These rosette cookies are eaten at Chinese New Year celebrations. They’re thin and crispy, and taste like the sweet fortune cookies you can buy at supermarkets.
You can buy the brass mould from Ebay for about $20. It takes some practice by I got it right after about half and dozen, and then had 3 – 4 going in the wok at once.
- 150ml coconut milk
- 100ml aquafaba
- 100ml water
- ½ cup caster sugar
- 200g rice flour
- Whisk the coconut milk, aquafaba, water and sugar together
- Add rice flour & whisk until smooth and creamy. Allow to sit for at least 15 minutes
- Heat oil in a wok as hot as you can get it, sitting the brass mould in there to also heat
- Pat the mould dry then dip it into the batter without submerging. Do not allow the top of the mould to get wet
- Dip it into the oil and wait a few moments. Once it starts to sizzle, jiggle it up and down until the cookie frees itself (initially I used the tip of a teaspoon handle to help free the cookie – until I got the hang of it)
- Allow the cookie to fry for a minute or two, until it goes a tan colour, and then remove and place it on absorbent paper. Don’t overcook. They are wafer thin!