Traditional kuih ros is eaten on Hari Raya Aidil Fitri( Malay New Year) but we do make some kuih ros in the nonya community too...anyway one of my aunt do make some of her best kuih ros recipe...this is from her collection which I had changed a little to suit my taste....
Kuih Ros
Ingredients :
16 oz rice flour - sifted
1/2 tsp salt
5 cups vegetable oil for frying
Ingredients A : mixed to dissolve :
4 cups coconut milk
8 oz granulated sugar
Method :
Put flour in the mixing bowl and make a well in the middle. Slowly pour in the ingredients A, stirring in one direction till smooth. Strain and leave for 1 hour.
Heat the vegetable oil and then place the kuih rtos mould in oil to heat it.
Dip hot mould three-quarters into batter.
Tip : Always stir the batter before dipping the mould into it. If you dip too much into the batter, the kuih will get stuck onto the mould.
Take mould out of the batter and immerse it in hot oil. Shake mould gently to release kuih, taking care not to touch the side nad base of the frying pan.
Deep-fry on medium heat until golden brown. Dish up and drain.
Leave to cool completely before storing. Kuih Ros can be kept crispy for a long time. Sometimes it is called Kuih Goyang.
Kuih Ros Mould