蜂窝饼（Beehive Cookies)

这个口感吃起来像kuih kapit 的饼干，但是外貌像蜜蜂窝，

在华族当中，顾名思义- 就叫蜂窝饼。

This Beehive Cookies taste like love letter(Kuih Kapih),

It is known as "Beehive" because it looks like one.

可是在友族眼中，它像玫瑰花多于蜜蜂窝。

顾赢得玫瑰饼（Kuih Rose )的雅称。

However,to our Malay friends, it is known as "Rose Cookies" because it .resemble a rose to them.

除此之外，它还有许多不同的名呢，

有人称之Kuih Loyang, 因为他的模子是由黄铜制成；

有人称Kuih Lubang ,因为他外貌好似洞孔。

不知你会喜欢那个名字呢？

Beside  that, to some people it is also know as "Kuih Loyang" .

In Malay language " loyang" means brass . 

Since the mould is made from brass,

 that is why it is called "Kuih Loyang".

Others called it  "Kuih Lubang" .

" Lubang" means "hole" in the Malay language.

蜂窝饼（Beehive Cookies)
Recipe adapted from : My Kitchen Snippets
 
Ingredients :
 200ml boxed coconut milk and add 150ml water
170g castor sugar
2 egg, beaten lightly
1/4tsp salt
240g rice flour     }
60g plain flour
oil for deep frying

蜂窝饼黄铜模子。

kuih rose brass mould 

Method:
1.  You need the kuih rose brass mould as show above picture.
2.  Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved.
3.   Add in the egg and whisk until well blended.
 4.  Stir in sifted flours and mix to form a smooth batter. Strain the mixture through a wire mesh sieve to prevent any lumps. If the batter is thick, just add a little more water until the consistency is just right.
5.  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.
6.  Return the mould to the hot oil and deep-fry the batter till its turn golden brown and crispy. Shake a little to remove the pastry from the mould.
7.   Remove the kuih rose from the oil , then drain and leave to cool on absorbent kitchen paper. Store in airtight container.

这是一款富有浓浓的椰奶香，口感又酥酥脆脆的饼干。

也是具有叫人停不了口的魔力的。

This cookie is very crispy and full of coconut milk aroma.

 Once you tried it ,you would not want to stop.

虽然材料和准备功夫简单，

可是油炸工作可就蛮考功夫了。

火候的拿捏，长时间的站立，耐心的一片片慢炸。。。。。。

还真的有一定的挑战度。

Even though the ingedients and preparation steps is easy,

but the frying job is challenging.

To produced delicious Beehive Cookies you need to be able to get the right flame intensity,

the patient in enduring standing long hours to slowly fried the cookies one by one.

这次的蜂窝并，幸好有Na Nak 拔刀相助，

不然更多的黑玫瑰，非洲蜂窝出现呢！

（火候太大，或动作太慢，很快焦黑）
谢谢你，亲爱的 ! 

Much appreciation to my dear Na Nak for helping me .
It has been a memorable experience. 



*****Enjoy!*****

I am linking this post to Bake-Along #57 : Theme - Chinese New Year Cookies organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
 

4. Transfer the mould into the batter and dip just deep enough to cover the sides neatly, leaving the top surface batter-free. Keep still for about 5 seconds. - See more at: http://lengskitchen.blogspot.com/2013/02/beehives-cookies.html#sthash.nfbgdy7W.dpuf

4. Transfer the mould into the batter and dip just deep enough to cover the sides neatly, leaving the top surface batter-free. Keep still for about 5 seconds. - See more at: http://lengskitchen.blogspot.com/2013/02/beehives-cookies.html#sthash.nfbgdy7W.dpuf

4. Transfer the mould into the batter and dip just deep enough to cover the sides neatly, leaving the top surface batter-free. Keep still for about 5 seconds. - See more at: http://lengskitchen.blogspot.com/2013/02/beehives-cookies.html#sthash.nfbgdy7W.dpuf