RECIPE: LOTUS COOKIES

Makes 3-4 dozen

INGREDIENTS

4 cups rice flour (1 bag)

2 cups sugar

5 large eggs

1 can coconut milk (13 oz.)

½ cup water

7 ½ cups peanut oil

½ cup powdered sugar

Silver and gold sprinkles

Brass Lotus blossom cookie mold


INSTRUCTIONS

1.

In a large bowl, mix everything (except the oil) together so there are no lumps.

2.

Heat a pot on high heat and add oil. Once the oil is hot, dip the mold into the oil and let it get hot (if the mold is not hot, the batter will not stick to the mold).

3.

Dip the mold into the batter (almost to the top, but not to the top). Shake it lightly to remove excess batter. Dip the mold into the hot oil and then lightly shake the handle. The batter will loosen and fall into the oil. Cook the cookie for only a few seconds and then remove onto a plate.

4.

To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. The cookie is ready to eat when it has cooled.

5.

To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. The cookie is ready to eat when it has cooled.

 

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