The all time favorite Kuih Kapit recipe is now available for you! Thin and crispy Kuih Kapit, that eggy smell and fragrant coconut milk added into it, yummy!
1. In a mixing bowl, combine Ingredients, and whisk until a batter forms. Strain the mixture. 将材料放入搅拌碗内,拌成面糊后过滤。
2. Heat some oil (just enough to cover the round part of the mould) and kuih kapit mould over low heat in a stockpot. When the mould is hot, place mould over the batter, open it and scoop a ladle full of batter onto one side of the mould to coat evenly, then close the mould immediately. Deep-fry in hot oil for 2-3 minutes. Remove and open mould to check for desired colour. 在汤锅中烧热适量油(足以淹过夹饼模圆形部分),泡入夹饼模。将烧热的夹饼模拿到面糊上,打开,将一满勺的面糊均匀舀在夹饼模上,立即合起,放入热油中炸2-3分钟。取出,打开检查夹饼色泽。
3. Lift out Kuih Kapit with a small knife and fold into a fan shape immediately. When cool, keep in an air tight container. 用小刀取出夹饼,折成扇状。放凉后,存入容器内密封。