This is a blog post on making Kuih Loyang (Rose/ Honeycomb/ Beehive cookies). I made this for Chinese New Year last year as the UK was on lockdown. It is something to do at home. It is also not cheap to buy them in shops or online during the busy festive season. Kuih Loyang like Kuih Kapit has Dutch origins, it is celebrated and similar in a few countries. It is almost the same as the Indian cookie called Achappam.
It is gluten-free as it is made from rice flour but not vegan due to its egg content. Kuih Loyang not quite a cookie as it is actually a batter deep-fried. Therefore it is high in calories so eat slow and easy.
The rosette mold is the signature of this cookie. It is not easy to get hold of the mold. I got mine online from Baking Frenzy. An online baking supply that is based in Penang, Malaysia. They do give good and reliable service. There are other places where one can buy the mold like on eBay. It also uses coconut milk. In which in the UK I use tinned ones.
Tips and tricks
Making Kuih Loyang is not difficult but it takes and long time. To get it right the oil and batter must be right otherwise it would not work. The first time I made was fine then come a second time the batter (I think there was something wrong with the weighing scale) was a disaster. But I manage to save the batter before it goes to the bin. The texture of the batter depends on the type of rice flour is used. It can affect the consistency of the batter. The batter has to be not too thick or thin. As it has to coat the mold. The right temperature of the cooking oil is important as either too hot the cookie cook too quick to cool it the batter will not adhere to the mold.
Last of all don’t fret if it doesn’t look nice the first time around. Trust me I have my cooking disasters too. Having said that it can be a great success the first time around. Thank you for reading and dropping by. Do have a look at my other Chinese New Year recipes like pineapple tart and Homemade Yee Sang.
Recipe Kuih Loyang
- 2 medium egg (about 55-60 gr)
- 50 gr sugar
- 150 mls coconut milk
- ¼ tsp salt
- 100 gr rice flour
- Cooking oil for deep-frying
- Kuih Loyang mould
Mix all the ingredients together except for cooking oil for deep frying. Mix well.
Then heat up the cooking oil and start frying the batter using Kuih Loyang mould.
- 1 Kuih Loyang mould
- 1 pot for deep-frying
- 2 medium eggs
- 50 grams sugar
- 150 mls coconut milk
- 100 grams rice flour
- 1/4 tsp salt
- 400 mls oil for deep frying
- Prepare the batter. Mix all the ingredients together except cooking oil for deep frying. Mix well.Then deep in the batter using Kuih Loyang mould dip in batter.
Tips and hints
- Heat up the oil to prawn cracker frying temperature. Then dip the mould into the hot oil before dipping into the batter. don't dip right to the top. Leave some space so that the kuih loosens easily but itself. The batter has to be in the right consistency too thick it wouldn't cook nicely and not too thin.