![]() YES, they won’t get crispy until you lift them out from the oil and come into contact with the air to crisp them up. You can use a chopstick to gently help the kuih loyang to slide down into the oil if it doesn’t do that after frying for 15 seconds. All you need to do is to dip the mould back into the oil to preheat it and then dab excess oil on a paper towel before dipping into the batter again. This usually happens when the mould / iron is not warm enough. WHY KUIH LOYANG / ROSETTE COOKIES GET STUCK ON THE MOULD Perfect golden brown kuih loyang FREQUENTLY ASKED QUESTIONSġ. Don’t try to fry until they are crispy or you will get burnt kuih loyang. Please take note that the kuih loyang will still be very soft when you lift it out from the oil. – Let it fry until LIGHT golden brown only. Count to 15 seconds and then lift the mould up and the kuih loyang should slide off into the oil easily. – Dip this into the oil immediately without touching the base of the pot or saucepan. This is important or the kuih will get stuck on the mould. The top of the mould shouldn’t be touching the batter. ![]() – Remove the preheated mould from the oil and pat on the absorbent paper towel and then dip into the batter once, NOT all the way. – Give the batter a stir every time before you dip the mould. – Line a small plate with an absorbent paper towel, this is to pat the excess oil from the mould later. Place the mould in there to be preheated. ![]() We need to be able to dip the kuih loyang mould in there without touching the base of the pot or pan. – Preheat about 3-4 inches of oil in a deep pot or saucepan over medium heat. THINGS TO PREPARE BEFORE FRYING THE COOKIES Cover and rest the batter for 15 minutes.Ģ. Strain the batter if you can’t get rid of the lumps. – Gradually add in the rice flour in 3 batches and continue to whisk until the batter has no lump and smooth. – Place egg, sugar, coconut milk, and salt in a mixing bowl. Use any neutral tasting oil like canola or vegetable oil so it won’t affect the taste HOW TO MAKE KEMBANG GOYANG – KUIH LOYANG It actually says RICE FLOUR on the packaging. Please not that it’s RICE FLOUR, NOT glutinous rice flour / sweet rice flour / mochiko flour, it’s totally different and you won’t get the same result. Get the Asian rice flour, usually comes in this packaging. Use either fresh coconut milk or canned unsweetened coconut milk (not the one for drinking).Ī small pinch of salt sure brings out the flavor. The addition of coconut milk makes the kuih loyang so aromatic. My mom who doesn’t have much of a sweet tooth actually love this kuih loyang and she thinks the sweetness is simply perfect. The sugar calls for in this recipe is just perfect. The measurement doesn’t have to be exact, but just to give you an idea what’s the large means. Use any large chicken egg (white or brown, doesn’t matter) about 55-60 grams in weight without the shell. Simply get any rosette iron with any pattern you like. Fortunately, since these cookies are of European origin, the mould are widely available. You will find some with three moulds attached to one stick, which makes production much faster. My mom brought me the kembang goyang iron mould with brass finish from Indonesia. I will be using the term kuih loyang and kembang goyang throughout this post. In Southeast Asia, as you may have guessed, coconut milk is used as part of the adaptation to the original European rosette cookies. The origin of this kue is definitely from Europe, the rosette cookies, which are cooked by dipping the iron mould into the batter and then deep-fried. See what I mean? □ These rosette cookies are all over Asia with different names. Some people call them rosette cookies or honeycomb cookies, or flower cookies, or beehive cookies in English. They are called kembang goyang (shaking flower) or sometimes kembang loyang in Indonesia, known as kuih loyang or kuih rose in Malaysia and Singapore. The first few kuih loyang you may not get them right straight away, but you will get the hang of it once you get into an action! Read on people! KUIH ROSE (ROSETTE COOKIES) You need to know all the tips though to make this successfully. Boy, was I wrong! It is actually easier than I thought. I used to think that making kuih kembang goyang or kuih loyang is a whole-day event (a.k.a difficult!) with my skill. Learn how to make thin and ultra crispy Indonesian kue kembang goyang or also known as kuih loyang or kuih rose in Malaysia and Singapore.
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