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Sesame Seeds Kuih Goyang

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.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.


Ingredients :
200gm flour
200gm cornflour
5 eggs
3/4 bowl sugar
1 3/4 bowl water
Some sesame seeds

Method :
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.



  1. Michi says:

    Thank you for sharing, really appreciate that… This is one of my favourite too…

    Do you know how to make “chao mai beng” (The pan fry rice flour biscuit) that got crushed-peanut in between? Miss that too…

    SueSue: What is chao mai beng? Is it the one with rice puff, and got a bit coriander and peanuts inside. I am looking for that recipe too.

    January 22nd, 2013 at

  2. joceline says:

    gong xi fa chai……

    first time visit your house. feel good!

    oh! just knew this cake call ” kuih Goyang “.

    Very cute~

    SueSue: Hi Joceline, thanks for visiting my blog.

    January 24th, 2013 at

  3. Esther says:

    hi Sue, i came over from Sonia’s blog. Your honeycomb biscuits look really pretty and crunchy! I love all things honeycomb, like the sak ke mah chewy sticky biscuit, yummy. But i have no patience to make such delicate cookies, guess i just have to stick to buying them :p

    SueSue: Needed a lot of patience when you wanna fried this biscuit. Cannot rush into it and it really takes a long time to fried it.

    January 24th, 2013 at

  4. agnes says:

    I always wonder how to use this mould whenever I see one in the baking ingredient shop. I still believe you need some skills to handle the process of dipping and frying. Your biscuits looks very well done. you can start selling some too..

    SueSue: Its easy. Its just like making pie tee hat. Need to heat up the mould then dip into the batter and fried it. Once you get the rhythm its easy.

    January 24th, 2013 at

  5. Hippomamalai says:

    This look so nice! Must be very yummy too!

    January 29th, 2013 at

  6. Magie says:

    I tried many recipe before. I failed many times. Some uses coconut milk and some do not. May I know the texture of Kuih loyong of your recipe is crunchy or the one very thick? I am looking for a recipe which the product is crispy. Is it necessary to include air kaput to increase the crispiness? As some ppl told me to include it.

    December 30th, 2013 at

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