- In a large bowl, add eggs and sugar, and whisk to mix well until sugar has dissolved.
- Add glutinous rice flour, rice flour, salt and coconut milk. Stir to mix well.
- 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.
- In the meantime, prepare charcoal grill. The fire needs to be consistent and moderate heat to achieve the even brown colour.
- 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).
- 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.
- 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.
- 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.
- 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.