Made these today and they came out perfect. I added a little rose essence as my mom made with it. Next time I go back to Singapore I need to get the bigger mold. Thank you for sharing ur recipe.
Thank you for uploading and sharing though i just discovered your video almost a year later 😅 this brings so much of a good ol memories of my late grandmother. Add on to the nice and soothing music background. 💕
Follow the recipe as it is and the cookies should turn out as shown in video. Recipe at mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
Tips: 1 Hotter mould will yield thicker shell cookie. If you prefer thinner shell, lower the temperature of the mould accordingly, it will require some practice, thinner shell cookie will be smoother and brown more evenly. 2 There will be some oil left on the batter after each dipping, stir the batter before making another dip. 3 Use a paper towel to absorb excess oil from the mould before each dipping. 4 This recipe make 50 thin shell cookies, or about 40 for thicker cookies. Recipe at: mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/ If you find this video interesting, please Share and Like the video. Don’t forget to Subscribe Our UA-cam Channel.
My problem with hotter mold is when I pick up the batter.. it slip right off the mold before I have a chance to place it into the oil. After some adjustment it turn out nice. This recipe is really nice and think and crispy!
Thanks for sharing this traditional Malaysian “biscuit”. I notice that you use only rice flour and others’ recipes use corn flour/ all purpose flour. Would tell me the difference will make if I use the mixture of flours?
Too much of batter on the mould, coat less batter and you will get a smoother surface, to do that you need to slightly reduce the temperature of the mould, try not to submerge too long in hot oil. Use try and error to get the right temperature.
Very beautiful cookies, can I add equal portion of all purpose flour and rice flour? Will the cookie come out perfect? Please guide, I'm planning to prepare it today.
TQ for sharing😊cuz this really bring back memories when i first make this way way back since young probably around 10 years old 😅. Ps...Will try to make this kuih again using your recipe for 🌸Chinese🐀New🐀Year🌸 next month...
This recipe make 50 thin shell cookies, or about 40 for thicker cookies. Refer to recipe page, all detail is written. mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
Not loyang but goyang means shaking during frying we have to shake the mould to slide down the kueh loyang means tray and fifty gram oh plain flourto give the batter crispy not to thineasy to break
Хочу такой хворост,но не знаю где купить такую палочку!Много лет назад у меня была палочка,но при переезде в другую страну потерялась.Помогите мне приобрести её!Рецепт я сохранила!!!
Via Google Translate: Соты Печенье (Kuih Лоян, Розетта печенье) Рецепт | MyKitchen101en Ингредиенты: 200г рисовая мука 100г яйцо (около 2x60g яйца) 100g мелкозернистый сахарный песок 150г кокосовое молоко 100г воды ½ чайной ложки соли Инструкции: 1 метелкой 100г яйцо, 100 г мелкозернистый сахарный песок, кокосовое молоко 150 г, 100 г воды и ½ чайной ложки соли. 2 просеять в рисовой муки, тесто венчиком тщательно до получения однородной массы без видимых комков, не отдохнуть в течение 15 минут. 3 Добавить в достаточном количестве масла для жарки, место соты печенья плесень в Жидкое топливо до 140 ° C-150 ° C (280 ° F-300 ° F). 4 встряхнуть плесень осторожно , чтобы удалить излишки масла. Dip горячей латунная формы в жидкое тесто, убедитесь , что тесто не превышает верхнюю часть формы. 4.1 Перемешать тесто перед погружением в пресс - форме. 4.2 Используйте бумажное полотенце , чтобы поглотить избыток масла из пресс - формы перед каждым погружением. 4.3 Убедитесь , что тесто не переходит в верхней части пресс - формы при погружении. 5 Погрузите формы в горячую кулинарное масло, не трогают основание кастрюли. Перемещение формы вверх через 10-15 секунд, наполовину сделано печенье должно скользить вниз в масло. Вы можете использовать палочку или шампур , чтобы толкать его вниз , если печенья палочке в литейную форму. 6 Повторите шаги 4 и 5 выше для другого печенья, пока все жидкое тесто не будет израсходован. 7 Фрай до светло - золотистого цвета, место на бумажное полотенце , чтобы поглотить избыток масла для жарки. 7.1 Используйте бумажное полотенце , чтобы поглотить избыток нефти. 8 полностью остыть и хранить в герметичном контейнере.
