Saturday, February 13, 2010

Kuih Rose

I’ve never quite knew the name of this deep-fried cookies/biscuit/snack but I know my grandma makes a freaking yummy one!! Got to make a mental note to ask grandma for her secret recipe!! =)

Anyway, my friend Anna sent me the Kuih Rose mould last year and I haven’t gotten a chance to use it until recently. My fingers were itching to try out the mould and with CNY around, I’ve got a great excuse to be adventurous! I’ve never seen how this cookie is made but I suspect it can get rather tricky. One has got steadily dip the mould in the batter and not getting the batter all around the mould. Using the right recipe is also key to achieve a light and crispy Kuih Rose. I know one of the key ingredient to get a delicious Kuih Rose is the use of Rice Flour but I don’t know what is the right or perfect proportion. I looked for recipes, decided to try my luck and settle for this recipe coz it looks pretty good. The outcome was great! Light and crunchy!

Anyway, here’s the recipe extracted from that I tried and liked, if any of you are interested! I still miss grandma’s Kuih Rose though… =) Oh yeah, I later found out from my MIL that 100% Rice Flour is used! I guess I need to look for another recipe to try and to see if there’s a difference in texture!




  • 1 Large Egg
  • 35 gm Sugar
  • 100 ml Coconut Milk
  • 60 gm Plain Flour
  • 25 gm Rice Flour
  • 1 Tsp water


Mix all the ingredients together until the sugar is dissolved. Sieve batter and let batter rest for at least 30 minutes.

Heat your oil(medium heat) in a deep/fryer or wok or pot and place the mould in it to get it hot. Moulds must be hold enough for better to adhere to it. Remove mould from hot oil and stick it into the batter to get a coating; just on the bottom and the sides of the mould. Do not allow batter to cover the top of the mould. Hold still for a second or two to give the batter a chance to adhere to the mould.

Place the mould back into the hot oil. Hold still for a second or two and start jiggling the mould to get the biscuit to drop when the batter turns slightly golden brown . You could also use a wooden chopstick to slowly remove the batter. Deep fry until both side is golden brown. Remove and leave to cool. Repeat until all the batter is finished. Let them cool on wire racks then store in an airtight container.


Miriam said...

Wow, the flavor with coconut milk must be delicious! I wonder what's the connection between the different types of flower cookies in the world...

Simply June said...

I am always amazed when I find out different cultures in different parts of the world have almost the same kind of dish.

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