Achumurukku or Kueh Ros?

KUEH ROS

Also known as Bee Hives Crispies, Achimurukku, Ros Murukku, Honeycomb Cookies, Dok Jok, Kueh Goyang and Kueh Loyang

There are many versions of this – I mean there are the Chinese, Indian, Thai, Malay and Indonesian versions.  Though basically they are all made the same way, the ingredients may be slightly different. The texture will be different too.  Kueh Ros, as I call it has a very fragrant, sweet flavour from the coconut milk that is used and is an addictive snack.  It is best to have someone to help you while you are making it.  One must be quite agile if she or he wants to do it singlehandedly.  There must be at least one person to take charge of taking out the fried Kueh Ros out of the oil with a skewer or chopstick and the other person must be in charge of dipping the rosette mould into the prepared batter and then easy the batter into the hot oil.

Preparation time:                 15 minutes

Cooking time:                       15 minutes

Makes:                                   30 pieces

300 g rice flour

30 g plain flour

350 ml thick coconut milk

3 medium eggs, beaten lightly

150 g caster sugar

1/2 teaspoon salt

1 tablespoon sesame seeds

Oil for deep frying

METHOD

1. Sift rice flour and plain flour into a bowl.
2. Combine coconut milk, eggs, sugar and salt in a deep mixing bowl and stir well to dissolve the sugar.
3. Strain the mixture.
4. Fold in the sifted flour and the sesame seeds into the mixture and whisk until it is lump free. The consistency of the batter should be slightly thin –like that of a crepe better or it should form a thin stream from your whisk.
5. Heat oil in a wok to about 180°C to 190°C.
6. Place a Kueh Ros brass mould into the oil to heat it.
7. When the mould becomes hot enough (after about 5 minutes), remove the mould and dip it three-quarters  way into the batter. Make sure that the sides are coated with batter.
8. Put the mould into the hot oil and hold on to the handle until the batter is semi-set and then slowly release the Kueh Ross into the oil by jiggling the mould and leave to deep-fry till batter turns golden brown and looks crisp. You can use a pair of chopstick to release the Kueh Ros from the mould if it sticks to it.  Ensure that you do not distort the shape of the Kueh Ros.
9. Shake a little to remove the pastry from the mould. Remove the Kueh Ros from the oil, then drain and leave to cool on absorbent kitchen paper.
10. Store in airtight containers.

Note:  Place the mould in the hold oil briefly before dipping it again in batter.  The mould must be always hot before you dip it in  batter.  If there are any bits and pieces of fried batter crumbs floating in the oil, remove it with a slotted spoon as otherwise  these crumbs will stick to the Kueh Ros.