This is also a good pastry/snack to make for any celebrations. In a couple weeks time we are celebrating Chinese New Year which falls on February 19, 2015. Well, during this period, many households will be very busy cleaning, baking and preparing to usher the New Year.
My family loves this snack but I normally make just sufficient amount to consume. This pastry is not baked but fried and of course, it is not a great thing as it is too greasy but tasty. Anyway, I hope this recipe will interest you.
325g rice flour
6 tablespoons all-purpose flour
340g raw sugar/granulated sugar
1/8 teaspoon salt
5 large eggs
675ml “Choice Brand or any brand of your choice) coconut milk/fresh coconut milk
2 teaspoons clear pandan extract
Enough canola/vegetable/corn oil for deep frying
In a large mixing bowl with coconut milk, raw sugar/granulated sugar, salt and eggs and combine well. Stir with a wire whisk until raw sugar/granulated sugar dissolves. Gradually add rice flour and all-purpose flour into the egg mixture and combine until well and then sieve thru a large fine sieve to release the lumps. Set aside.
Heat a wok/deep fryer with canola/vegetable/corn oil over medium-high heat. Place the Goyang mould in the hot oil before dipping in the batter. When the Goyang mould is very hot, dips the goyang mould into batter and just coat well on the bottom and sides. Return the coated goyang mould to the hot oil and slowly shake to release the kueh goyang to deep fry until golden brown. If the releasing is difficult, use a wooden chopstick to release. Remove the golden brown Kueh Goyang/Kueh Rose to a tray lined with kitchen paper towels to absorb some of the grease from the kueh. Leave it to cool completely. When it is cool transfer to a air-tight container to keep. Continue the same procedure until all the batter is use up.