Chinese New Year – Honey Cone

Among the various type of Chinese New Year goodies, my favourite is the Honey Cone or affectionately known as 蜜蜂窝. The taste is quite similar to egg roll, but has a richer coconut flavour. Believe it or not, I have learnt to make this from my mum while I was still in Primary School. I didn’t know how to mix the batter then, but remember to help her to fry cone.

I wouldn’t say this is as simple as making cookies, where you just M&M (measure and mix), you need a bit more care and patient for making Honey Cone. The batter is easy since it is only M&M. The hardest part would be the frying process – it is time consuming and need precise control on the heat, but once you master it even a kid can do it. :)

My version is slightly different from my mum’s. I have improvised it further. In fact, no one make Honey Cone like I do in Singapore (anyway as far as I know).

Basic Ingredients

300g of Rice Flour
200ml of Coconut Milk
180g of Sugar
3 Eggs
½ teaspoon of salt

My Creative Additions

Nonya Influence
2 teaspoon of juice from pandan leaf

Caribbean Delight
Jest of one lime
100g of Desserted Coconut

Oriental Scent
50g of Sesame Seed
50g of Grounded Peanuts

Western Crisp
Replace coconut milk with milk
Two teaspoon of Vanila Extract

Method
1. Mix the dry ingredients with the wet ones.

2. Heat oil to 180 degrees. Ensure that the oil can covered the mould completely.
3. Place the mould into the hot oil to heat up. The batter would not stick to the mould if mould is heated properly.

4. Shake off the excess oil and dip the mould into the batter. The batter should coat the side evenly, but not the top of the mould. Otherwise it will not be able to remove.
5. Once coated, the batter should stick to the mould and dip back into the hot oil immediately.
6. Let it fry for a few seconds. Then try shaking the mould to let the battered to drop off.

See video below for demonstration.