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. 

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