Deep fried beehive/honeycomb (or Kuih Rose/Loyang)

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.

 

Deep fried beehive

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 30 cookies

Deep fried beehive

Ingredients

  • 300 gm rice flour
  • 3 eggs
  • 200 ml coconut milk
  • ¼ tsp pandan juice*
  • 180gm sugar
  • ½ tsp salt

Instructions

  1. Mix all ingredients and seasoning together till mixture is smooth. Set aside.
  2. Prepare a large plate/board with paper towels to soak up any excess oil.
  3. Heat oil in wok.
  4. Place beehive mould in heated oil and heat mould till hot. This will only take a few seconds if you have your oil nice and hot.
  5. Remove the mould and dip into mixture.**
  6. Return mould to hot oil and deep-fry till golden brown.
  7. Repeat process till mixture is used up.
  8. Allow the beehives to cool before storing in an airtight container.

Notes

* Fresh pandan juice is always preferable, but if you don't have access to it, you can mix 2 tsp pandan essence with 250ml water or pandan paste.

** Due to the oil coating on the mould, you might find holding the mould in the batter a few seconds will help. The heat retained by the mould semi-cooks a layer of batter to the mould, which will provide a slightly thicker shell for frying.

http://www.melissaloh.com/2012/06/28/deep-fried-beehivehoneycomb-or-kuih-roseloyang/

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About Melissa Loh

Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here.