Kuih Loyang

This recipe which I am going to share  is popularly known as Kuih Loyang, Kuih Rose or Honeycomb Cookies. During my childhood days, we only get to eat this kuih or cookies during Chinese New Year.  Today, it is being widely sold, thus we are able to buy as and when we feel like eating, but then again, those sold in the market are normally not as tasty as those home-made.  The mixing of the ingredients is easy, but when comes to deep-frying them it really takes time, as for my case it takes me one and a half hours to deep-fry the whole lot and it has to be done one at a time.  I also purposely pick a rainy day to make this as the weather is cooling and I need not have to sweat that much, having to stand in front of the hot oil.  I am really happy with the outcome and would like to share with all my readers and friends....

Ingredients: 
60g Glutinuous rice flour (sifted)
60g rice flour (sifted)
45g cornflour (sifted)
60g granulated sugar
150ml thick coconut milk
2 eggs
Enough cooking oil for deep-frying

Methods:

1. Put all the sifted flours into a deep bowl and stir to mix.
2. In another bowl crack in the eggs, add sugar and hand-whisk till sugar dissolve.
3. Add the coconut milk into the egg mixture and stir slightly.
4. Slowly pour the mixture of (3) into the flour, stir until all the ingredients are well combined and sift the mixture to obtain a smooth batter.
5. In a deep wok heat enough oil and when oil reach medium heat, turn the heat down to low.
6. To deep-fry, ready a Loyang/Rose/Honeycomb mold. Preheat mold by dipping into the heated oil, lift up and shake off excess oil and slowly dip into the batter, do not let the batter cover over the top of the mold, lift up, let the excess batter drip off and put into the heated oil.  I use a bamboo skewer to lightly poke at the sides to let the biscuits come out, and continue to fry until lightly brown.  Do not fry until golden brown as the biscuits will continue to brown after being taken out of the oil. 
7. Drain on kitchen paper to remove excess oil.
8. When they are completely cool store in an airtight container.
9. Time to start MUNCHING!

This recipe is adapted from XuanHom's Mom Kitchen diary.