lotus flower

Lotus Flower Blossom Cookie Recipe

These are delicious lotus flower blossom cookies. They taste kind of like a fortune cookie and are a beautiful display!  It is great to serve as an appetizer for large family events, potlucks, weddings, receptions, parties, baby showers, and any kind of festivities!  They are also inexpensive to make and easy.  You can make a whole batch a day ahead and store in an airtight container.

 

 

 

 

LATEST RECIPE AS SHOWN IN THE VIDEO - more crispy texture

  • 1 bag rice flour (this equals 4 cups)
  • 2 cups sugar
  • 5 large eggs
  • 1 can coconut milk (13 oz)
  • 1/2 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 becareful 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.

 

 

OLD RECIPE I USED TO USE - thin and delicate texture, melts in  your mouth

  • 2 and 1/2 cup rice flour
  • 1 and 3/4 cup tapioca starch
  • 1 and 1/2 cup all purpose flour
  • 2 and 1/2 cup sugar
  • 7 large eggs
  • 1 can coconut milk (13 oz)
  • 1/2 cup water
  • oil for frying
  • lotus flower / blossom mold

    This recipe makes about 30-50 cookies
     

  1. In a large bowl, mix the rice flour, tapioca starch, and all purpose flour together. Make sure there are no lumps.
  2. In another large bowl, beat the eggs and sugar with a whisk. Add the coconut milk and the water. Mix.
  3. Slowly add the mixed flour to the liquid mixture and stir to combine.  Make sure there are no lumps.
  4. If you want to make multiple colors, divide the batter and add food coloring. You can also skip this step if you like the natural color.
  5. Heat a pot on high heat and add oil.  I use peanut oil because it has a high smoke point.
  6. 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.
  7. Dip the mold into the batter (dip it almost to the top, but becareful not to go to the top). Shake it lightly to remove excess batter.
  8. Dip the mold into the hot oil and then lightly shake/wiggle the handle.  The batter will loosen and fall into the oil.
  9. Cook the cookie for only a few seconds and then remove onto a plate.
  10. 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.
  11. The cookie is ready to eat when it has cooled.