How to make: Mix rice flour, tapioca flour, all-purpose flour, vanilla powder, and salt in a bowl. Stir well. In a separate bowl, beat eggs and granulated sugar until the sugar dissolves. Pour the egg and sugar mixture into the flour mixture. Stir well until there are no lumps. Gradually add coconut milk and water while stirring until the batter is well mixed and not too thick. Heat cooking oil in a pan over medium heat.

Dip the flower-shaped mold into hot oil until hot. Lift the mold and dip it into the batter until 3/4 of the mold is submerged. Place the mold into hot oil and gently shake it until the batter separates and forms a flower petal. Fry the flower-shaped fritters until cooked and golden brown. Lift and drain. Repeat steps 6-10 until the batter is finished. Let the fritters cool and store in an airtight container.

The following are some tips for making crispy "kue kembang goyang" (shaking flower cake): - Use plenty of cooking oil so that the kue kembang goyang easily comes off the mold. - Make sure the cooking oil is hot before putting in the mold. - Shake the mold gently to prevent the dough from tearing. - Fry the kue kembang goyang on medium heat to ensure even cooking. - Drain the kue kembang goyang on a tissue paper to absorb excess oil. - Store the cooled kue kembang goyang in an airtight container to maintain its crispiness. Source: Diadona.id