Kuih Kapit

When i was making pizzelles, the urge to make Kuih Kapit with the pizzelle maker was great.  I have given up hope of making Kuih Kapit, especially for the Chinese New Year Celebration.  Without the proper moulds and a charcoal stove, making  good thin kuih kapit is quite impossible, but the urge is too great and i have to give it a try on the pizzelle maker.  The result is acceptable, the taste and crispiness are there but the kuih kapit is thicker. A waffle-cone maker  makes pretty good kuih kapit too.


Ingredients:

1 cup rice flour
1/3 cup tapioca starch
1/4 tsp salt
1/4 tsp Baking soda 
3/4 cup fine granulated sugar
1 can/400 ml Savoy Coconut Cream
3 whole large eggs
1 egg white
2 tbsp vegetable oil.

Method:

Sieve rice flour, tapioca starch, salt and baking soda together.

Beat eggs and egg whites lightly and add in sugar, vegetable oil and coconut cream.  Mix well.

Add eggs and coconut cream mixture into the dry ingredients and mix well.  Pass through a sieve and leave for 15 minutes while the pizzelle marker and/or waffle cone maker are preheating.

Scoop a tablespoon of batter on to the pizzelle or waffle cone maker and cook wafer until golden brown.

Using the handle of the wooden spoon, roll wafer into a cigar while it is still hot(for gentle fingers, use surgical gloves).  Leave cigar on cake rack to cool before storing into aiirtight containers.

Repeat until all the batter is done.

Note:

The wafers might not be crispy evenly.  In this case, cigars can be baked in a 250f oven for 5 - 10 minutes to further crisp them.










Serves
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