Directions

To Prep

1. In a large bowl, add eggs and sugar, and whisk to mix well until sugar has dissolved.
2. Add glutinous rice flour, rice flour, salt and coconut milk. Stir to mix well.
3. Gradually add flour mixture (dry ingredients) to egg mixture (wet ingredients) and whisk to combine. Strain the batter and set aside to rest for 1 hour.
4. In the meantime, prepare charcoal grill. The fire needs to be consistent and moderate heat to achieve the even brown colour.
5. To prepare the kuih kapit mould, lightly grease with oil and heat the moulds over the grill. (if you are using an old kuih kapit mould, you may skip this step).

To Cook

1. When the mould is hot, pour over a ladle of batter, close the mould firmly and lock it, and grill over charcoal fire. Working quickly, trim the sides with a butter knife before it’s fully cooked.
2. Let it cook for about 1 min, then flip the mould over to cook the other side for about another minute. Open mould slightly from time to time to take a peek at the kuih kapit to check on the colour.
3. When the biscuit turns golden brown, peel it off immediately with a butter knife and fold half and half again to form a fan shape. Again, work quickly before the kuih kapit cools and becomes crispy. Use the base of a saucer to lightly press and crease the kuih kapit for a neater fold. Alternatively, you can roll up the kuih kapit into cigar rolls.
4. Set aside to cool, then store in airtight containers. These kuih kapit make wonderful gifts when visiting family and friends during the Lunar New Year.