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Here’s a recipe for Kuih Kapit, a traditional Chinese New Year treat:
Ingredients:
Equipment:
Instructions:
Prepare the Batter: In a mixing bowl, combine the cake/superfine flour and sugar.
Add Coconut Milk and Water: In a separate bowl, mix the coconut milk with a pinch of salt. Gradually add this coconut milk mixture to the flour and sugar mixture, stirring continuously to avoid lumps.
Add Eggs: Beat the eggs in a separate bowl and then add them gradually to the batter. Mix well until you have a smooth, thin batter.
Strain the Batter: To ensure a smooth texture, you can strain the batter through a fine sieve or cheesecloth to remove any lumps.
Heat the Kuih Kapit Mold: Heat the Kuih Kapit mold over a stove or open flame until it is hot. Make sure to grease the mold lightly with oil to prevent sticking.
Pour Batter into Mold: Pour a small amount of the batter into the center of the mold, then quickly close the mold. You may need to adjust the amount of batter based on the size of your mold.
Cooking the Kuih Kapit: Cook the Kuih Kapit over low to medium heat until the edges turn golden brown. This process needs to be done quickly, as the batter cooks fast. It usually takes about 1-2 minutes.
Remove and Shape: Open the mold and use a bamboo stick or a thin spatula to carefully remove the cooked Kuih Kapit. While it’s still hot, you can shape it into a cylinder or cone.
Cool and Store: Allow the Kuih Kapit to cool and crisp up. Once cooled, store them in an airtight container to maintain their crispiness.
Repeat: Repeat the process with the remaining batter.
Serve and Enjoy: Kuih Kapit is now ready to be served during Chinese New Year celebrations! These crispy and thin coconut milk wafers are a delightful treat.
Remember that making Kuih Kapit requires some practice to get the timing and technique right. Enjoy making and sharing these delicious cookies for the festive season!
