Kue Kembang Goyang/Loyang

 

Finally I found a good recipe by 傻大姐美食厨房 on YouTube.  I have made this several times it's always turn out great.

This looks easy, but for the first timer, don't be surprised if you fail. There are several things you must take note.

1. Be ready some kitchen towel to soak excess oil from mould after every dip from hot oil.

2. dip mould into batter just at the same level of the mould edge. If you over dip cover up the mould.  It will hard to release from mould to the hot oil.

3. do not fry kue too long, or else will burn. Because when you dish up, the kue will continue cook, automatically it will turn brown.

4. After dip batter immediately transfer to hot oil dip and release, no waiting. 

Kue Kembang Goyang/Loyang 

100g Glutinous Rice Flour 

100g Rice Flour 

100g cornflour 

5 eggs

130g sugar

250g coconut cream

Sesame seeds 

* Mix everything together,  let it set for 3 minutes.

* Heat oil medium heat, test 1 pcs first.

* dip mould into batter transfer into oil, shake to release kue. 

* when it's light brown, flip to the other side.

* Dish up when the kue turn light brown. 

* always control fire while frying. 

* dish up kue, let it cool and store into air tight container. 

Low fire, shake it off from the mould fast and do not need to fry this too brown, because it will continue brown itself.