Patience, patience, patience, is what you needed when making this honeycomb biscuit. We also called it kuih goyang or kuih ros or the chinese called this ‘mut foong tow’. This is another type of biscuit that you would see it in most of the Chinese house during CNY. Doing it is hard because you needed to fried it at the correct oil temperature, the consistency of the batter got to get it right so the final outcome of the biscuit texture is not too thick.
This biscuit can be quite additive when you eat it. Once you have the first piece, you will eat non stop. Make sure to drink a lot of water after eating otherwise you will get sore throat, that is what I always advise my two kids at home.
This recipe is shared by a very thoughtful supplier of mine. She used to do some packing job for me in my previous company and every Chinese New Year she will give me a box of biscuit goodies handmade by her. Her specialty is frying all kinds of biscuit that is fried with oil. To named it a few, she have her popular ‘mut foong tow’ which is sold in thousand containers per year, her arrow roots chips, seaweed popiah rolls and crabstick crackers. She told me every Chinese New Year, she can earned a nett profit of more than RM10K just selling these 4 types of biscuits.
There is one day she invited me to her house and she shown me how to fried this ‘mut foong tow’. I must salute her, she do it all by herself and her hubby helped her to store the biscuit into the containers. And she is super fast doing it. Well, once you get everything correct especially the temperature, it can be quite fast. I’ve half her recipe and done within 1 1/2 hours and get 2 big containers plus 2 small containers ( the one with red cap ) of biscuit. The recipe she shared are using water. You can substitute it with coconut milk for a more aromatic biscuit.
3/4 bowl sugar
1 3/4 bowl water
Some sesame seeds
1. Mix all ingredients except the sesame seeds.
2. Mix the batter and then sieve the batter.
3. Pour in the sesame seeds and mix it.
4. Heat oil in a deep shallow frying pan. Make sure the oil cover the mould. Heat the mould in the oil.
5. Remove the mould from the hot oil and then dip the mould into the batter to get the coating. Do not over coat the batter on the mould as I will not drop off from the mould if you over coat it.
6. Dip the mould into the hot oil and hold for a second before you give it a shake. The biscuit will drop off from the mould. Fried till golden colour.
7. Cool down the biscuit before you store it in an air tight container.
*Note: I am using the Chinese rice bowl as measurement.