Our Chinese New Year will not be complete without this snack. We will all gather together on the weekend before Chinese New Year to make this . Everyone will help out. One will be frying, one will be dipping and another one will be keeping the Kueh Rose away in the Milo can. So this year my younger sisters wanted to make this again and they asked me to post my recipe here. I made this a few days ago all by myself and is not a very good idea. To make this it is better to have someone to help out. I only had one mould and it takes me more than 3 hours just to fried everything up. Anyway, first few batches turn out too dark but the rest turn out pretty good.
250 grms of rice flour
4 tbsp of flour
225 grm of sugar
450 ml coconut milk
a drop of pandan paste
a pinch of salt
1) Combine coconut milk, eggs, sugar and salt in a mixing bowl. Stir until sugar dissolves.
2) Add in flour and rice flour to the mixture. Mixed the batter really well and sieve it to prevent lumps.
3) Heat oil in a wok/deep fryer put moulds in the hot oil. (the moulds have to be hot enough for batter to cling on them)
4) When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.
5) Place coated mould in hot oil. Shake to release from moulds. If required, use wooden chopsticks to help releasing. Fry until golden brown.
6) Keep away in the air-tight container when is cool.