Here in Malaysia most of food recipe adopted from India,China and other country to.Even our ahthirasam they called peniram...actually.They also do appam,putu and many food too.
Achi murukku,tamil(indian)tradisional food.😀😀😄👍👍
Made these today and they came out perfect. I added a little rose essence as my mom made with it. Next time I go back to Singapore I need to get the bigger mold. Thank you for sharing ur recipe.
Wow ..cantik betul kejadiannya...the most perfect shape setakat ni...want to try these...
I tried it and it became very beautiful ly am very happy in first time I made it
Great 👍
This is one recipe from Tamilnadu, India.. Actually it's name is"Achu Murukku".. Will be yummy...😍😋
Thank you for uploading and sharing though i just discovered your video almost a year later 😅 this brings so much of a good ol memories of my late grandmother. Add on to the nice and soothing music background. 💕
I've never seen this technique before, how cool. I was wondering how the intricate design was made.
Wow what an ingenious way to prepare this cookie.
Thank you for sharing this recipe 🙏😊
I've tried making these but mine really puffed up (maybe I used too much egg) yours holds its shape and is light! Thanks for your video!
Follow the recipe as it is and the cookies should turn out as shown in video. Recipe at mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
How does one know how much to heat the mould and what about repeating the step? How long does the mould have to be re heated??
@@liliandcruz a lot of trial and error, but this recipe is about 140°C-150°C(280°F-300°F)
Mine puffed up too but when i add more water and salt it became smoother and tastier
Its look like srilankan kokis
Wow
Beautiful
Tips:
1 Hotter mould will yield thicker shell cookie. If you prefer thinner shell, lower the temperature of the mould accordingly, it will require some practice, thinner shell cookie will be smoother and brown more evenly.
2 There will be some oil left on the batter after each dipping, stir the batter before making another dip.
3 Use a paper towel to absorb excess oil from the mould before each dipping.
4 This recipe make 50 thin shell cookies, or about 40 for thicker cookies.
Recipe at: mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
If you find this video interesting, please Share and Like the video. Don’t forget to Subscribe Our UA-cam Channel.
buat kuih ni pki tpong apa ya
Tepung beras
My problem with hotter mold is when I pick up the batter.. it slip right off the mold before I have a chance to place it into the oil. After some adjustment it turn out nice. This recipe is really nice and think and crispy!
Yummyyyy
It became wow
Very nice,Is it dry rice powder or wet powder
Dry.
That's a perfect kuih loyang
Brings back so many good memories. Where
Where can we buy the mould?
I bought from bakery supplies shop, you may find it online too.
Tq for sharing your recipe. I love the texture and the taste. However, it's very oily and I did drain it on the kitchen tissue paper. Pls advise.
If you make larger portion, you need to change the cooking oil when you notice the cookies start to become oily.
Wow beautiful
Thanks for sharing this traditional Malaysian “biscuit”.
I notice that you use only rice flour and others’ recipes use corn flour/ all purpose flour. Would tell me the difference will make if I use the mixture of flours?
All-purpose will yield different texture because of gluten content.
@@MyKitchen101en Thanks i tried your recipe with black and white sesame using only coconut milk, it was perfect!!
She made a perfect flower
Very very nice recipes
So neat. So beautiful.
i Like good job thank you
Wow so yummy recipe Dear
May I know what brand rice flour do you use pl.tq
I use Blended Rice Flour (Tepung Beras Campuran), there are a few brand: Cap 3 Gajah Erawan, Cap Teratai
baru nemu channel ini, beli cetakkannya dimana yaa..? sy di Jakarta
Beli dari baker supplies shop (Malaysia). Boleh cuba cari online, search "rosette cookies mould".
This is one of my favorite cookies...
Rose cookies are yummyyyyyy
love love love remind me of my childhood thank you so much
Wow, beautiful.... yummy too. 😋😋😋
Ohhh God they make these here in Nigeria too, I've always wondered how it's made. Crunchy goodness
Yummy yummy.. i will try 😍🤝
hey this is accu murukku
Very nice
Where did you buy this rose cookie mould ? It's very strong and sterdy
I bought from bakery supplies shop.
Baking Frenzy
Hi...i made this recipe just now...it was very crispy & tasty but why there is alot bubbles like on the cooked rosette?
