This cookie is known by many names: kuih rose, kuih loyang, beehive cookies or honeycomb cookies. The word ‘kuih’ (sometimes spelt ‘kueh’ or ‘kway’) refer to bite-sized snack or dessert foods from the Malay Archipelago. So it pretty much covers cakes, cookies, biscuits, puddings, pastries, etc. You’ll hear the word often referred to Peranakan snacks/desserts.
Deep fried beehive cookies make an appearance in Singapore predominately around Chinese New Year. Sold in plastic containers with bright red screw lids and sealed with sticky tape, these pretty cookies are crunchy and fragrant from the pandan extract.
The hardest part about making this cookie is sourcing the intricate mould. They are available on eBay, but they tend to be a little pricey. If there is an Asian speciality home wares shop, it might be worth hunting for them there. Otherwise, if you know of someone in Singapore, Malaysia or India who can pick these up and ship them to you, they are about AUD$6 for a medium sized one (about 6cm in diameter).
Oh, and don’t be discouraged if your first couple of attempts at frying these cookies are utter disasters. My first batch only yielded half a dozen perfect cookies – the rest were collateral damage for the chef. *wink*
Then the real challenge is stopping yourself from finishing the whole batch of cookies in one sitting.