Rose Cookies / Achappam / Honeycomb Cookies / Kuih Loyang / 蜂窝饼

rose cookies honeycomb cookies achappam 2

Rose Cookies / Achappam / Honeycomb Cookies / Kuih Loyang /  蜂窝饼 

These flower shaped cookies are so crisp and crunchy. A great snack with a unique taste. Here I have 2 variations of the recipe. They are named so due to the flower shaped design of the iron molds used to create these lovely snacks.

The batter is quite easy to prepare and the only effort comes in the process of dipping the mold into the batter and then into the oil to release the shaped cookie.

The mould must be seasoned in very hot oil. If it is not excessively hot when dipping into the batter, the mould will not ‘attach’ to the batter.

Rose Cookies / Achappam / Honeycomb Cookies / Kuih Loyang /  蜂窝饼




Ingredients:

1.For Rose Cookies with Coconut Milk

  • 1 ½ cups rice flour/ roasted rice flour
  • ½ cup plain flour /cake flour
  • 2 cups thick coconut milk
  •  enough batter to make a thin batter – (¾th to 1¹⁄8  cup )
  • 1-2 Tbsp sugar/brown sugar/palm sugar – whichever you prefer
  • a little salt to taste
  • 1 egg, beaten
  • ½ – 1 tsp black sesame seeds or a combination of black and white sesame seeds
  • Oil or Coconut oil (for authenticity) – for deep frying

2. Crispy Rose Cookies with lemon juice and tapioca flour

  • 1 cup rice flour
  • ½ cup cake flour
  • 1 cup tapioca flour/ Cassava starch
  • ¹⁄3 cup clear freshly squeezed lemon juice
  • 5 Tbsp sugar
  • 1 ½ tsp salt
  • water as needed- at room temperature
  • 1 Tbsp oil
  • ½ – 1 tsp black sesame seeds or a combination of black and white sesame seeds
  • Oil for deep frying


Method:

1.For Rose Cookies with Coconut Milk

  • Sift the flours.
  • In a large bowl, combine ALL ingredients except egg and oil.
  • Add water and mix thoroughly to make a relatively THIN batter. (¾th to 1  cup or slightly more)
  • Whisk well for a minute.
  • Now, add the well beaten eggs to the mixture and whisk well.
  • Pour the oil into a large wok for frying. Turn on heat and place the iron mould in the oil as it heats up.
  • The mould must be piping hot.
  • Lift the mould from the oil, so that oil drips off completely.
  • Quickly  dip into the batter, but only submerge upto 3/4 the height of the mold.
  • Lift from batter and place back in the hot oil, only half way down to begin with.
  • When the batter hardens, dip deeper into the wok to touch the bottom of the pan. Gentle shaking will release the cookies. After the first few cookies the rest will come off very easily.
  • Flip over once and fry till golden brown.
  • Drain from the oil and place on paper towels. Once drained. Place in airtight containers. They remain crisp for 4-5 days.

2. Crispy Rose Cookies with lemon juice and tapioca flour

  • Method is same as for rose cookies with coconut milk, except for the  ingredients used.
  • Also note that 1 Tbsp Oil is added to the batter.
  • Continue with steps as outlined above.

 

Rose Cookies / Achappam / Honeycomb Cookies / Kuih Loyang /  蜂窝饼

Did you enjoy our Rose Cookies / Achappam / Honeycomb Cookies  ? Let us know if you tried it.

Notes: 
  • If the mold is not hot enough, it will not attach to the batter when dipped in.
  • Once dipped in flour, immediately dip back in the hot oil, so that the cookies come off easily.
  • If you are using your mold for the first time, the first few cookies may need some help to be relaeased. use a metal skewer to poke off the cookie gently.
  • Sesame seeds may be omitted.
  • Buy this Rose Cookie/ Achappam Mould with different shape attachments now.

 

You May Also Like:
Chocolate Chip Cookie Recipe

Awsome Chocolate Chip Cookies

Doughnut recipe

Homemade Tasty Doughnuts


About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

6 thoughts on “Rose Cookies / Achappam / Honeycomb Cookies / Kuih Loyang / 蜂窝饼

  1. Hi,

    No where in your ingredients nor your method mentions the quantity of coconut milk & at which step do we mix in the coconut milk..
    What should be the consistency of the batter i.e. thick, thin or medium (like a idli dosa batter.).
    Suggest your video should show the preparation of the batter too…
    Regards,
    Sheryl

    • Thank you for pointing out this oversight. I have included the amount. The batter is quite thin. Thinner than Dosa batter. I would add 3/4th cup to start with and add more if the first Rose cookie turns out too chewy as opposed to crunchy. It’s hard to give exact measurements of the amount of water used as it might be due to quality of flour used. In fact I only intended to show the frying / releasing of the cookie from the mould as this seems to be the tricky part. Indeed I shall update the video the next time I make these snacks. 🙂

    • Hi – it’s mostly the flavor… while one is coconut milk based with brown sugar/ jaggery and coconut oil for frying.. very yummy and traditional. the other is perhaps lighter and initially more crisp.. and I find easier to make. It is more of and Asian Traditional recipe. Hope this helps 🙂

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