Too much of batter on the mould, coat less batter and you will get a smoother surface, to do that you need to slightly reduce the temperature of the mould, try not to submerge too long in hot oil. Use try and error to get the right temperature.
@@MyKitchen101en tq so much dear...
Next time surely i will try it...but outcome taste was superb mind blowing. God bless you for sharing the recipe👍
Suhu minyak sederhana atau perlahan?
140°C-150°C(280°F-300°F), refer detail recipe at mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
100% rice flour atau brand apa
Esta peça tem um nome especial?? Você tem o contato do fabricante??? Muito bonito seu trabalho, parece delicioso!!😁
Rosette cookies using Rosette molds. I believe it's available in your country.
Best video
In india (kerala) we called this achappam..... our traditional snack....
Its similar to acchu murukku
Good👍
Wow so yummy I loved this food
Wow nice😋
Hi cn i use pkt coconut milk
Yes.
ACHI MURUKKU , TRADITIONAL INDIAN RECIPE
I think we should just enjoy eating.....instead of argueing about the orgin of the food.....cheers😋😋😋😋😋😋😋
Very beautiful cookies, can I add equal portion of all purpose flour and rice flour?
Will the cookie come out perfect?
Please guide, I'm planning to prepare it today.
I haven't try but it should be ok, not sure whether it will come out perfect though.
@@MyKitchen101en Thanks for your reply, I tried using all purpose flour and rice flour, it just came out perfect.
Thanks sharing... support ✌️
Looks so yummy 😋
Thank you for recipe.. Its very deliciously. Rekomen channel.. Tq👍😋
TQ for sharing😊cuz this really bring back memories when i first make this way way back since young probably around 10 years old 😅.
Ps...Will try to make this kuih again using your recipe for 🌸Chinese🐀New🐀Year🌸 next month...
I am from sri Lanka. Where buy this mould?
www.joeysbakeshoppe.com.sg/product-category/kueh-molds/
shopee.com.my/(S)-Acuan-Loyang-Kuih-Rose-Kuih-Goyang-Honeycomb-Brass-Mold-Mould-i.1757944.995144567
bagus
👍👍 thank you for sharing. May I know where can I buy the mould? I’m from PJ.
I bought from bakery supplies shop Bake with Yen.
You may find it online, search for "rosette cookies mould".
Hi, may I ask how long does this cookie last?
I usually serves within 2 weeks. It won't turn bad, but if you keep deep-fried food for too long, it will have unpleasant oily smell.
@@MyKitchen101en Thanks
Do you have the measurements in cups? I don't have a weighing machine
Which rice to use? Boiled or white rice ?
It is store bought "rice flour".
Where can I buy the cookie maker
Can’t find it on eBay Amazon Etsy
Try search for "Swedish rosette iron", there are similar ones.
Hai.150g coconut milk means 150ml ?
No its in gram
Thank you.
for new mould got any things we should do? to prevent sticky
I use new mold too, it won't stick. Make sure the batter does not go over the top of the mould when dipping.
Tqq... 🤗 Your recipes...
Where can I purchase
Where did you buy your Mold?
Bought from bakery supplies shop, available online too with different pattern, you may search for "acuan kuih loyang" or "rosette cookies mold".
80% flour
1 egg
50% sugar
75% milk coco
50% water
1/2 tsp salt
Hi ...What brand of rice flour u used?
I use blended rice flour, any brand is fine.
Superb dear 😍
What size is the loyang mould?
Diameter=8-cm.
Nice
how can i get the that tools ????
You may try to find it online, search for "rosette cookie mould".
can i not to add egg? im using blended rice after soak it for 2 hours.
I haven't tried without egg, you may try.
How much does this recipe make?
This recipe make 50 thin shell cookies, or about 40 for thicker cookies. Refer to recipe page, all detail is written. mykitchen101en.com/how-to-make-thin-and-crispy-honeycomb-cookies-kuih-loyang-rosette-cookies/
Can use milk not coucont milk??it's the same résulte ?and sorry for m'y english i'am from Algier's
You may try using evaporated milk.
@@MyKitchen101en OK Thank you
radiah
I don’t like coconut milk can I add cow milk?
You may try.
