Rainbow Beehive Cookies were the colorful version of the classic ones. Added coloring to the batter and some black sesame seeds sprinkles.
The classic version were not colorful as this, just plain and fried till golden brown in color. Check out my previous post here:
Ingredients:
200g Rice Flour
3 Eggs
200ml Coconut Milk
180g Sugar
1/2tsp Salt
3 tbp Water
Cooking Oil for frying
Some food coloring
Some black sesame seeds
Tools - Kuih Ros / Beehive Mould
A Chinese teaa cup for shaping
Step by Step:
1. Mix all the ingredients together till mixture is smooth & lump-free using a spoon/whisk. Divide batter into few moulds for different colors. Add few drops of coloring to achieve the color tone that you want.
Optional : sprinkle sesame seeds on batter surface before dipping the mould.
2. Heat oil in wok. Make sure oil is enough to soak the whole mould.
3. Turn to medium heat. Place bee hive mould in heated oil and heat mould till hot.
4. Remove mould and shake off excess oil, then dip into batter. Do not soak the whole mould into batter. Just soak up the the top level so that later it can be easily shake off.
5. Return soaked mould into the hot oil. Once the batter set, slowly shake the mould to unmould the beehive.
6. Flip it and fry on both sides till slightly golden brown on the edges. It burns easily. Just keep an eye on it so that it doesn't turn too brown or else you will lose the nice color.
7. Place cooked beehives on reverse chinese tea cup and gently press down all the edges around so that it will curve and looks like flower blooms. Wait for it to slightly cool down and harden, then lay them on kitchen towel to drain off excess oil.
(You must do it while the beehive is still hot and soft. Once it's cool down and harden, you won't be able to shape it anymore)
8. Repeat process will mixture is used up.
9. Store in airtight container once beehives properly cooled down.
TIPS:
Heating the mould also plays an important part. It must not be too hot or too cold.
(1) TOO HOT - mould will cause sizzling effect when dip into batter and batter immediately cooked/set and slides off before it reaches the wok/ hot oil.
(2) TOO COLD - Batter won't stick nicely to the mould and if so, it won't release when it reaches the hot oil.
Happy Cooking.
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