Kuih Ros Bijan & Pedas/ Spicy & Sesame Honeycomb Cookies
Honeycomb cookies, or better known as kuih ros or kuih goyang among Malaysian is a traditional cookies, with crispy textured with sweet and creamy taste due to its coconut milk being one of the main ingredient.
These cookies, are more popular among the older generations, and one of a must have cookies along with kuih bangkit (tapioca cookies) and rempeyek (peanut brittle) especially during Eid Mubaraka.
I'm personally not a fan of these cookies (since I've never made it on my own), but when I have to choose between honeycomb cookies with rempeyek, I would choose the former definitely.
Honeycomb cookies are already delicious on their own, without additional condiment.
However, I think similar like the way people communicate - from phone and email to Facebook and Instagram, certain food also need to revolutionize into different flavors, so people have many options to enjoy their food.
So, I decided to make my honeycomb cookies, instead of plain like the original version, into two different flavors.
I divided the basic batter into two separate bowl and mix each of them with different condiments.
I used rice flour Teratai brand, which is suitable for making crispy cookies such as honeycomb cookies and peanut brittle and also for making coating batter for banana fritter.
Last time I used rice flour Tiga Gajah brand to make kuih kapit or Chinese love letter, my kuih kapit turned out to be harder than kuih kapit that I made using Teratai brand.
We want our honeycomb cookies to be crispy and crunchy, so we need to choose the right rice flour for our cookies.
KUIH ROS BIJAN & PEDAS (SESAME & SPICY HONEYCOMB COOKIES)
Course : Snack
Yield : Approximately 70 pieces
Ingredients:
Basic batter:
250 grams of rice flour (use Teratai brand)
1/2 cup of wheat flour /all purpose flour
3/4 cup of coconut cream (I used KARA)
1 3/4 cups of water
1 medium size egg
1 tablespoon of lime stone water
Add in all the ingredients in a large bowl and whisk to combine.
Divide the batter into two separate bowls.
We are going to add different condiments for each bowl.
The first bowl (sesame flavor), you need to add:
1/4 cup of sugar
1/2 teaspoon of salt
White sesame (begin by adding 1/4 cup first - later we need to add more sesame into the batter)
Add the ingredients into the batter in the first bowl.
Mix well.
The second bowl (spicy flavor), you need to add:
1 tablespoon of dry shrimp (soaked 5 minutes)
1 tablespoon of coriander seeds (soaked 10 minutes)
1 tablespoon of fennel seeds (soaked 10 minutes)
3 cloves of garlic
1 tablespoon of chili powder
1 teaspoon of anchovies powder
1 teaspoon of salt
1 tablespoon of sugar
Grind dry shrimp, coriander and fennel seeds, and garlic using mortar and pestle or dry blender.
Add ground and the remaining ingredients into the second bowl and whisk to combine.
You may need to add more water if the batter is too thick.
FRYING THE HONEYCOMB COOKIES
Half fill a deep frying pan with oil. Heat oil and place the honeycomb cookies mold into the pan heat it up.
When the oil and the mold are hot, shake the mold to remove excess oil and dip the hot mold into the batter, make sure the batter did not go to the top of the mold when dipping.
Submerge the mold into hot oil and do not touch the base of the pan. Shake loose the cookies off it's mold.
Use wooden skewer or chopstick to loosen the cookies if it stick to the mold.
Fry until golden brown under medium heat.
Place the fried honeycomb cookies on a strainer or paper towel to remove excess oil.
Cool completely and store in an air-tight container.
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| Spicy honeycomb cookies/ Kuih ros pedas |
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| Sesame honeycomb cookies/ kuih ros bijan |
#NOTE#
For sesame batter, the sesame will float on the batter surface. You need to add sesame into the batter from time to time to ensure even sesame coating on the honeycomb cookies.
INSTRUCTION IN MALAY
Bahan Asas Kuih Ros:
250 gram tepung beras (guna cap Teratai)
1/2 cawan tepung gandum
1 biji telur (Gred B)
3/4 cawan santan pekat (KARA)
1 3/4 cawan air
1 sudu besar air kapur
Campurkan kesemua bahan di dalam mangkuk besar dan kacau rata menggunakan whisk.
Bahagi adunan kepada dua bahagian di dalam dua manguk yang berasingan.
Untuk adunan kuih ros bijan perlu tambah:
1/4 cawan gula pasir
1/2 sudu teh garam
Bijan secukupnya
Campurkan bahan ke dalam adunan dalam mangkuk pertama. Kacau rata.
Untuk adunan kuih ros pedas perlu tambah:
1 sudu besar udang kering (rendam 5 minit)
1 sudu besar ketumbar biji (rendam 10 minit)
1 sudu besar jintan manis (rendam 10 minit)
3 ulas bawang putih
1 sudu teh garam
1 sudu besar gula pasir
1 sudu besar serbuk cili
Tumbuk halus udang kering, ketumbar, jintan manis dan bawang putih.
Campurkan kesemua bahan di dalam adunan dalam mangkuk kedua dan kacau rata menggunakan whisk.
Tambah air lagi kalau adunan terlalu pekat.
Cara Menggoreng Kuih Ros
Panaskan minyak yang banyak di dalam kuali.
Panaskan acuan kuih ros dengan merendam acuan ke dalam minyak yang panas.
Bila acuan telah panas, goncang sekejap acuan untuk membuang minyak yang berlebihan dan celup acuan panas ke dalam adunan, pastikan adunan tak menutupi acuan bahagian atas dan rendam acuan di dalam minyak panas. Jangan sampai acuan menyentuh dasar kuali.
Goreng hingga kuning keemasan dengan api sederhana.
Bila kuih telah masak, angkat dan toskan di atas penapis atau tisu dapur untuk membuang minyak yang berlebihan.
Sejukkan sebelum disimpan di dalam bekas kedap udara.
#NOTA#
Untuk adunan kuih ros bijan, anda perlu tambah bijan ke dalam adunan dari semasa ke semasa untuk menghasilkan coating bijan yang rata dan cantik pada kuih ros anda.
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