No products in the cart.
Return To Shop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
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Rose Cookies (Kuih Loyang) 蜂巢饼
Course: Dessert, SidesCuisine: Chinese, IndianServings
45
piecesPrep time
10
minutesCooking time
45
minutesDid 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
厨房摄影棚 Kitchen Studio For Rent
One comment on “蜂巢饼 Rose Cookies (Kuih Loyang)”
Pingback:
年菜食谱/菜单 CNY Recipe Compilation 2018 - 2022 - Nanyang Kitchen 南洋小厨