Wednesday, 15 January 2014

Kuih Loyang / Kuih Ros (蜂巢饼)

放了一个多月的部落格假,原本休息就是想走更长的路,但是我这一休,就是连路都不想走了啊! 收拾橱柜,看到两只蜂窝饼模,既然模都拿出来了,打铁乘热,快快把蜂窝饼给炸出来。还记得上次做pie tee时,炸到气馁,看到要炸的食谱心还有点儿恐惧。但是看到这个饼干的食材简单,心想如果做不成就罢休。意外这个饼比想像中的容易操作。除了前先几个炸得不是太好,接下来的都还满意。

用了姐姐的蜂窝饼食谱, 香香脆脆的,一个我自己非常喜欢的过年饼。

Ingredients : 
   80g all-purpose flour
   120g rice flour
   70g sugar 
   200g coconut milk
   100g water 
   1 large egg
   1/2 tsp salt 
   Oil for deep frying 

Method :
1.Sift flour and rice flour into a bowl. 
2.Add coconut milk, eggs, sugar, water and salt in another mixing bowl and mix until well combined and all sugar are dissolved. 
3.Add (2) in (1). Whisk until well combined. 
4.Heat up oil in a wok on medium heat. 
5.Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 
6.Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top. 
7.Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides. 
8.Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 
9.Repeat until all batter is used up. Store in air-tight containers.

Recipe from: Jane’s Corner