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.

Comments

Does it matter what kind of oil you use?? I used vegetable oil and the batter is not coming off the mold..I tried it like three times. .its not working for me..

Hi I was wondering where you got yours and for how much also love this website

I just wanted to know how much did yours cost and pls can answer this also love this website

This particular sweet is so common in the southern part of India. And i have seen my mother preparing them. But its only now that i had got a chance to experiment on this. Thanks for the recipe. Is that mold easily available in the market?

Annie
If I just want to make a small batch should I just halved all the ingredients..?please reply thanks in advance

Hi Annie, I tried your recipe and its so good. Thanks for sharing. BTW, just wondering if you have any idea on how long these will keep for? Planning to make a whole bunch for a party and not sure how soon is too soon to start making them. Tia!

Robert Guy's picture

This is an amazing and beautiful Lotus Flower recipie. I recently hosted a party and made this, the guests were absolutely delighted. So I wanted to drop in and say a big thanks. Keep up the good work on your woderful cooking site.Yummie greetings from Beijing,http://bit.ly/1srqtFKRobert Guy

Dear Mrs.
Where can I buy the lotus mold ?
I am living in San jose

Were you able to find a wand in San Jose, CA? I also live there, and I'd like to know which store carries it. 

When do I add the food coloring?

I would like to buy one
Tnx

Hai annie,
How can I collor the cookies?

Hi I wanted to know if there is a substitution for the coconut milk? I'm allergic

I just saw your video for this recipe for these lotus flower cookies on Facebook. I was especially excited to see you made them with rice flour (no wheat) as I am gluten free. I can't wait to try them and some of your other recipes. Thank you for sharing!

Whats the recipe for the red sugary stuff you put on the lotus flower

I try your recipe but it didnt work. The batter stuck onto my flower mold when I fry them. I Don't know if it was too thick or too thin. It did not release from the mold when I fry it. Help

When dipping the batter, only go halfway on the wand. Don't go all the way to the top or over the wand. It will close and you won't be able to release the wand.  The batter needs to slide off, that's why you don't fill it to the top.

first, how do you make batter colorful, and second, where can i find a wand for cheap? i looked on websites and the cheapest i found was 28 dollars and i cant afford that! plus, where i live, there are no asian stores around so it would be a 5 hour drive there and back to go to the nearest asian shop!!!! please help me out!

How do you do the colors? I don't like thinks super sweet can I use half the sugar, brown instead of white, or use honey instead?

What do you use for the coloring of the Lotus Flower.  Do you have a RECIPE that I can follow?

I haven't made your recipe but I was wondering why exactly did you changed your recipe.  This recipe is similar to the rosettes recipe except it doesn't use rice flour nor coconut oil.  I have a problem keeping my cups and cookies crispy.

You didn't describe or show how you colored the lotus flower cookies.Please, can you post what you used and how you colored them, thanks.

Hi Annie! I tried to color my lotus cookies green & added a bit of pandan extract. The batter is colored evenly but when I fry it, the tip of the cookies are brown. I tried to fry it on medium heat & still had the same results. Please help!! Thx

Maybe try a different oil like peanut oil.

Hi Annie,
Can you please advise where I can buy either the ready made cookies or the mould? I live in Toronto Canada

Where can I find the lotus molted?can you give me some tpe of list of stores that have it?my email is muoihua@hotmail.comNumber is 226-347-2131i live in Canada Windsor ONT

Hi there, these are beautiful! I was wondering if you let the batter rest in the fridge beforehand? Thanks.

I use it right away. You can also let it rest and then fry later.

Where can I find the recipe for frosting or coloring the lotuses? Thank you!Magda

You can use any food coloring. gel, powder, liquid

How do you get the beautiful color glaze on these cookies? I don't see the recipe for that

Love these. Found the cookie mold on Amazon. Can you tell me how you color them please? I would like to make green and red for the holiday. Thank you.

Hello!

On eBay, I see slot of folks selling the dok jok brass cookie maker. Prices varies. How do I know which one sells good quality ones? Any recommendations? Please advise. Thanks

Dear Annie:Thanks for the recipe.  I was wondering why you didn't use limestone water in the recipe?  Wouldn't it make it more crispy?  Please advise.Thanks again!Sherry

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