Maine denedi ve sonucu Jat😊
Not loyang but goyang means shaking during frying we have to shake the mould to slide down the kueh loyang means tray and fifty gram oh plain flourto give the batter crispy not to thineasy to break
Some call it goyang (shaking), but it is call Loyang in some other places because of the brass (Loyang) mould.
How many is 100g egg
About 2 (M size/grade B) egg, crack the eggs lightly beat and measure out 100 g of egg.
Use maida &rice flour in the proportion of 2 cups maida & 2 tbsp rice flour!!
Where are you buy this mould
I bought from bakery supplies shop.
👍
Whare can I buy the biscuit maker
You may find it online, try searching for "rosette cookie mold".
Where can I find
In my place, South India, Kerala we call it acchu-appam ...
Who cares
👌👌👌👌
Хочу такой хворост,но не знаю где купить такую палочку!Много лет назад у меня была палочка,но при переезде в другую страну потерялась.Помогите мне приобрести её!Рецепт я сохранила!!!
You may find the mould online, search for "rosette cookies mould".
Ответ не помог,не читаю по английски!!!
@@MyKitchen101en если можно ответ по русски,не владею английским
Я тоже не говорю по-русски, просто переведите через Google Translate.
مشبك ظريف وحلو
Dimana. .yah sy bs dapetin cetakan kue.mirip kembang goyang.ini yah....tlg infonya yah....tks.
You can find them online.
Di malaysia banyak....online jugak boleh.wow shop.sho per.lazada
Vos créations sont magnifiques ou trouvé cet ustensile svp?
You should able to find them online, search for rosette cookie mould/iron
🥰😋😋😋
How can I get the mold
You may find it online, search for "rosette cookie mold".
macam cara nk bg kuih ni tk melekat masa mengoreng
Ikut cara dalam video, kuih tidak melekat.
Dimana sy bs beli cetakan nya di Indonesia?
Beli dari bakery supplies shop, boleh beli online, cari "acuan kuih goyang".
Hi,May I know why do we need to add water?
To make the batter thinner, so that the cookies will not be too thick.
Like
This Indian traditional food.
👍👍👍🌹🌹🌹
What size is your mold?
Diameter = 8 cm.
Хочу приготовить, но не знаю что к чему
Via Google Translate: Соты Печенье (Kuih Лоян, Розетта печенье) Рецепт | MyKitchen101en
Ингредиенты:
200г рисовая мука
100г яйцо (около 2x60g яйца)
100g мелкозернистый сахарный песок
150г кокосовое молоко
100г воды
½ чайной ложки соли
Инструкции:
1 метелкой 100г яйцо, 100 г мелкозернистый сахарный песок, кокосовое молоко 150 г, 100 г воды и ½ чайной ложки соли.
2 просеять в рисовой муки, тесто венчиком тщательно до получения однородной массы без видимых комков, не отдохнуть в течение 15 минут.
3 Добавить в достаточном количестве масла для жарки, место соты печенья плесень в Жидкое топливо до 140 ° C-150 ° C (280 ° F-300 ° F).
4 встряхнуть плесень осторожно , чтобы удалить излишки масла. Dip горячей латунная формы в жидкое тесто, убедитесь , что тесто не превышает верхнюю часть формы.
4.1 Перемешать тесто перед погружением в пресс - форме.
4.2 Используйте бумажное полотенце , чтобы поглотить избыток масла из пресс - формы перед каждым погружением.
4.3 Убедитесь , что тесто не переходит в верхней части пресс - формы при погружении.
5 Погрузите формы в горячую кулинарное масло, не трогают основание кастрюли. Перемещение формы вверх через 10-15 секунд, наполовину сделано печенье должно скользить вниз в масло. Вы можете использовать палочку или шампур , чтобы толкать его вниз , если печенья палочке в литейную форму.
6 Повторите шаги 4 и 5 выше для другого печенья, пока все жидкое тесто не будет израсходован.
7 Фрай до светло - золотистого цвета, место на бумажное полотенце , чтобы поглотить избыток масла для жарки.
7.1 Используйте бумажное полотенце , чтобы поглотить избыток нефти.
8 полностью остыть и хранить в герметичном контейнере.
@@MyKitchen101en спасибо за рецепт.обязательно приготовлю
Hey ethuku per atchu muruku
Here in Malaysia most of food recipe adopted from India,China and other country to.Even our ahthirasam they called peniram...actually.They also do appam,putu and many food too.