cookie recipe that I just learned from my mother-in-law. Kuih Rose is very popular during festive seasons in Malaysia. It’s my favorite snack too. Many Malaysians buy or make Kuih Rose themselves, and then give away as festive food gifts to relatives and friends. As far as I know, coconut milk forms one of the main ingredients for Kuih Rose. Have you ever tried ones that without coconut milks? I won’t say its more healthier to eat (as it’s still a deep fried cookie), but I recommend it because this recipe is less oily, definitely more tastier and crispier… Wow… don’t you believe me? Just try it out, ok!

Ingredients:

1. 15 eggs
2. 400g sugar
3. 500g rice flour
4. 200g corn flour
5. 250 ml water
6. 1/4 tea spoon “kapur”, dissolves it in small amount of water (note: kapur can be easily purchased in Indian’s sundry shop.)
7. 200g white or black sesame seeds
8. Enough oil for deep frying

Method:

1. Prepare 2 - 3 Kuih Rose brass mould.
2. Put eggs into a mixing bowl.
3. Use hand-held wire whisk to beat the eggs lightly.
4. Add in sugar slowly and stir till sugar dissolves and mix well.
5. Slowly pour in corn flour and then rice flour, continue stirring till smooth and well-combined. Strain.
6. Add water, stir and mix well.
7. Add in “kapur” water and stir till forms a smooth batter.
8. Heat oil in a wok / deep fryer.
9. Preheat moulds in hot oil.
10. Scoop a small portion of the batter up into a smaller bowl. Add in some sesame seeds and mix well.
11. When the mould is hot enough, remove it from hot oil and dip it into the batter. Make sure only the sides and bottom of the mould is coated with batter.
12. Dip mould into hot oil. Shake a little to release the batter from the mould.
13. Deep frying until Kuih Rose turns golden brown and crispy.
14. Remove Kuih Rose from hot oil. Drain and leave to cool on absorbent kitchen paper.
15. Store in air-tight containers.