Rose’s Kitchenette

Coconut Rosettes

Ingredients:

300g plain flour

150g rice flour

250g sugar

5 eggs

600ml coconut milk

a pinch of salt

1 tbsp pandan juice (optional)

Method:

1.  Sift plain flour and rice flour into a mixing bowl.

2.  Stir eggs with sugar and pandan juice till sugar dissolves.  Add to the sifted flour and mix well.

3.  Add a pinch of salt to the coconut milk and gradually add to flour mixture to form a smooth batter.  Batter should be slightly thicker than pancake batter.  (If mixture is too thick, dilute with thin coconut milk).  Strain and leave to stand for 1 hour. 

4.  Heat oil in wok until hot.  Dip the rosette mould into the oil to heat it.

5.  Dip hot mould into well-stirred batter, ensuring that the batter comes slightly above three-quarters of the way up the sides of the mould.  Immerse the rosette mould in the hot oil.  As is cooks , the batter will pull away from the sides of the mould.  Shake mould gently to dislodge rosette and allow it to cook for a few more seconds on medium heat until golden brown.

6.  Drain and leave to cool thoroughly before storing in airtight containers.  The rosettes will keep for 1-2 weeks.

Note: You will need a special rosette mould fixed on a long handle that can be dipped in hot oil. 

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 27th, 2007 Posted by rose | Desserts and Snacks | 4 comments

Pak Tong Kou (Steamed White Cake)

Ingredients:

280g rice flour

280g sugar

600ml water

3 pandan leaves, knotted

1 tsp dried yeast

1/2 tsp salt

1/2 tbsp cooking oil

Method:

1.  Add 300ml water to the rice flour and mix well.

2.  Boil sugar with 300ml water, salt and pandan leaves.  When boiling, pour syrup into rice flour mixture.  Stir well and strain mixture.  Leave aside to cool.

3.  Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture.  Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.

4.  Grease and preheat a 30 cm round tray in steamer.

5.  Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray.   Steam for 20 minutes.

(4 votes, average: 5 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 27th, 2007 Posted by rose | Desserts and Snacks | 28 comments