Bee Hives Cookies aka Kuih Loyang 蜂巢饼

Other than Almond Biscotti, this is another classic Chinese New Year cookies that I love - Bee Hives Cookies aka Kuih Loyang. I never like deep frying food at home but for these super delicious cookies, I did it because I really couldn't find a good one at the stores. A good one that is crispy and full of coconut aroma. 

Last year, I made some for my parents and in laws, they all loved it so much... so this year, I'm making more for them. ;)

Deep frying the bee hives cookies using Song Cho IDEAL Wok make things easier - easier to control heat and easier to flip the cookies. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for deep frying. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environementally friendly

Ingredients: 
材料

40g Glutinous Rice Flour 糯米粉 40克

40g Rice Flour 粘米粉 40克

40g Corn Flour 玉米粉／粟粉 40克

2 Eggs 鸡蛋 2粒

50g Castor Sugar 细砂糖 50克

100g Coconut Milk 新鲜椰浆 100克

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Method:
步骤

1. Mix all ingredients, pour through a sieve.
把所有材料拌均后过滤。

Song Cho IDEAL Wok and bee hives cookies mould. 

2. Pour generous amount of oil in Song Cho Ideal Wok, heat oil with the cookie mould. 
松厨IDEAL锅里加入油，烧热。

3. When the mould is heated, remove the mould from the hot oil, dip the mould into the batter to coat the bottom part of the mould with batter, return to the wok and fry till the cookie release into hot oil. Flip cookie to get an even colour of both sides. When the cookie turn light brown, transfer the cookie onto a cooling rack. Repeat for the rest.
将蜂巢饼模放入热油中浸热，取出沾上面糊，放入热油炸至脱模。把蜂巢饼两面炸金黄色然后捞起，重复步骤至用完面糊。这配方做的蜂巢饼非常香脆，不易漏风，收密封盒至少可保存三个月以上。 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

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