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Sri Lankan Rose Cookies

MasterChef Canada

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  • Total Time:

    20 minutes

Ingredients

  • 2 cups rice flour
  • 1 cup coconut milk
  • 3 tbsp granulated sugar
  • 1 egg, lightly beaten
  • 1 tsp salt
  • oil, for frying
  • icing sugar, for dusting

Directions

  1. Heat oil to 400F in deep fryer.
  2. Combine rice flour, coconut milk, sugar and salt, adjusting with water as necessary to form a thick batter. Add in egg, and stir to combine.
  3. Heat a Sri Lankan rose mould in oil for 5 seconds, dabbing excess oil on a paper towel.
  4. Dip three quarters of the mould into the batter, lift it up and dip it into the hot oil. After about 3 to 4 seconds, lightly shake the mould to release the cookie.
  5. Cook until golden, remove with tongs, and drain on a paper towel.
  6. Repeat until you have made desired number of cookies. Sprinkle with icing sugar once cookies have cooled slightly.
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    Twitter
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    Pinterest
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    Email