Other than Almond Biscotti, this is another classic Chinese New Year cookie that I love - Beehive/ Honeycomb Cookies aka Kuih Loyang. I never like deep frying food at home but for these super delicious cookies, I did it because I really couldn't find a good one at the stores. A good one that is crispy and full of coconut aroma.
Last year, I made some for my parents and in-laws, they all loved it so much... so this year, I'm making more for them. ;)
材料
40g Glutinous Rice Flour 糯米粉 40克
40g Rice Flour 粘米粉 40克
40g Corn Flour 玉米粉／粟粉 40克
2 Eggs 鸡蛋 2粒
50g Castor Sugar 细砂糖 50克
100g Coconut Milk 新鲜椰浆 100克
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Method:
步骤
1. Mix all ingredients, pour through a sieve.
把所有材料拌均后过滤。
锅里加入油，烧热。
3. When the mould is heated, remove the mould from the hot oil, dip the mould into the batter to coat the bottom part of the mould with batter, return to the wok and fry till the cookie release into the hot oil. Flip the cookie to get an even colour on both sides. When the cookie turn light brown, transfer the cookie onto a cooling rack. Repeat for the rest. Video tutorial available on Instagram: mfa_dingoozatfood
将蜂巢饼模放入热油中浸热，取出沾上面糊，放入热油炸至脱模。把蜂巢饼两面炸金黄色然后捞起，重复步骤至用完面糊。这配方做的蜂巢饼非常香脆，不易漏风，收密封盒至少可保存三个月以上。 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
Enjoy!
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Enjoy!
By readers, some feedback from those who have tried this recipe:
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| By Erica Hang |
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| By rensskitchen |
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