Lotus Flower Blossom Cookie

Lotus Flower Blossom Cookie

Photo by Dustin C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    bag rice flour (this equals 4 cups)

  • 2

    cups sugar

  • 5

    large eggs

  • 1

    can coconut milk (13 oz)

  • ½

    cup water

  • oil for frying


1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. 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. 8. The cookie is ready to eat when it has cooled.


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