Rose Biscuits

This is the first time I make Rose Biscuits. I'm using the Scandinavian Rosette mold instead of the regular Rose biscuit mold. I guess they all work the same way but with different recipes. This biscuit are popular during the Chinese New Year in Malaysia and Singapore.

Rose Biscuits

Ingredients

400 ml tin Coconut Milk

150 g All Purpose Flour

100 g Rice Flour

2 Eggs

100 g Sugar

1/2 tsp Sea Salt

Oil for deep-frying

Method

Combine the eggs and sugar. Stir until the sugar is dissolves. Then add in the coconut milk, all purpose flour, rice flour and salt.

Mix the batter until they are smooth. Set aside for 1/2 an hour.

Heat the oil in moderate heat. Dip the mold in the oil and remove excess oil. Then dip the mold into the batter and into the oil. Move the mold about until the biscuit separated from the mold. Fry the biscuit until golden brown and drain on paper towel.

When the biscuits are cool, store them in airtight cookie jar.