Spicy Rose Cookies

The Spicy Rose Cookies (Kuih Loyang Pedas), known for its iconic shape and taste, and reborn with a kick during this Raya with us. Perfectly suited for those who are looking for a savoury and spicy kick, this flavourful snack will be as popular as its non-spicy version. Customize the level of spiciness based on your customer preference!

Ingredients

Item	Cost
Rice Flour	250 g
Corn Flour	180 g
Egg	1
Coconut Milk	100 ml
TUMIX^® Anchovy Stock	2 tsp
Sugar	1 tbsp
White Sesame Seed	2 tsp
Cooking Oil	Enough

INGREDIENTS (A): GRINDED

Item	Cost
Dried Chili, cut and deseeded	8 strings
Fennel	½ tbsp
Dried Krill	3 tbsp
Curry Leaf	2 strings
Garlic	3 cloves
Water	1 cup

Method

Mix ingredients (A) together with rice flour, corn flour, egg, coconut milk, sugar and white sesame seed.
Season with TUMIX^® Anchovy Stock.
Heat the oil in a pan with medium heat then place the flower mould to heat it for about 1 minute.
Then dip the flower mould into the batter. Fry until golden, remove and toss the oil.
Ready to serve.

Tips: The flower mould should not be too hot because it will cause the rose cookies produced to be too thick. The mold must be hot enough so that the mixture can adhere to the mold perfectly