• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

MADE with a rosette brass mould, this sweet, rice flour-based biscuit is deep-fried rather than baked. Variations are made by adding sesame seeds to the batter or flavouring it with rose or vanilla essence. Savoury and spiced versions are also possible. Kuih ros is also made to celebrate Chinese New Year and Divali. This recipe is a variation with rose essence and pink colouring. Other names for this biscuit: Kuih Loyang, Kueh Lobang, Honeycomb Biscuit, Beehive Cookie, a possible variation of Kerala’s Achappam (Indian).

This recipe was first published in Flavours magazine.


Recipe Ingredient

  • 160ml thick coconut milk
  • 2 Grade B eggs
  • 90g caster sugar
  • 50ml water
  • 1/8tsp salt
  • 100g plain flour (sifted)
  • 50g rice flour (sifted)
  • pink food colouring (optional)
  • 1/4tsp rose essence (optional)
  • oil for deep frying kuih rose mould


    To prepare batter:
  1. In a mixing bowl, whisk coconut milk, eggs, caster sugar, water and salt.
  2. Slowly mix in the sifted fours.
  3. Mix in pink food colouring and rose essence (optional).
  4. Ladle a portion of the batter into a small mixing bowl for dipping the kuih ros mould in - replenish the batter as the level recedes.
  5. To deep fry:
  6. Half fill a heavy-based pot with cooking oil.
  7. Heat on medium to low heat.
  8. When oil is hot, dip in the kuih ros mould.
  9. When the mould is hot enough, lift up and shake to remove excess oil.
  10. Dip the heated mould into the batter to reach almost the top of the mould.
  11. If the mould is too hot, you will hear a sizzling sound and the batter will not stick.
  12. If this happens, discard and begin again.
  13. Plunge batter-coated mould into the hot oil and cook for 30-45 seconds or until the batter is almost set.
  14. Release the kuih ros by lifting the mould from the oil.
  15. Leave the kuih ros to cook until lightly browned, turning over once midway.
  16. Repeat with the rest of the batter.
  17. Drain on paper towels and set aside until cool before storing in airtight containers.
  18. Tips: 1. Add a little water if the batter is too thick. 2. Give the batter a stir before dipping the hot mould in. 3. To get a nice pink shade for the cookie, use low heat.

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1 thought on “Kuih Ros”

  1. dontknow - July 1, 2016 at 4:17 pm

    don’t change the original name of this…pls …


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