Kuih Kapit Recipe 夹必饼食谱

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Kuih Kapit Recipe 夹必饼食谱
From Seashore Submit
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!

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In Love with Coconut 椰子椰子我爱你
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Ingredient and Portion
250g rice flour / 粘米粉 250 克
1/2 tbsp plain flour / 普通面粉 1/2 汤匙
280g sugar / 糖 280 克
400ml thick coconut milk / 浓椰浆 400 毫升
11 eggs / 鸡蛋 11 粒
A pinch of salt / 盐 少许
1. In a mixing bowl, combine Ingredients, and whisk until a batter forms. Strain the mixture.

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.

3. Lift out Kuih Kapit with a small knife and fold into a fan shape immediately. When cool, keep in an air tight container.
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