KUIH LOYANG / HONEYCOMB BISCUITS

This is crispy ,crunchy and sweet,coconut milk and taste egg flavor.Traditional CNY goodies. A lot of recipes using rice flour and plain flour,it is crispy,but when you bite in in your mouth,sometimes a small chip end of it will bite your gum or on your side of flesh,quite uncomfortable. This recipes was
tested by my eldest sister using a few different type of flour.At last she got it right,instead of rice flour she use cornflour,really crispy and crunchy,you won't get the uncomfortable when you eat. Friend who eat our honeycomb biscuite,they will ask for the recipe. Try it yourself,only you will know.You have to use the mould picture on top.

KUIH LOYANG / HONEYCOMB BISCUITS

Ingredients;
250g cornflour
100g plain flour
5 egg (lightly beaten)
150g sugar or more (adjust to your own sweetness you like)
1 fresh grated coconut mix with 600ml water together to get a medium thin milk

Method;
sift the plainflour and cornflour together,keep aside.
fresh grated coconut milk,use your hand to mix and squeeze with water togehter,drain through a seiver for a clear med thin coconut milk.put aside.In a pot, add the sieve flour,make a hole in the middle slowly add coconut milk and egg in between to get a thinner than mushroom soup,lastly add in the sugar and use a wooden to stir till the sugar is dissolved.sieve through a drainer to get a smooth batter. Heat half pot of cooking oil,put in the mould to heat it ,when it hot enough,take out
the mould,shake out the oil,dip into the batter to coat it nicely( to the same level height of the mould)
don't over coated or it will never came out of the mould,if this do happen ,use a chopstick,to pull away the batter,discard,put back the mould to heat it hot.Put the coated mould back into the hot oil,
using medium high or low until the batter is slightly cook,shake the mould  and slight pull out a bit,let it get to a slight yellowish colour. then only you pull out the mould and let is get slight medium brown, use a slotted spoon with hole,dish up and set on the paper towel to drain away the oil.let it cool and set .once it cool ,keep in an airtight container at room temperature.It can last a month.

Note;
the oil have to be hot enough,adjust the heat from time to time until you can  get the right heat.The
mould you have to know musn't too hot once it dip into the batter,the batter will come off,it .if the mould  cetain part is not hot  evenly or else it will coated certain part only.before every dip the mould have to put back to heat to the right temperature. You have to try a few time to know it. Must have the patient when making this honeycom biscuits.Another important is the batter concsistency,not too thin ot thick.If the batter tto thick,add some water,stir well combine.Not necessary to use all the coconut milk You have to adjust  the amount somewhere in between like the  mushroom soup .Do not use thick coconut  milk or else it will turn to a  look burnt brown. use chopstick to pull it slightly while the honeycomb are still soft,so the shape can become more solid.controlling of the oil is important,if
the oil is too hot,it will burnt.