1 grated coconut; add 375ml water, mix, then squeeze for coconut milk
100g castor sugar
1 egg, beaten lightly
Oil for deep frying
125g rice flour
125g plain flour
You will need a kuih rose brass mould.
Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved. Add in the egg and whisk till well blended. Strain the mixture through a wire mesh sieve.
Stir in sifted flours and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency is just right.
Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.
Return the mould to the hot oil and deep-fry the batter till it turns golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper. Store in airtight containers.