Kuih Kapit Recipe 夹必饼食谱

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Kuih Kapit Recipe 夹必饼食谱
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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!

新年期间最不能少的就是夹必饼了,薄薄脆脆的,而且每次都不经意的吃了大半罐。富有浓郁的蛋香味外,也有椰香味哦!
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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
Method
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。
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