Traditional Malaysian Kuih Loyang Recipe

Ingredients

  • 200 grams of rice flour
  • 150 grams of wheat flour
  • 5 eggs
  • 2 cups of coconut milk
  • 200 grams of granulated sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of pandan essence
  • Vegetable oil, for deep frying

Steps and instructions

  1. In a mixing bowl, combine the rice flour and wheat flour.
  2. In a separate bowl, beat the eggs until they are well mixed.
  3. Add the coconut milk, granulated sugar, salt, and pandan essence to the eggs and whisk thoroughly until the sugar is fully dissolved.
  4. Gradually pour the egg mixture into the flour mixture, stirring continuously to avoid lumps and create a smooth batter.
  5. Allow the batter to rest for about an hour.
  6. While the batter rests, prepare your frying setup. Pour vegetable oil into a deep pot or pan and heat it over medium heat.
  7. Once the oil is hot, dip the kuih loyang mould into the oil for about 30 seconds to heat it up.
  8. Dip the heated mould into the batter, making sure not to submerge it completely. The batter will cling to the mould.
  9. Carefully place the mould into the hot oil, letting the batter fry until it becomes golden brown and crispy. The kuih loyang should easily slide off the mould.
  10. Use a slotted spoon to remove the kuih loyang from the oil and drain it on a paper towel-lined plate.
  11. Let the kuih loyang cool completely before serving.

Tools for making

  • Mixing bowl - A large bowl for combining the dry and wet ingredients.
  • Whisk - A utensil used for thoroughly mixing the batter.
  • Kuih Loyang mould - A traditional brass mould used to create the intricate designs of the kuih loyang.
  • Deep pot or pan - A cooking vessel for deep frying the kuih loyang.
  • Slotted spoon - A spoon with slots or holes to safely retrieve the fried kuih loyang from the hot oil.
  • Paper towels - Absorbent paper for draining excess oil from the fried kuih loyang.

Recipe variations

  • Replace the wheat flour with all-purpose flour for a slightly different texture.
  • Add a pinch of turmeric powder to the batter for a vibrant yellow color.
  • Substitute the pandan essence with rose water or vanilla extract for a different flavor profile.
  • For a gluten-free version, use a gluten-free flour blend instead of the wheat flour.
  • Add finely grated coconut to the batter for extra texture and flavor.
  • Sprinkle cinnamon sugar or powdered matcha on top of the kuih loyang before serving for an added twist.
  • Create a savory version by omitting the sugar and adding finely chopped spring onions or scallions to the batter.
  • For a vegan option, replace the eggs with a vegan egg substitute, such as mashed banana or applesauce.
  • Experiment with different shapes and designs using various kuih loyang moulds available.
  • Try shallow frying the kuih loyang in a non-stick pan for a healthier alternative.

Recipe overview

Kuih Loyang, also known as Honeycomb Cookies, is a traditional Malay dessert that is often enjoyed during festive seasons. This delicacy is made from a batter of rice flour, wheat flour, eggs, coconut milk, sugar, and a hint of pandan essence, which gives it a unique and pleasant aroma. The batter is then deep-fried using a special mould to achieve its distinctive flower-like shape. The result is a crispy and sweet treat that is golden brown in color, with a honeycomb pattern. Making Kuih Loyang may require a bit of time and patience, especially when it comes to frying the batter using the mould, but the end result is worth it. Expect a deliciously crunchy, sweet, and aromatic cookie that is perfect with a cup of tea or coffee. Enjoy the process and happy cooking!

Common questions

  1. Can I substitute rice flour or wheat flour with other types of flour? It is best to use rice flour and wheat flour for this recipe as they provide the desired texture and taste. Substituting with other flours may alter the final result.
  2. Can I use canned coconut milk instead of fresh? Yes, you can use canned coconut milk if fresh coconut milk is not available. However, fresh coconut milk tends to yield better flavor.
  3. How do I know if the oil is hot enough for frying? You can test the oil temperature by dropping a small amount of batter into the oil. If it sizzles and immediately rises to the surface, the oil is hot enough for frying.
  4. Can I reuse the leftover batter? Yes, you can save the leftover batter in an airtight container in the refrigerator for up to 2 days. Make sure to stir it well before using again.
  5. Can I store the cooked kuih loyang? Yes, you can store the cooked kuih loyang in an airtight container at room temperature for up to 3 days. However, they are best enjoyed fresh.

Serving dishes and utensils

Origin stories

Kuih Loyang, also known as honeycomb cookies or rose cookies, is a traditional treat hailing from Malaysia and Singapore, often enjoyed during festive seasons such as Chinese New Year and Hari Raya. This delicacy, with its intricate floral design reminiscent of a honeycomb, speaks volumes about the patience and precision required in traditional Southeast Asian cooking. The cookie gets its name from the Loyang mould used to create its characteristic shape. Despite being a simple combination of basic ingredients, Kuih Loyang represents a rich culinary tradition, embodying the festive spirit across generations. Each crispy bite of this golden treat takes one back to the nostalgic moments of communal cooking and shared joy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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