Combine eggs and sugar in a large bowl. Break up the egg yolks with a whisk. Pour in coconut milk and stir to combine.
Add rice flour and salt. Mix well with the whisk until a smooth batter forms.
Strain batter into a deep bowl.
Warm up about 2 inches of vegetable oil in a small saucepan or pot over medium low heat. Stick a pair of chopsticks into the hot oil. If you see tiny bubbles appearing near the chopsticks, the oil is ready.
Gently lower brass Kuih Loyang mold into hot oil for 30 seconds to heat the mold. Remove from hot oil and shake off excessive oil.
Dip the hot mold 7/8th of the way into prepared batter. Make sure the batter does not go over the top of the mold. You will hear a sizzle. Shake off excess batter and submerge the mold back into the hot oil but do not touch the base of the pot.
After about 10 seconds, gently shake the mold to release the half-cooked batter. If it will not release, use a long cooking chopstick to push it down.
Fry to a light golden brown color. Remove and place on a strainer or a plate lined with paper towels to absorb excessive oil.
Repeat until all batter is used up.
Allow them to cool completely before storing in airtight containers.
You can fry 3 at a time if you can work fast. Takes about 45 seconds to fry each batch.
If you have a traditional brass mold like mine, it helps to wrap the tip of the handle with string because it can get hot.