Thanks Erin for the beautiful season's greetings card all the way from Malaysia...Happy Birthday & Happy Chinese New Year !!!
Ingredients:
1/3 cup egg (from 1 egg)
1/3 cup sugar
1/3 cup thick coconut milk
1/8 cup water
1/3 cup rice flour
1/4 tsp tapioca flour
Method:
Preheat oven to 180 °C.
Grease a rough surface non-stick tart or cake pan with butter and preheat it in the oven.
In a large bowl, whisk egg with sugar till sugar dissolves.
Pour-in coconut milk and water, stir to incorporate well.
Add-in flours and whisk to smooth batter.
Remove pan from oven.
Spread 1 tbsp of batter onto the heated pan circularly (about 8 cm in diameter) and allow batter to spread out thin by it own for short while.
Return pan to oven and bake for 6-8 minutes or until golden in color.
Remove from oven, immediately remove thin kuih from hot pan, start from all edges, fold straight into a quarter, press lightly with a light object to level the surface while cooling till set.
Allow to cool completely before storing into an airtight container.
Yields 23 kuih kapit.
3 comments:
I suppose you have to make them one at a time because if you do more, the rest will harden up while you're folding the first one?
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Hi Nate and Annie, I made it three at once...Anyway, I have to work fast while the baking tray still fresh hot from oven...the rest remain soft if still haven been peel off from the hot tray...Nice to hear from you!
Thanks for sharing the recipe. I am going to try it out with my new mould!
http://www.bakingfrenzy.com/waffle-press-maker-eiser-cake-krumkake-p-324.html
Do you have any tricks to make the mould became non stick?
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