Foodie

Sunday, February 11, 2007

Kuih Rose

These crispies are so addictive and one should remove a few and then put the container away, otherwise the crispies in the whole container can be eaten at one go. It was really fun making them especially they turned out so well..

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Ingredients:
1 can of 400 ml coconut milk
2 large eggs
170 gm sugar
150ml water
1/2 tsp salt
240 gm all-purpose flour
100 gm rice flour
Oil for deep frying

Method:
Prepare at least two moulds.

Combine coconut milk, eggs, sugar, water and salt in a mixing bowl. Stir until sugar dissolves.

Sift all-purpose flour and rice flour and add in the the above. Whisk to obtain a consistent batter, sieve to prevent lumps. Pour batter into a straight sided cup.

Heat oil in a wok/deep fryer until 325F..
Preheat moulds in the hot oil. (The moulds have to be hot enough for batter to cling on them)

When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.

Place coated mould in hot oil. Shake to release from moulds. If required, use wooden chopsticks to help releasing. Fry until golden brown.
Repeat until all the batter is used up.by using two moulds alternately. Use one while the other is being heated up in the hot oil.
Preheat oven @ 250 f and bake the crispies for 10 - 12 minutes to ensure that they are well done.

Leave to cool completely on wire racks.
Store in air-tight container.

Serves

17 comments:

Anonymous said...

Hi Lily,

I would love to try out this recipe. But, where can I get the mould like yours and if there is none. Is there any other way I can fry these beauties. Thank you.

lilyng said...

anonymous

i have not really looked in the asian stores for these moulds cos mine came from malaysia.

i have no idea how it can be done without the moulds but if anyone reading this having an idea, please share

Beau Lotus said...

Ahhh Lily I love these!

And you are right about them being addictive, found them in a Thai store here and couldn't stop eating the whole packet...

When I find those moulds I'm going to try out your recipe.

Anonymous said...

hi lily, i brought the molds over fr KL. haven't had time to make them yet though. any idea how long these babies can be stored for? also, roughly how pieces does this recipe yield? you usually don't think of this when you're back home coz we'll whack 'em all in no time. but there are only 2 of us here now, there's only so much kuih ros we have.

-ling

lilyng said...

ling

i did not count as some pieces are not presentable. you know how it goes, in the beginning when the oil temp is not right.

try making one recipe and if you think it is not enough to eat, start mixing another recipe.

Tovie said...

I wonder if you could use what's called a rosette iron or rosette mold? Those are available in the US. I haven't tried your recipe to see how similar the batters would be, but the technique seems to be about the same, dip the mold in the batter and then in the hot oil...

I bought my irons a long time ago but Google gives a list of places selling them.

lilyng said...

tovie

i have seen the rosette iron online and i know you can use them. to get a thinner and more delicate result make sure that the batter is runny.

good luck

Nafeesah said...

I only just made kuih ros yesterday! though it wasn't following your recipe, finding your recipe brings back the happiness i felt yesterday whilst making it as it was the first time since i left malaysia 3 years ago that i am tasting this kuih again!

Your blog looks totally amazing by the way, i'm going to enjoy looking around! btw do you have any recipe for cendol?

lilyng said...

nafeesah

i have made cendol before and was quite satisfied with the result but i could not find the recipe. so, now have to make again to confirm that this is the recipe i like.

Anonymous said...

You can get the mould in Kerala in India as well. It is called achappam in malayalam and tamil.

Anonymous said...

Hi Lily,

I have done the kueh ros, but its crispy but a bit hard. Can I know where went wrong ???

Rgds
Belle

lilyng said...

belle

it should be crispy but when it is hard, it could be the coconut milk is too runny, i used the brand Savoy from thailand which has 70% of saturated fat.

Anonymous said...

Hi Lily,

I actually squeezed fresh coconut to get the milk, therefore i think it should be thick enough.

Refer to the 2 large eggs, can you estimate the weight for each egg ??

Rgds
Belle

lilyng said...

belle

the large eggs here in the states are 55 gm each.

the batter has to thin to ensure you get a thin kuih

Steve said...

Hi Lily,

We tried making the kuih rose recipe today, but our batter turned out very, very thick - almost too thick to pass through the sieve. Do you recommend using more water, eggs, or coconut milk to thin out the batter? Thanks!


Steve

lilyng said...

steve

thin the batter down with water and if you want a richer kuih, use coconut milk

Anonymous said...

Hi Lily,
I tried to make this kuih but the batter couldn't coat the mould (dipped into the hot oil), the batter would drip off.

Yuki

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