Rose’s Kitchen

Coconut Rosettes

Coconut RosettesCoconut Rosette Moulds

Ingredients:

300g plain flour

150g rice flour

250g sugar

5 eggs

600ml coconut milk

a pinch of salt

1 tbsp pandan juice (optional)

Method:

1.  Sift plain flour and rice flour into a mixing bowl.

2.  Stir eggs with sugar and pandan juice till sugar dissolves.  Add to the sifted flour and mix well.

3.  Add a pinch of salt to the coconut milk and gradually add to flour mixture to form a smooth batter.  Batter should be slightly thicker than pancake batter.  (If mixture is too thick, dilute with thin coconut milk).  Strain and leave to stand for 1 hour. 

4.  Heat oil in wok until hot.  Dip the rosette mould into the oil to heat it.

5.  Dip hot mould into well-stirred batter, ensuring that the batter comes slightly above three-quarters of the way up the sides of the mould.  Immerse the rosette mould in the hot oil.  As is cooks , the batter will pull away from the sides of the mould.  Shake mould gently to dislodge rosette and allow it to cook for a few more seconds on medium heat until golden brown.

6.  Drain and leave to cool thoroughly before storing in airtight containers.  The rosettes will keep for 1-2 weeks.

Note: You will need a special rosette mould fixed on a long handle that can be dipped in hot oil. 

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February 27, 2007 - Posted by | Desserts and Snacks

6 Comments »

  1. Rose, lovely website. My family is Chinese-Malaysian and I am very much looking forward to trying out some of your recipes

    Comment by Kim | February 27, 2007 | Reply

  2. Thanks Kim,
    You should try this recipe, it is very nice. As for the thickness of the batter, you have to adjust a little accordingly to the thickness you want. To have a neat rosette you musn’t disloge it from the mould too fast.
    Have a blessed New Year.
    Rose

    Comment by rose | February 27, 2007 | Reply

  3. Thank you for all your wonderful recipes. As a novice, I find pictures what the recipe / food is supposed to look like very helpful. Would it be something you’d think you’d add as a feature to your side?

    God Bless, Cat.

    Comment by Cat | March 15, 2007 | Reply

  4. Thanks Cat.
    Good suggestion. Yes, I will.
    Blessings!
    Rose

    Comment by roseskitchen | March 15, 2007 | Reply

  5. Rose, Thank you so much for this recipe. I tried making it yesterday. The first few cameout beautifully however the batter refused to stick to the mould after that and I am getting half rosette or pieces of it. I thought the batter might be getting too thick and thin it down but the problem remained. Please help!

    Comment by rita | December 7, 2007 | Reply

  6. Hi Rose,

    Thank you for sharing your recipes. I was wondering where you got your moulds, these ones here, the Pie Ti mould and the wooden ones for Ang Koo Kueh. It’s hard to find them even back in Asia these days, no?

    Thanks,
    Angel

    Comment by Angel Chee | December 17, 2007 | Reply


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