Sieve both types of flour into a bowl,
add sugar and mix well.
Make a well in the center, drop in the
egg and half the coconut milk.
Mix to get a smooth batter.
Add the remaining coconut milk, beat
the batter for 10 minutes and then let it rest for 30 minutes.
Heat the oil for deep fat frying and
heat the rose mould in oil.
When both the oil and mould are hot,
lift the mould, shake away excess oil and dip into the batter so that
the batter almost reaches the top of the mould.
The mould should be evenly coated with
a thin layer of batter.
Hold the mould in hot oil and shake
gently when the batter browns and hardens so that it comes away from the
mould.
Fry until golden brown.
Drain well and cool before storing in
an airtight tin.
