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.
Add a little water if the batter gets too thick.
Give the batter a stir before dipping the hot mould in.
To get a nice pink shade for the cookie, use low heat.