Rosette - A cookie with many names
History of Rosette Cookies
Simply rosette or Rosette cookie is a deep-fried pastry which is light and crispy cookies that are fried using a special rosette iron. According to wikipedia.com, these cookies are Scandinavian (Swedish and Norwegian) origin which traditionally made during Christmas time. As for the other countries such as Turkey, Iran, Sri Lanka, India and Malaysia, rosette cookies were prepared during special occasions and traditional festivals as part of their sweet and desert.
Variation of Rosette Cookies
A book by Mary Isin, , stated that the earliest recipe is in Bartolormeo Scappi's Italian Cookery book published in1570, that these rosette cookies are found in many cuisines around the world under a variety of names. Sherbet & Spice: The complete story of Turkish Sweets & Deserts
The Turkish called rosettes cookies by the name 'Demir Tatlisi' which means 'Iron Pudding' refers to the openwork metal iron moulds that is used for the preparation. As in Sweden it is known as 'Struva', in Mexico they are called 'Bunuelos', Sri Lanka they called it 'Kokis' and in Iran, they called their rosettes or window cookies as 'nan panjara'.The southern state of India, Kerala, rosettes known as 'Achappam' among the christian community and it is found during Christmas and special occasions.
As in Malaysia, during deepavali festival, this cookies is a must to have on every Indian home which known as acimuruku. Not forgetting the Chinese, as Chinese New Year will not be complete without this cookies. The Malaysian called this cookies as 'kueh rose' because of the rose shape, 'kueh goyang' because it needs to be shaken off the mould and 'honeycomb cookies' because it resembles as honeycomb.
The Making of Rosette Cookies
The ingredient used in the making of rosette cookies is not much different in every countries as the important item to have is the iron mold. Basic ingredient such as flour, egg, milk and little of salt are commonly used.
Here is the version of my own which I preferred it to be slightly crunchy and thin. To make this cookies, advise-able to have someone to help out if you really care about how the cookies turn out. Some people really do care about the shape of the cookies and to remove it from the mold need a skill. Buy yourself a non-stick version to make things easier.
- 300 gm Rice Flour
- 50 gm all purpose flour
- 100 gm coconut powder
- 170 gm sugar
- 550 ml water
- 2 eggs
- 1/2 tsp salt
- Enough oil for frying
- Combine coconut milk, egg, sugar and salt in a mixing bowl. Stir and mix everything until sugar dissolves.
- Add in the flour and rice flour to the mixture.
- Mixed and strain the mixture to remove any lumps and leave aside to rest for 10 – 15 minutes.
- Heat oil in a wok or deep fryer and place the kueh rose mold in the hot oil. The reason for this is, the mixture will only cling to the mold if the mold is hot.
- Remove and dip the mould into the batter. Make sure to dip three-quarters of the batter or only the bottom and sides of the mould.
- Take it out and put the batter-coated mould into the hot oil. Once the batter is semi-set, slowly shake it to release the kueh rose from the mould. If required, use a pair of wooden chopsticks to help releasing.
- Fry until golden brown.
- Leave to cool and store in an airtight container.
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© 2014 shanraney
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