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Kuih Loyang Nori

Servings 100 g
Calories 521kcal


Part A

  • 10 g whole cumin
  • 7 g curry leaves
  • 80 g corn oil

Part B

  • 300 ml water
  • 190 g whole eggs cracked and weighed without the shells
  • 67 g coconut cream / cream
  • 8 g squid ink optional

Part C

  • 165 g ERAWAN BRAND Blended Rice Flour
  • 165 g STAR BRAND Corn Starch
  • 3 g chili powder
  • 70 g sugar
  • 15 g salt
  • 30 g ground nori (dried Japanese seaweed)
  • 5 g pati ikan bilis (dried anchovies granules)

Oil for deep frying

  • 1 liter vegetable oil

Cooking Method

Part A

  • Heat the corn oil in a pan till slightly smoky and add in the cumin seeds. Followed by adding in the curry leaves and toast it at a low heat until they are lightly translucent. Then toss them together until you can smell the aroma of the cumin. Pour them out into a metal colander and drain the oil.
  • Once cool, lightly crush the curry leaves with your fingers so that they can be evenly distributed in the batter later. Set the curry leaves-cumin mix aside.

Part B

  • Pour every mixture into the blender or whisk it in a bowl until a smooth batter is achieved.

Part C

  •  Add in the curry leaves-cumin mix and dry ingredients into the blender.
  • Followed by adding in the wet ingredients into the blender.
  • Cover and rest the batter for 15 minutes for the flavours to infuse.
  • Meanwhile, preheat the oil in a saucepan to 150°C and drop a kuih loyang mould into the hot oil for 5 seconds to heat it up before applying the batter.
  • Once the oil is heated up, take the mould out and lightly dab it on a kitchen towel for excess oil. Dip the mould into the batter, almost fully immersed, but make sure to leave 1 mm space from the top of the mould so that the crispy kuih can be easily released from the mould later.
  • Hold on for 5 seconds before dipping it back into the hot fryer to create a thin layer of crispy kuih, meanwhile, do not let the mould sit onto the base of the pan.
  • After about 30 seconds, lightly move the mould up and down to release the kuih from the mould. Use a fork to gently remove the kuih, if necessary.
  • Continue frying and flipping the kuih until the kuih crisps up.
  • Remove from oil and let the excess oil drip on a kitchen towel. Repeat till all batter is used up.
  •  Let cool and keep in an airtight container.


Kuih Height: ± 1.5 cm
Kuih Loyang Full Recipe

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