Recipe Ingredient
- 1 grated coconut; add 375ml water, mix, then squeeze for coconut milk
- 100g castor sugar
- 1 egg, beaten lightly
- Oil for deep frying
- Sift:
- 125g rice flour
- 125g plain flour
Instructions
- You will need a kuih rose brass mould.
- Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved. Add in the egg and whisk till well blended. Strain the mixture through a wire mesh sieve.
- Stir in sifted flours and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency is just right.
- Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.
- Return the mould to the hot oil and deep-fry the batter till it turns golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper. Store in airtight containers.
