Kuih Loyang Recipe 蜂窝饼食谱

1. In a mixing bowl, beat eggs and sugar until sugar is completely dissolved. Add thick coconut milk and mix well.
将鸡蛋和糖放入搅拌碗内拌打至糖溶化。加入浓椰浆拌匀。

2. Sift in Ingredients B and use a wire whisk to whisk until a smooth batter is formed, then strain the mixture.
将材料B筛入蛋糊中，用打蛋器拌打至幼滑， 过滤。

3. Heat oil for deep-frying in a wok over medium heat, dip the mould in hot oil for 1-2 minutes.
炒锅中倒入适量油，用中火烧热，将蜂窝模浸入热油中加热1-2分钟。

4. Scoop some batter into a small bowl, shake off excess oil from the hot mould, and dip into the batter (do not cover the whole mould, otherwise it will be very difficult to release kuih loyang), and deep-fry in hot oil for 30 seconds (do not let the mould touch the bottom of the wok), slightly shake to release kuih loyang from the mould. Deep-fry kuih loyang until golden brown, remove and drain on paper towel. Repeat until the batter is used up.
将少许蛋糊舀入小碗中，将蜂窝模上多余的油沥掉后，浸入蛋糊中（切勿让蛋糊淹过整个蜂窝模，否则很难脱模），放入热油炸30秒 （避免让蜂窝模碰到锅底），然后轻轻摇晃蜂窝模让蜂窝饼脱模。将蜂窝饼炸至呈金黄色， 取出，放在厨巾上沥油。重复此步骤至面糊用完。

5. When cool, store kuih loyang in an air tight container.
放凉后，将蜂窝饼存入容器内密封即可。