Honeycomb Cookies/Kuih Loyang/蜂窝饼

This Honeycomb Cookies recipe is very crunchy and delicious. One of the must-have cookies in Chinese New Year.

这食谱的蜂巢饼是非常的松脆好吃！农历新年中必备的饼干之一。

Honeycomb Cookies/Kuih Loyang/蜂窝饼

Ingredients食材:

100g glutinous rice flour 糯米粉

100g rice flour  粘米粉

100g Corn flour 玉米粉

5 Eggs(A) 鸡蛋(A)

130g Caster Sugar 细砂糖

250ml Coconut Milk 椰浆（如果不要椰浆 ，就200ml清水代替）

A pinch of salt 少许盐

Proper Amount of White Sesame 适量白芝麻(如果喜歡芝麻，可以加入）

Proper Amount of Cooking Oil 适量食用油

Method:

1. Lightly beat 5 eggs, add 130g of sugar and mix till sugar disolve. Add in 250ml coconut milk and a pinch of salt (also can replace with 200ml water if don't like coconut milk), mix well.

2. Add 100g of glutinous rice flour, 100g of rice flour and 100g of corn flour and mix well.

3. After stirring evenly, filter the batter 1-2 times, after filtering, set aside for 20 - 30 minutes or 1 hour.

4. Put the honeycomb cookies mold into the oil pan, the amount of oil must cover the mold (the oil temperature will be stable if there is enough oil), and heat it over a medium heat.

5. Put the chopsticks in and see the bubbles pop up, you can start frying the cookies.

6. Take out the hot mold, shake it gently, spill the excess oil on the hot mold, and dip a kitchen paper towel to absorb the excess oil.

7. When dipping the batter, the batter must not cover the mold, otherwise it will not be demolded.

8. Put the battered mold into the pan without touching the bottom of the pan. After frying for 10-15 seconds, pick up the mold and shake it in the oil to release the honeycomb cookies.

9. When the surface color is slightly golden, turn it over and fry it again. When it is golden, pick it up and place it in a large dish covered with oil-absorbing paper.

10. After cooling, put it in an airtight jar.

Notes:

• Remember to soak the molds in oil for overnight before using them to make cookies.

做法：

1.稍微打散5粒蛋，加入130克细砂糖，混合直至糖溶解。加入250毫升椰奶和少许盐（如果不要椰浆，就以200ml清水代替），拌匀。

2.加入100克糯米粉，100克粘米粉和100克玉米粉混合，搅拌均匀。

3.搅拌均匀后，把面糊过滤1-2次，过滤好后，搁置一旁，静置20-30分钟或1小时。

4.把蜂巢饼模具一起加入油锅里，油的量必须盖过模具（油够多，油温才会稳定），以中火烧热。

5.把筷子放进去看到泡泡冒起来，就可以炸了。

6.取出热模，轻轻摇一下，将热模上多余油洒下，再沾一沾厨房纸巾，以吸干多余的油（模太油也是很难沾得上迷糊的）。

7.沾面糊时，粉浆不可以盖过模型，不然不会脱模。

8.将沾了面糊的模放入锅里，别碰到锅的底部，炸10-15秒后，将模拿起在油里轻轻摇晃，让蜂窝饼脱模。

9.蜂窝饼脱模后，当表面颜色稍微金黄色时，将其翻过再炸一下，呈现金黄色时，就将它捞起放在已经铺上吸油纸的大盘里。

10.待凉后，收进封密罐子里。

提示：

• 切记将模具先在油中浸泡过夜，然后再使用它们制作饼干。

Recipe references from: 傻大姐美食厨房 Shadajie kitchen

Happy Making!