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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Rose, lovely website. My family is Chinese-Malaysian and I am very much looking forward to trying out some of your recipes
Comment by | February 27, 2007
Thanks Kim,
You should try this recipe, it is very nice. As for the thickness of the batter, you have to adjust a little accordingly to the thickness you want. To have a neat rosette you musn’t disloge it from the mould too fast.
Have a blessed New Year.
Rose
Comment by | February 27, 2007
Thank you for all your wonderful recipes. As a novice, I find pictures what the recipe / food is supposed to look like very helpful. Would it be something you’d think you’d add as a feature to your side?
God Bless, Cat.
Comment by | March 15, 2007
Thanks Cat.
Good suggestion. Yes, I will.
Blessings!
Rose
Comment by | March 15, 2007