Break egg into a large bowl. Add sugar. Whisk to combine. Add rice flour, coconut milk, water and sesame seeds (if using). Whisk again to make smooth batter with pouring consistency.

Meanwhile heat oil for deep frying in a large pan. Place rose cookie mold in oil. When oil is hot, remove mold from oil, and dip in batter. (Dip only halfway into the batter, and make sure the mold is not completely immersed in batter).Remove mold from the batter immediately and dip in hot oil. The oil will start bubbling. Gently shake the mold to release cookie into the oil.

Work in batches depending on the size of the pan.Remove browned cookies from oil using a slotted spoon and drain on an absorbent towel.

Store cooled cookies in an airtight container for about a month.