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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
150 gr Tepung beras, 50 gr Tepung terigu, 60 gr Gula
275 ml Santan, 2 Telur, ½ st Garam, 1 st Vanili
2 sm Biji wijen putih atau dicampur hitam (opsional)
Ekstrak pandan & Ekstrak Rosen (opsional), Minyak
Cara membuat
Kocok telur & gula hingga menyatu, sisihkan. Campur rata tepung2, garam & vanilie.
Masukkan adonan telur ke tepung, aduk dng whisk sampai menyatu. Tuang santan sedikit2 ke adonan sambil terus diaduk hingga adonan halus tak bergumpal. Beri wijen (opsional), aduk.
Bila hendak membuat sebagiannya menjadi kembang goyang rasa pandan atau rosen, bagi adonan jadi 2, beri ekstrak pandan/rosen secukupnya di salah satunya lalu aduk rata (opsional).
Panaskan minyak yg banyak di wajan dng api sedang. Masukkan cetakan kembang goyang ke minyak panas, tunggu sampai cetakan juga memanas (cetakan jangan terlalu panas). Celup cetakan ke dalam adonan, tetapi permukaan atas cetakan jangan sampai ikut terkena adonan. Mskkan cetakan ke minyak (jaga jangan sampai mengenai dasar wajan), diamkan bbrp detik, lalu goyang2kan cetakan sampai adonan terlepas dari cetakan. Bila adonan tak mau terlepas, artinya minyak terlalu panas (kecilkan api & tunggu sebentar). Goreng & balik kue, masak hingga kekuningan. Angkat, tiriskan di kertas penyerap minyak.
Ingredients
150 gr Rice flour, 50 gr Flour, 60 gr Sugar, Frying oil
275 ml Coconut milk, 1 st Vanilla, ½ tsp Salt, 2 Eggs
2 tbsp white Sesame seeds/mix with black (optional)
Pandan extract & Rose extract (optional)
Directions
Beat eggs & sugar just to combine; set aside. Mix both flours, salt & vanilla together.
Pour egg mixture into the flour; blend it well with a whisk. Add in coconut milk, little by little, stir until the batter smooth (no lumps). Add in sesame seeds (optional); mix it well.
If you want to make cookies with pandan/rose flavour, divide the batter into 2. Stir in some drops of pandan/rose extract (optional).
Heat lots of oil in a deep pan/wok over medium heat. Put in the rosette iron mould; wait for awhile until it's also hot (but not too hot). Dip mould into the batter, just until below the top edge of the mould (keep the top free of batter-do not submerge it). Bring mould into the oil (make sure the mould is not touching the bottom of pan). Hold it still for few seconds & then sway the mold gently, to release the batter from mould. If the batter won’t separated from the mould, it means the oil is too hot (reduce the heat & wait for awhile). Fry & flip the cookies over until light golden in color or crispy. Remove from the heat & drain them on paper towels.
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