Kueh Ros (Bee Hive Crispies)

 

 

350 ml thick coconut milk

3 medium eggs, beaten lightly

150 g caster sugar

1/2 teaspoon salt

300 g rice flour

30 g plain flour

1 tablespoon sesame seeds

Oil for deep frying

 

 

1 Combine the first 4 ingredients and stir well to dissolve the sugar.

2 Strain mixture.

3 Fold in the 2 types of flour and the sesame seeds. The consistency of the batter should be slightly thin.

4 Heat oil in a wok.

5 Place a Kueh Ros brass mould into the oil to heat it.

6 When the mould becomes hot enough (after about 5 minutes), remove the mould and dip into the batter. Make sure that the sides are coated with batter.

7 Put the mould into the hot oil and leave to deep-fry till batter turns golden brown and looks crisp.

8 Shake a little to remove the pastry from the mould. Remove the Kueh Ros from the oil, then drain and leave to cool on absorbent kitchen paper.

9 Store in airtight containers.