Lotus Blossom Cookie Molds

The above is a picture of the cookie molds my mother used to make the lotus blossom cookies. They are 3 different sizes with different shapes in the middle. She purchased them from a street vendor in Chinatown.

Lotus Blossom Cookies

My mother made these beautiful Lotus Blossom Cookies for my sister's wedding. Many people had never heard of them before, but they were very popular as the mildly sweet flavor is different from most traditional cookies. They are not baked, but fried to produce a chip-like crunch.

Martha's Favorite Cookie Contest

I am so excited that out of all the entries in the Martha's Favorite Cookie Contest, she chose our Lotus Blossom Cookies as one of the 10 favorites!

Martha announced the 10 favorite cookies on her show today, and there were some very interesting cookies shown. The favorites will receive an autographed copy of Martha Stewart Cookies. Now I will have an extra copy of her great cookie book.

Lotus Blossom Cookie Recipe

Ingredients:
1 cup rice flour
1/2 cup flour
1 cup tapioca starch
3/4 cup coconut milk
1/2 cup water
1 egg yolk
1 tbsp. vegetable oil
1 1/2 tsp. salt
5 tbsp. sugar
4 tbsp. black and white sesame seeds
7 1/2 cups vegetable oil for frying




How to make the cookies:
1. Sift rice flour and flour
2. Mix flours
with tapioca starch
3. Stir in coconut milk
4. Add egg yolk, 1 tbsp. vegetable oil, salt, sugar, and sesame seeds. Mix well.
5. Heat oil and immerse cookie mold into oil until it is very hot
6. Dip cookie mold halfway into batter to coat (Do not dip the whole mold into the batter, if you do this, the cookie will not release into the oil)
7. Now, place cookie mold into oil
8. Gently wiggle the cookie mold until the cookie is released
9. Repeat steps #6,#7 and #8 until batter is all gone
10. Remove cookies from oil as soon as they are golden in color
This recipe requires a special cookie mold with a long handle. The molds come in different shapes and sizes.