Stephanie's bake house
Rosette Cookies Honeycomb Patty Brass Copper Mould Rose Traditional (6cm)
Rosette Cookies Honeycomb Patty Shell Brass Copper Mould 5.5 cm, 6 cm and 8 cm ALL READY STOCK FROM MALAYSIA *Made of quality food grade copper material*Safe to use, keep distance from hot oil when frying*2 type: Single Mold , 5 In 1 Mold*size options: (6cm)*Time saving, provides an easy way to diy rosette cookies*Non stick surface*Durable to use, easy to clean*Perfect for home use or F&B business user INGREDIENTS1. EGGUse any large chicken egg (white or brown, doesn’t matter) about 55-60 grams in weight without the shell. The measurement doesn’t have to be exact, but just to give you an idea what’s the large means.2. SUGARThe sugar calls for in this recipe is just perfect. My mom who doesn’t have much of a sweet tooth actually love this kuih loyang and she thinks the sweetness is simply perfect. Feel free to adjust to your liking.3. COCONUT MILKThe addition of coconut milk makes the kuih loyang so aromatic. Use either fresh coconut milk or canned unsweetened coconut milk (not the one for drinking).4. SALTA small pinch of salt sure brings out the flavor .5. RICE FLOURGet the Asian rice flour, usually comes in this 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. It actually says RICE FLOUR on the packaging.6. COOKING OILUse any neutral tasting oil like canola or vegetable oil so it won’t affect the taste HOW TO MAKE KEMBANG GOYANG – KUIH LOYANG1. PREPARE THE BATTER– Place egg, sugar, coconut milk, and salt in a mixing bowl. Whisk until combined– Gradually add in the rice flour in 3 batches and continue to whisk until the batter has no lump and smooth. Strain the batter if you can’t get rid of the lumps. Cover and rest the batter for 15 minutes. 2. THINGS TO PREPARE BEFORE FRYING THE COOKIES– Preheat about 3-4 inches of oil in a deep pot or saucepan over medium heat. We need to be able to dip the kuih loyang mould in there without touching the base of the pot or pan. Place the mould in there to be preheated.– Line a small plate with an absorbent paper towel, this is to pat the excess oil from the mould later. 3. FRYING THE COOKIES– Give the batter a stir every time before you dip the mould.– 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. The top of the mould shouldn’t be touching the batter. This is important or the kuih will get stuck on the mould.– Dip this into the oil immediately without touching the base of the pot or saucepan. Count to 15 seconds and then lift the mould up and the kuih loyang should slide off into the oil easily. – Let it fry until LIGHT golden brown only. Please take note that the kuih loyang will still be very soft when you lift it out from the oil. They will crisp up later. Don’t try to fry until they are crispy or you will get burnt kuih loyang. This is important to note!! These kuih loyang are a bit too dark already, don’t fry until they are this dark brown– If the mould has been sitting cold for a while, dip it back into the oil to preheat it a bit and then pat on an absorbent paper towel and dip into the batter again, the same process again and count to 15 seconds and lift the mould up. Continue until you run out of batter. Don’t forget to stir the batter.
Specifications
| Return Shipping Will Be Paid By | Seller |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Pattern | Solid |
| Shape | Flowers |
| Size | Medium |
| Color | Gold |
| Item Diameter | 6cm |
| Type Of Oven | Gas |
| MPN | Does not apply |
| Material | Chopper |
| Item Length | 10 in |
| Brand | Unbranded |
| Design | Traditional |
| Type | Cookies Mold |
| Unit Type | Unit |
| Item Height | 27cm |
| Model | Single 5 in 1 |
| Heat Resistant | 550°F |
| Features | Easy to Clean |
| Country/Region Of Manufacture | Malaysia |
Rosette Cookies Honeycomb Patty Shell Brass Copper Mould 5.5 cm, 6 cm and 8 cm ALL READY STOCK FROM MALAYSIA *Made of quality food grade copper material*Safe to use, keep distance from hot oil when frying*2 type: Single Mold , 5 In 1 Mold*size options: (6cm)*Time saving, provides an easy way to diy rosette cookies*Non stick surface*Durable to use, easy to clean*Perfect for home use or F&B business user INGREDIENTS1. EGGUse any large chicken egg (white or brown, doesn’t matter) about 55-60 grams in weight without the shell. The measurement doesn’t have to be exact, but just to give you an idea what’s the large means.2. SUGARThe sugar calls for in this recipe is just perfect. My mom who doesn’t have much of a sweet tooth actually love this kuih loyang and she thinks the sweetness is simply perfect. Feel free to adjust to your liking.3. COCONUT MILKThe addition of coconut milk makes the kuih loyang so aromatic. Use either fresh coconut milk or canned unsweetened coconut milk (not the one for drinking).4. SALTA small pinch of salt sure brings out the flavor .5. RICE FLOURGet the Asian rice flour, usually comes in this 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. It actually says RICE FLOUR on the packaging.6. COOKING OILUse any neutral tasting oil like canola or vegetable oil so it won’t affect the taste HOW TO MAKE KEMBANG GOYANG – KUIH LOYANG1. PREPARE THE BATTER– Place egg, sugar, coconut milk, and salt in a mixing bowl. Whisk until combined– Gradually add in the rice flour in 3 batches and continue to whisk until the batter has no lump and smooth. Strain the batter if you can’t get rid of the lumps. Cover and rest the batter for 15 minutes. 2. THINGS TO PREPARE BEFORE FRYING THE COOKIES– Preheat about 3-4 inches of oil in a deep pot or saucepan over medium heat. We need to be able to dip the kuih loyang mould in there without touching the base of the pot or pan. Place the mould in there to be preheated.– Line a small plate with an absorbent paper towel, this is to pat the excess oil from the mould later. 3. FRYING THE COOKIES– Give the batter a stir every time before you dip the mould.– 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. The top of the mould shouldn’t be touching the batter. This is important or the kuih will get stuck on the mould.– Dip this into the oil immediately without touching the base of the pot or saucepan. Count to 15 seconds and then lift the mould up and the kuih loyang should slide off into the oil easily. – Let it fry until LIGHT golden brown only. Please take note that the kuih loyang will still be very soft when you lift it out from the oil. They will crisp up later. Don’t try to fry until they are crispy or you will get burnt kuih loyang. This is important to note!! These kuih loyang are a bit too dark already, don’t fry until they are this dark brown– If the mould has been sitting cold for a while, dip it back into the oil to preheat it a bit and then pat on an absorbent paper towel and dip into the batter again, the same process again and count to 15 seconds and lift the mould up. Continue until you run out of batter. Don’t forget to stir the batter.
