Honeycomb Biscuit

Below are some traditional foods that make their appearance on Lunar New Year. We have "yee sang", mandarin oranges, dried Peking duck, barbecued meat snack called "bak kwa", sticky rice pudding known as "nian gao".

One of my favourite snacks is the honeycomb biscuit or kuih rose (in Bahasa Malaysia).

HONEYCOMB BISCUIT
Ingredients:-
8oz rice flour
8oz wheat flour
8oz sugar melted in 1 cup of hot water
2 eggs
2 cups of coconut milk

palm cooking oil to deepfry






Method:-
1. Sift and mix the rice and wheat flour together.
2. Melt sugar in hot water. Set aside the syrup to cool.
3. Mix in the flour with syrup and coconut milk. Fold until all lumps eliminated.
4. Crack in 2 eggs and mix.
5. Dip mould into heated palm cooking oil.
6. Once mould is heated, dip into batter and immerse into the wok. As the batter cooks, it loosens from mould.
7. Repeat mould dips between the batter and the wok.
8. Once biscuits starts to have a golden tinge, scoop up and drain off excess oil.

It is better to use cooking oil made from palm oil like Knife, Red Eagle, Neptune, Seri Murni, Seri Aji, Seri Mas, Chief and Cap Buruh instead of sunflower, canola or soy. This is because palm oil do not oxidise that easily and can withstand extreme deepfry heat. But once the palm cooking oil starts to darken, please dispose. Reheating of cooking oil too many times cause formation of artificial trans fat.

Consumption of artificial trans fat is bad for health. There is a mountain of medical evidence that show that the consumption of artificial trans fat is cancer-inducing and it also causes heart attack, stroke and Type 2 diabetes.

4 Responses to Honeycomb Biscuit

  1. Check this out!!!

    A 2007 study from the Harvard School of Public Health (HSPH) found women in the U.S. with the highest levels of trans fat in their blood had three times the risk of coronary heart disease as those with the lowest levels. The study was published in the Journal of the American Heart Association.

    "Since humans cannot synthesize trans fatty acids, the amount of trans fat in red blood cells is an excellent biomarker of trans fat intake," said senior author Frank Hu, associate professor of nutrition and epidemiology at HSPH.

    Clinical trials show that trans fat increase LDL cholesterol and lower HDL cholesterol. HDL (high-density lipoprotein) is considered a "good" cholesterol; LDL (low-density lipoprotein) a "bad" cholesterol.

    Blood samples collected in 1989 and 1990 from 32,826 participants in the Brigham and Women's Hospital-based Nurses, Health Study were examined. During six years of follow-up, 166 cases of coronary heart disease were diagnosed and matched with 327 controls for age, smoking status, fasting status and date of blood drawing.

    After adjusting for age, smoking status and other dietary and lifestyle cardiovascular risk factors, the researchers found that a higher level of trans fat in red blood cells was associated with an elevated risk of coronary heart disease. The risk among women in the top quartile of trans fat levels was triple that of the lowest quartile. "We see strong association between blood levels of trans fat and risk of coronary heart disease in this study," said Sun.

    "These data justify current efforts to remove trans fat from foods and restaurant meals," said Hu. "Trans fat intake in the U.S. is still high. Reducing trans fat intake should remain an important public health priority."

  2. palm oil outsider 12 March 2010 at 12:12

    Dear Dr. Ah Fah,

    Well done!
    You dont seem to be just a layman to palm oil.
    Keep all these highly technical findings and reports coming......

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