印象中 只有在新年時才會吃的食物 。有閒時，就動動手吧！I remember when I was young I used to help my mom fried Honeycomb cookies or in Malay it's called Kuih Rose or Kuih Goyang for Chinese New Year. If I'm not mistaken every race in Malaysia make this cookies for their New Year. And now here we go for normal day!
粘米粉 250g、玉蜀黍粉 200g、蛋 7粒、幼糖 150g、濃椰漿 700ml、鹽 1/2茶匙、；, rice flour 250g、corn flour 200g、7 eggs、sugar 150g、coconut milk 700ml、salt 1/2 teaspoon., , Yield approx 90 pieces.
1混合以上材料，攪勻，濾過。 2）先將模置於熱油中，然後取出趁熱，將模置於混合材料中（不可蓋過模），再將模置於熱油中炸，並將餅援出，炸至淺棕，取出。 3）完成。
21）Prepare at least two moulds. Combine coconut milk, eggs and sugar in a mixing bowl. Stir until sugar dissolves. 2）Sift corn flour and rice flour and add in the the above. Whisk to obtain a consistent batter, sieve to prevent lumps. Pour batter into 2 different bowl or container.One straight sided cup for constant dipping the hot mould into the flour mixture.
3Heat oil in a wok or deep fryer.(Do not use non stick pot) Preheat moulds in the hot oil. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.
4Place coated mould in hot oil. Shake to release honeycomb from moulds. If needed, use chopsticks to help releasing. Fry until golden brown.
5Leave to cool completely before store in air-tight container.
I know you must wonder why I used corn flour instead of regular wheat flour.My mom told me corn flour make the cookies stay crispy and crunchy .I found her advise is so true.I know some people don't care to separate the flour mixture for dipping.You can omit it if you don't really mind your flour mixture contaminated with extra grease and some cooked flour mixture.After you done with your mould,DO NOT wash it with dish detergent,just wipe with wet clothes or towel. After my first effort making Crispy Honeycomb Cookies /Kuih Rose ,I find the method is really easy as long as you understand the concept ,"Do Not" dip your mould all the way through the flour mixture and don't release your mould first once it's hit the hot oil.