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Kuih Rose / Crispy Honeycomb Cookies

I remember when I was young I used to help my aunt fried Honeycomb cookies or in Malay it's called Kuih Rose or Kuih Goyang for Chinese New Year.If I'm not mistaken every race in Malaysia make this cookies for their New Year.Anyway,when I was back there early this year,I told my mom that I want to make my own Kuih Rose when I'm back to US.In US few Malaysia restaurant do sell Kuih Rose/Crispy Honeycomb cookies during Chinese New Year but it's really pricey! I think a box of 15 -20 pieces cost $8.00.My mom told me she will get the moulds for me in HadYai .Eventually we visit HadYai and she bought 2 beautiful honeycomb mould for me.She even provided her secret recipe for me.It's been more than 20 years,the last time I see how Honeycomb Cookies was make.Honestly I forget the procedure and step how to make this cookies.Pardon the appearance of my first effort to make this Kuih Rose.

Ingredients:


250 gm rice flour


200 gm corn flour


7 eggs


500 gm sugar


1 can coconut milk (400 gm)


2 liter oil for frying


Yield approx 90 pieces



METHOD:


1. Prepare at least two moulds. Combine coconut milk, eggs and sugar in a mixing bowl. Stir until sugar dissolves.


2. Sift corn flour and rice flour and add in the the above. Whisk to obtain a consistent batter, sieve to prevent lumps. Pour batter into 2 different bowl or container.One straight sided cup for constant dipping the hot mould into the flour mixture.


3. Heat oil in a wok or deep fryer.(Do not use non stick pot) Preheat moulds in the hot oil. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.


4. Place coated mould in hot oil. Shake to release honeycomb from moulds. If needed, use chopsticks to help releasing. Fry until golden brown.


5. Leave to cool completely before store in air-tight container.

Note:



I know you must wonder why I used corn flour instead of regular wheat flour.My mom told me corn flour make the cookies stay crispy and crunchy .I found her advise is so true.I know some people don't care to separate the flour mixture for dipping.You can omit it if you don't really mind your flour mixture contaminated with extra grease and some cooked flour mixture.After you done with your mould,DO NOT wash it with dish detergent,just wipe with wet clothes or towel.
After my first effort making Crispy Honeycomb Cookies /Kuih Rose ,I find the method is really easy as long as you understand the concept ,"Do Not" dip your mould all the way through the flour mixture and don't release your mould first once it's hit the hot oil.

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25 comments:

Florence said...
November 5, 2008 at 7:46 AM

They are so beautiful!
I must get a Kuih Rose mould soon.
Would love to try out your mom's secret recipe for the coming CNY.

ICook4Fun said...
November 5, 2008 at 7:51 AM

I really love the flower design. Its so pretty and look so perfect! I have to get this pretty mould from Bangkok when I visit.

tigerfish said...
November 5, 2008 at 7:53 AM

I only eat these during CNY...hee heeee

Tan.wiratchada said...
November 5, 2008 at 10:05 AM

Great posted! In Thailand not easy to find also. I have try this very long time ago when I was very young but now older woman heheheh...I even heaven't know how to do it also. Excellent!!

Cathy said...
November 5, 2008 at 11:05 AM

What beautiful cookies! My German grandmother made something similar when I was a child and we called them rosettes. This brings back many nice memories.

Fearless Kitchen said...
November 5, 2008 at 11:11 AM

These look delicious! The tips about not dipping the flour mix all the way are really helpful.

Little Corner of Mine said...
November 5, 2008 at 12:52 PM

One of my favorite CNY cookies. I love this cookies a ton and always looking forward to this cookies during CNY. If I am making kuih rose this CNY, will sure use your mom's secret recipe (urg, guess not so secret anymore huh?). LOL!

Anonymous said...
November 5, 2008 at 3:43 PM

these are south indian as well!

Tastes of Home said...
November 5, 2008 at 4:43 PM

oh these look so lovely and I can imagine the crunchiness!

Zue Murphy said...
November 5, 2008 at 8:04 PM

So pretty.I love this cookies.

Anonymous said...
November 5, 2008 at 10:13 PM

these cookies are called achappam in kerala (south india )and its prepared almost the same way .

Mochachocolata Rita said...
November 5, 2008 at 10:26 PM

oh gosh these are so gorgeous!

Food For Tots said...
November 6, 2008 at 12:04 AM

We never make it before since everyone is making. Hehehehe...! Luvly cookies!

Beachlover said...
November 6, 2008 at 2:28 AM

florence:
Thank you for dropping by:))


icook4fun:
Gert you must get this mould,angku and mooncake mould from Thailand,it's much cheaper and have better design.

tigerfish:
Why we only eat this during CNY?

tan:
Practise make perfect,try and see butif I live in Asian I won't make this myself too:P


Cathy:
Yessss.I understand Western called rossette..The sahpe look alike but I never taste rossette yet!


fearless kitchen:
That right ,don't cover your mould all the way,for easy removel:P

LCOM:
Ossspppp!! yalor no more secret liao! but never mind la we share share recipe ma:P

Anon:
Yes,The Indian in our country come from south Indian,that's why when Deepavali,this cookies was served.

taste of home and Zue:
Thank you:P

Anon:
Thank you,today I learn something new from you:)

Rita and EV:JS
Thank you:D


food for tot:
If I live in Malaysia now ,I just buy from aunty aunty,do need to make myself....but the upside is I learn something new everyday:D

mycookinghut said...
November 6, 2008 at 1:41 PM

Love these!! I can eat loads of them!! And yes, during CNY, mom usually buy these... By adding sesame seeds are good too!!

hanne said...
November 8, 2008 at 1:09 PM

That's so interesting, there's something very similar in scandinavian cooking too. I remember my parents' swedish friends making them when I was a little girl.

Kevin said...
November 13, 2008 at 8:15 PM

Those look great!

chumpman said...
January 8, 2009 at 2:22 AM

They are gorgeious, much too nice to be eaten. It will be great to be served and give away in CNY. Need to look up for the mould ASAP. Thanks for recipe !

Little Corner of Mine said...
January 21, 2009 at 12:36 PM

I tried this yesterday but failed! :( I half the recipe and used 3 eggs and mine all disintegrated when the batter touched the hot oil. Tried a couple of times, same thing happen, so I went for plan B in order to save my batter. I added some all-purpose flour and make pizzelle out of it. My batter was saved, the result is a very crispy pizzelle. :)

Anonymous said...
January 30, 2009 at 12:38 AM

Your Kuih Rose look beautiful. Last week my youngest son asked to make this kuih which he saw at the market, but i told I do not have the recipe and the mould. This afternoon as I am looking for some tart recipe I came across this Malaysian cookies i.e. your kuih rose and I am going to have a try it this weekend. Thank for the recipe.

Anonymous said...
March 2, 2010 at 10:09 AM

Would like to thank you for sharing this wonderful recipe. I have tried and it comes out successfully. The texture is crispy but not hard and its not greasy. Thank you once again.

pigflyin said...
March 25, 2011 at 10:30 AM

fantastic recipe! Please thank your mum for sharing her secret. this is so much better than the ones that uses flour. It is crispy but not hard... how on earth do I describe that....difference is night and day.

Anonymous said...
August 20, 2014 at 1:05 PM

Where can I look for this honeycomb mould in USA, being Asian ,living in US, still miss all the home made cookies from Malaysia, I tried looking for the mould on line, but unable to, anyone knows a place I can get them , helps a lot.thanks.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.