Kuih rose (rose cookies) - Malaysian Style

Ingredients:

•  1 cup coconut milk
•  3/4 cup flour
• 4 tablespoon rice flour
• 3 tablespoon sugar
•  1 egg
• Oil for deep frying

Method:

1. Sieve both types of flour into a bowl, add sugar and mix well.
2. Make a well in the center, drop in the egg and half of the coconut milk. Mix to get a smooth batter.
3. Add the remaining coconut milk, beat the batter for 10 minutes and then let it rest for 30 minutes.
4. Heat the oil for deep-fat frying and heat the rose mould in oil. 
5. When both the oil and mould are hot, lift the mould, shake away excess of oil and dip into the batter so that the batter almost reaches the top of the mould. The mould should be evenly coated with a thin layer of batter.
6. Hold the mould in hot oil and shake gently when the batter browns and hardens so that it comes away from the mould.
7.  Fry until golden brown. Drain well and cool before storing in a airtight tin.