Notes

👉🏻 For Thick coconut milk we always use AYAM BRAND coconut cream

👉🏻 We use one mould when making this cookies. Prep and measure all ingredients.

👉🏻 Read TIPS at the end of this recipe

Into a mixing bowl, Sift together the rice and plain flour. Add salt and whisk to combine all three well. Keep aside.

In a separate mixing bowl, whisk eggs, sugar and coconut milk/coconut cream until sugar is dissolved. Add flour mixture from the previous step. Whisk again until the batter is smooth.

Heat enough oil in a wok for frying. Heat over medium high. Place your cookie mould in the hot oil and let it sit for a while before using it. Once the oil is well heated, turn the heat to medium low.

Next, dip half of the mould into the batter. See pic below. Dip it just enough to cover the sides, leaving the top surface batter-free. Keep mould still in the batter for about 5sec. Then Immediately transfer the mould into hot oil. Dip the whole thing for 10-15 seconds in hot oil (avoid mould touching the base of the wok when submerging it) and then, lightly Shake it to release the cookie. See below.

Tip: use skewer or chopstick to push the cookie down if it sticks to the mould.

Fry and flip the cookie until it turns light golden brown. It's important to note that, it takes few tries to get the whole frying process right. Always adjust the heat when required. Once done, Remove from the oil onto cooling rack.

Leave cookies to cool completely before storing in an airtight container.