All these while, I always thought that this snack belong to our Malay or Peranakan brothers or even Dayak brothers in Sarawak.. I seldom saw Chinese elders prepare this and initially, I wanted to Group them into Peranakan or Malay recipes..
Obviously I was wrong, totally wrong.. When I posted the images in Hong Kong Facebook food group and Taiwan Facebook food group, I was very shocked that they have such traditional snack too. In Hong Kong, they called it 糖环 or literally translated as sugar rings. You can refer https://www.youtube.com/watch?v=TTVN4I74vGs and you will be able to see a video of how they did it which is exactly the same as what we are doing here.
What the members of Hong Kong Food Group can relate was that it is not common nowadays, prepared by their grannies and usually during Chinese New Year period. They missed the snack and even if they can find the snack, it is expensive.
On the other hand, Taiwanese members are very interested in this preparation. It seems that there is a famous store in a temple that sell this snack by some elders and they called it lotus biscuit（莲花饼）. I googled and concluded that it is basically the same thing except the mould are slightly bigger. In addition, there is one extra step in the preparation, after the snack is dished out from the hot oil, it was place in an inverted bowl and when the snack is cooled, it resemble a lotus flower that curves up.. A great idea and I should have seen this earlier before I prepared this batch of snack. A video of how they did it is attached here: https://www.youtube.com/watch?v=t1iefazXa0U
In Malaysia, the Chinese called it 蜂巢饼 or literally translated as beehive biscuit. The Peranakan community apparently called it kuih ros or Rose biscuits probably because it looked like a flower. In Malay, it was called kuih loyang or brass moulded biscuits.. This Chinese New Year goodies can still easily be found in the market..
I have long wanted to prepare this biscuit in the last few years. What held me back is the price of the mould. I have ever enquired from a shop in Singapore, what it quoted is about S10-12 and I am unwilling to invest in an expensive tool for just a cookie. I thought this is the market price but yesterday when I am shopping in a bakery shop in Haig road, Singapore, it was only sold at about S$4.50 and I quickly grabbed one .
My kuih loyang definitely is not the most beautiful. One the reasons that I can think of is the experience of preparation. Being first time preparing this cookie, I have to learn how to dip, the heat required, how to shake off the biscuits. I am using trial and error for almost half of my batter and things started to get better after deep frying for about 15 biscuit.
Another reason that i can think of is the mould used. Though the mould look standard, when I googled, it seems that some are bigger and deeper and some are small and shallow like what I am using today. In addition, there are other shapes .. Therefore, if others’ cookies look better than yours, mould can be a prime reason.
This recipe should be a local recipe that uses local ingredients such as coconut milk. I believed that is the main difference between Taiwanese and Hong Kong recipes that uses only plain water.. As for me, regional adaptation is definitely acceptable to take into consideration availability of local ingredients.
i am very happy with the outcome. It is crispy, aromatic and definitely an addictive cookie that I will not prepare too often.. Well, I will prepare again but not too often because it involves deep frying. ha-ha
WHAT IS REQUIRED
Servings: About 40-50 cookies depend on size of the mould
Recipe adapted from : Kuih Loyang / Kuih Rose / Honeycomb Cookies |
- 200 grams or ml of thick coconut milk
- 100 grams or ml of plain water
- 100 grams of all purpose flour
- 100 grams of rice flour
- 1 large egg
- 80 grams of castor sugar
- Pinches of salt
- Kuih Ros / Kuih loyang mould
- Adequate oil for deep frying
STEPS OF PREPARATION
- Sift the flours into a mixing bowl. Crack the eggs, gradually add the coconut milk and plain water, use a whisk to whisk until it forms a watery batter. Use a sift to sift the batter to the bowl. Set aside.
- Heat up a pot of oil on medium to high heat. Pre-heat the brass mould in the hot oil for 1-2 minutes. Dip the brass mould onto the batter. Ensure that it does not touch the top part of the mould but the sides and bottom of the mould. Quickly transfer the mould coated with batter to the hot oil, hold for 30 seconds and shake of the cookies. Deep fry the cookies until golden brown. Drain with inverted position to let the oil flows out. Once completely cooled, store in an air tight container.
i am unsure the origin of this cookies. It definitely belong to most races in the Asian regions but I do believed that it is also a Chinese traditional cookies as evidenced by its existence in Taiwan and Hong Kong. Lastly, I would like to take this opportunity to wish all my readers a Happy New Year and may you and your families be blessed with what you are aiming for. It is time to get ready Chinese New Year preparation and more Chinese New Year cookies recipes will be coming up soon.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 3,599,844 hits