Kuih Rose / Kuih Goyang
February 27, 2014
I’m not sure about the history of this snack here in Malaysia, as I often seen it in Malays house during festival. Besides that, during Deepavali, this snack is a must to have on every Indian home which known as acimuruku. Not forgetting for the Chinese, as Chinese New Year will not be complete without this snack.
Some called this kuih as kuih rose because of the rose shape, kuih goyang because it needs to be shaken off the mould and honeycomb cookies because it resembles as honeycomb.
Making this kuih takes a lot of skill. Removing it from the mould requires a delicate and deft shake to maintain its shape.
To make this snack, advise-able to have someone to help out if you really care about how the snacks turn out. To remove it from the mould and to maintain its shape, need a skill.As I’m doing by myself, there a few batches turn out dark and of course not that rosette look’s as I expected.
Ingredient:
· 300 gm Rice Flour
· 50 gm Flour
· 100 gm Coconut powder
· 170 gm Sugar
· 550 ml water
· 2 eggs
· ½ tsp salt
· Enough vegetable oil for frying
· Rose mould
Procedure:
1. Combine coconut milk, egg, sugar and salt in a mixing bowl. Stir and mix everything until sugar dissolves.
2. Add in the flour and rice flour to the mixture.
3. Mixed and strain the mixture to remove any lumps and leave aside to rest for 10 – 15 minutes.
4. Heat oil in a wok or deep fryer and place the kuih rose mold in the hot oil. The reason for this is, the mixture will only cling to the mold if the mold is hot.
5. Remove and dip the mould into the batter. Make sure to dip three-quarters of the batter or only the bottom and sides of the mould.
6. Take it out and put the batter-coated mould into the hot oil. Once the batter is semi-set, slowly shake it to release the kueh rose from the mould. If required, use a pair of wooden chopsticks to help releasing.
7. Fry until golden brown.
8. Leave to cool and store in an airtight container.
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