This cake comes from tradisional cake which originated from india, especially South India known as 'Achu Kerala'. The India cakes known as ,Achu Murukku or Achappam'. Cakes pan or also known as cake roses, flowers durian cakes, cookies and cakes rooking cap. This is a types of Malay traditional cakes made from rice flour fried in cooking oil.
In Malaysia cakes is named after a shaky because its benchmark dipped in liquid batter, the cake is dipped in hot oil and shake shaken to remove the cake rocking. Name ros again in conjunction with a flower shape. Baking sheef name because the reference is probably made of metal brasS. The original color of the cake is golden but now there rockingg multicolored cake. There are 2 rocking cakes of various flavord of sweet and spicy.
How to make Kuih Loyang
- 200 grams or ml of thick coconut milk
- 100 grams or ml of plain water
- 100 grams of all purpose flour
- 1 large egg
- 80 grams of castor sugar
- kuih loyang mould
- Adequate oil for deep frying
- Sift the flourrs into a maxing bowl. Crack the eggs, gradually add the coconut milk and plain water, use a whisk until it forms a water batter. Use a sift to sift the batter to the bowl. Set aside
- heat up a pot of oil on medium to high heat. Pre-heat the brass mould in the hot oil for 1-2 minutes. Dip the brass mould onto the batter. Ensure that it does not touch the top part of the mould but the sides and bottom of the mould. Quickly transfer the mould coated with batter to the hot oil, hold for 30 second and shake of the cookies. Deep fry the cookies until golden brown. Drain with inverted position to let the oil flows out. Once completely cooled, store in an air tight container
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