Kuih Loyang

 

KUIH LOYANG 

Ingredient 
  • 200 g Rice flour    
  • 70 g corn flour
  • 3 large egg
  • 110 g  sugar
  • 1/2 tsp salt
  • 1/2  tsp kapur
  • 220 g coconut milk or (from 110 g Kara brand coconut creamer  + 110 g plain water)
Sufficient coking oil  (for deep-frying)
Bee hives cookies mold

Direction 
  • In a mixing bowl, combine all the ingredient, mixed well until smooth and combine well. 
  • Sieve and set aside to rest for 20 minutes
  • Heat oil in a wok. Dip mould to heat up a second or until hot.
  • Stir batter before dipping the mould into it. Shake excessive oil away. Then dip into batter and shake excessive batter before dipping into hot oil without touching the bottom of the wok. In a second slowly shake to remove batter from mould. Repeat until complete the whole process until finished. 
  • Transfer to a wire rack to drain off access oil.