Kue Kembang Goyang - Kuih Loyang (Honeycomb Cookies)

Kue Kembang Goyang - Kuih Loyang (Honeycomb Cookies)

Course: Christmas Cookies, Cookies, Kue
Cuisine: Asian Fusion, European, Indonesian Chinese, Malaysian, Singaporean
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest the batter: 15 minutes
Total Time: 45 minutes
Servings: 40 -45 cookies
Author: Marvellina
Learn how to make thin and ultra crispy Indonesian kue kembang goyang or also known as kuih loyang or kuih rose in Malaysia and Singapore. All the tips you need to know.
Print Recipe


  • Rosette Iron


  • 1 large egg (about 55-60 gr)
  • 50 gr sugar
  • 75 gr coconut milk
  • 1/4 tsp salt
  • 100 ml rice flour
  • Cooking oil for deep-frying


Prepare the batter:

  • Place egg, sugar, coconut milk, and salt in a mixing bowl. Whisk until combined
  • Gradually add in the rice flour in 3 batches and continue to whisk until the batter has no lump and smooth. Strain the batter if you can't get rid of the lumps. Cover and rest the batter for 15 minutes. Transfer the batter to a deeper container if you have one, this is just to make it easier to dip towards the end when you don't have much batter left

Things to prepare before frying:

  • Preheat about 3-4 inches of oil in a deep pot or saucepan over medium heat. We need to be able to dip the kuih loyang mould in there without touching the base of the pot or pan. Place the mould in there to be preheated
  • Line a small plate with an absorbent paper towel, this is to pat the excess oil from the mould later
  • Prepare another large platter lined with an absorbent paper towel, this is for you to place your fried kuih loyang


  • Give the batter a stir every time before you dip the mould. Remove the preheated mould from the oil and pat on the absorbent paper towel and then dip into the batter once, NOT all the way. The top of the mould shouldn't be touching the batter
  • Dip this into the oil immediately without touching the base of the pot or saucepan. Count to 15 seconds and then lift the mould up and the kuih loyang should slide off into the oil easily (you'll be surprised when this happens - a little happy dance!). Let it fry until LIGHT golden brown only. Please take note that the kuih loyang will still be very soft when you lift it out from the oil. They will crisp up later. Don't try to fry until they are crispy or you will get burnt kuih loyang. This is important to note!!
  • If the mould has been sitting cold for a while, dip it back into the oil to preheat it a bit and then pat on an absorbent paper towel and dip into the batter again, the same process again and count to 15 seconds and lift the mould up. Continue until you run out of batter. Don't forget to stir the batter


  • Let the kuih loyang cool down completely before storing. They can be stored in an air-tight container and retain its crispiness for up to 2 weeks!! Anything longer the kuih may start to get soggy and ooze out some grease.