Peanut cookies


  • 4 cups ground roasted peanuts
  • 1 cup powdered sugar (icing sugar)
  • 1 cup peanut oil
  • 2 cups all-purpose flour
  • 2 tbsp shortening (or margarine)
  • 1 egg yolk, beaten slightly for egg wash


  1. mix ground peanut, sugar, oil, shortening and flour together until well combined
  2. shape into small balls
  3. flatten it slightly
  4. Glaze with egg yolk
  5. bake at 180oC, 20 min or until golden brown
  6. Cool

Kuih rose, beehive cookies, or honeycomb


  • 3 cups (720 ml) rice flour
  • 1 cup sugar
  • 3 eggs
  • 200-400 ml thick coconut milk


  • Kuih rose brass


  1. Combine sugar and coconut milk
  2. Whisk until sugar is dissolved
  3. Add in eggs
  4. Whisk until well blended
  5. Strain mixture through wire mesh sieve
  6. Add sieved flour and stir to form smooth batter, if too thick, add water until right consistency
  7. Heat oil in a wok
  8. Preheat brass mould in the oil
  9. When mould is hot enough, dip it in the batter
  10. Make sure only the side and bottom of mould is coated with the batter
  11. Return the mould to the hot oil im wok
  12. Let batter turn golden brown and dislodges from mould
  13. Remove and drain the cooked cookie on paper towel.
  14. Cool before serving.