Do you love deep fried cookies? Then prepare this proven kuih rose recipe so you will enjoy the best deep fried treats you have ever tasted.
"Kuih bungah ros" or "kuih rose" are savory deep fried cookies in the shape of a rose flower, with a delicious taste. They are quite addictive: better take out a few and put the rest away before you will finish one complete batch.
Best off all: you don’t have to go all the way to Malaysia to try them out: you can make simply prepare them yourself and it’s quite easy. You do need to have the special brass mould when you want to achieve their particular shape. Surprise your family with this afternoon treat and a great cup of tea or coffee.
Kuih rose recipe ingredients
- homemade coconut milk made from 1 grated coconut add 375ml (12 3/4 fluid ounce) water: mix together and squeeze
- 3,5 oz (100g) castor sugar
- 1 egg, beaten lightly
- oil for deep frying
- 4 3/8 ounce (125 g) rice flour
- 4 3/8 ounce (125 g) plain flour
How to make deep fried treats
- Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved.
- Add in the egg and whisk till well blended.
- Strain the mixture through a wire mesh sieve.
- Stir in sifted flour and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency feels just right.
- Heat oil in a wok. Put in the brass mould to heat up. The mould has to be hot enough for batter to cling on it.
- When it becomes hot enough, remove the mould and dip into the batter. Make sure batter coats only the bottom and sides of mould.
- Place coated mould in hot oil. Shake to release from mould. If required, use wooden chopsticks to help releasing.
- Deep-fry the batter till it turns golden brown and crispy.
- Remove them from the oil, then drain and leave to cool on absorbent kitchen paper.
- Store your kuih rose in airtight containers.