蜂巢饼 Rose Cookies (Kuih Loyang)

婉娟的蜜蜂窝食谱是没用上面粉的，所以饼的口感是酥脆不硬脆。炸蜜蜂窝时只要注意一些小细节例如模入油锅先预热才沾面糊，面糊炸至定型才脱模等等，做饼新手也能一次就成功。 来来来，大家看视频上课咯！                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            

分量：9-10人份（~45片蜂巢)
准备时间：10分钟
煮时：45分钟

材料A：
120克 白砂糖
100克 糯米粉
100克 玉米粉
100克 粘米粉
5粒 鸡蛋
250毫升 椰浆
2汤匙 黑芝麻
2汤匙 白芝麻

材料B： 
适量 炸油

煮法：
1. 把材料A加入个大盆，搅拌均匀待用
2. 文火煮滚一锅油，放入模预热，模沥油出锅
3. 把模沾上面糊 （不超过模，不然脱模不了）
4. 模入油锅把面糊炸至定型
5. 摆动模具至蜂巢饼脱模
6. 把蜂巢饼炸至金黄色，沥油出锅
7. 重复以上步骤直至把面糊炸完
8. 蜂巢饼待凉后，收入密封的罐子里，完成

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Rose Cookies (Kuih Loyang) 蜂巢饼

Recipe by Wan Kian 婉娟Course: Dessert, SidesCuisine: Chinese, Indian

Servings

45

pieces

Prep time

10

minutes

Cooking time

45

minutes

Did you know that rose cookies a.k.a. honeycomb cookies or kuih loyang, is originated from India but it is a true “1Malaysia” cookie that is served during Deepavali, Chinese New Year, Hari Raya and even Christmas?

Ingredients

• Ingredients A:

• 120 g caster sugar

• 100 g glutinous rice flour

• 100 g corn flour

• 100 g rice flour

• 5 pc egg

• 250 ml coconut milk

• 2 tbsp black sesame

• 2 tbsp white sesame

• Ingredients B:

• Adequate cooking oil (for frying)

Instructions

• Mix all the Ingredients A (batter) in a mixing bowl
• Add cooking oil into the wok and heat it with medium heat, pre-heat the mould by placing it into the wok, retrieve the mould & drain the excess oil
• Dip the mould in the batter (do not cover the whole mould, otherwise it will not be easy for the cookies to demould)
• Fry the batter with mould intact first until the shape of the cookie is formed
• Shake the mould to demould the cookies
• Continue frying until it turns golden brown, retrieve & drain the cookies
• Repeat the steps above to fry the rest of the batter
• Leave the cookies to cool & keep them in an airtight container, it is done!

Recipe Video

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