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Kuih Loyang is a crunchy brown cookie that is popular during Chinese New Year. It is also called kuih ros. In either ease, the names are attempts to describe the rose-shaped brass mould use to fashion the cookie. Due to its honeycomb appearance, kuih loyang is often called beehive cookie as well. I have heard it being called kuih goyang too, as it is shaken off the mould when done. As with many of the Nyonya confectioneries, some skills are required to make perfectly shaped kuih loyang.
Kuih Loyang
Kuih loyang is made with flour, rice flour, coconut milk, sugar and egg. The kuih loyang mould is dipped into the batter and then into hot oil, where the batter is deepfried until crunchy. The skill is to ensure that the batter does not drop off from the mould prematurely, and that it is well and crisp. The mould is attached to a handle and has to be held over the hot oil throughout the frying time - it really reminds one that those who can't stand the heat should not be in the kitchen.
The finished kuih loyang is then kept in airtight containers - big plastic containers are now popular for kuih loyang.
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