Description
Delicious and crispy honeycomb cookies made with rice flour and coconut milk.
Ingredients
Scale
- 120g Rice Flour
- 60g Corn Starch
- 2 Eggs
- 100g Caster Sugar
- 200ml Coconut Milk
- A Pinch of Salt
- Proper Amount of White Sesame
- Proper Amount of Cooking Oil
Instructions
- Prepare a larger container and crack in two eggs.
- Add caster sugar, salt, and coconut milk and mix well.
- Add the rice flour and corn starch, and stir until evenly mixed.
- Strain the batter, cover, and let it rest for 20 minutes.
- Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.
- Add white sesame seeds to the batter and mix well.
- After the mould is hot, pick it up and shake off most of the oil.
- Use the kitchen paper to absorb off the excess oil.
- Put the mould into the batter and dip it to 9/10 of the mould.
- Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.
- Fry until it is lightly colored and then you can turn it over. Fry until golden brown.
- Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.
- It can be kept in a sealed container for 2 to 3 weeks.
Notes
- Ensure the oil is hot enough before frying for best results.
- Store in a sealed container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Honeycomb Cookies, Recipe, Dessert, Asian Cookies