How To Make Pandan Kuih Rose Recipe [Kuih Loyang / Beehive Cookies / Rosettes]

Crack 3 eggs into a big pouring jug and whisk them well.

Add 400 milliliters of full fat coconut milk to the eggs and set aside.

In a separate bowl, mix 250 grams of rice flour, 100 grams of plain flour, 200 grams of caster sugar, and a pinch of salt.

Gradually stir the wet ingredients into the dry ingredients to create a thick batter.

Split the batter into two bowls, keeping one plain and adding pandan essence to the other until evenly colored.

Heat a large pan of vegetable oil and test the temperature with a wooden chopstick; it should bubble gently.

Preheat the brass mold in the hot oil for 2-3 minutes.

Dip the preheated mold into the batter, holding it for 5 seconds, then submerge it in the oil for 15 seconds without touching the bottom.

Once the cookie is golden brown, gently flip it for even cooking, then remove and drain on paper towels.

Repeat the process until all batter is used, which may take 1-2 hours.

Equipment Needed

Spice Level:

Dietary

Allergens