Kuih Kapit

220 gm caster sugar 130 gm rice flour 1 tsp tapioca flour 4 large eggs 250ml thick coconut milk Method I’m making 4 portions so you can times number of portions you wanna make. Crack eggs into a large bowl (Whisk till combine) Put in caster sugar (Whisk till combine) Sieve in rice flour, tapioca flour and lastly coconut milk (Whisk everything till combine) Sieve your batter to filter out all the lumps. Prepare your kuih kapit clipper (make sure your clipper is hot) then pour batter onto clipper and start to burn! Good Luck! This time i’m not going to sit on the floor, i’m placing it on top of folding table, more comfortable and i’m standing and not tired! Tips: To remove sides of the unwanted batter, you can use a new scrub. It’s faster and easier Tips: Do not need to smear oil each time, only first time is needed onto the clipper Tips: Keep batter in the fridge (below) not freezer if you cannot finish on the day and continue tomorrow http://chefwo.com/kuih-kapit-recipe/ http://www.singaporelocalfavourites.com/2011/01/easy-love-letters-kuih-kapit-recipe.html http://www.myresipi.com/top/detail/19429

Kuih Ros/Loyang/Honeycomb Cookies

http://nasilemaklover.blogspot.com/2013/02/honeycomb-cookies-kuih-roseloyang.html flavour with rose essence or vanilla while the Chinese are like to adding sesame seeds...and 1/2 tsp kapur (from the tamu)- this is the little qq of the recipe to make the kuih crunchy 260g plain flour or all-purpose flour 260g rice flour 360g caster sugar 400g coconut milk (makes from 365g grated coconut+2 cups water) 200g water 4 large eggs 1/2 tsp salt White sesame seeds Oil for deep frying Kuih rose moulds Method To prepare batter 1. Sift the flours together. 2. In a mixing bowl, combine coconut milk, eggs, sugar, water and salt. Whisk to dissolve the sugar and salt.. 3. Slowly pour wet liquid into flour mixture, add sesame seeds and mix to form a smooth runny batter. To fry 1. Heat oil in a heavy-bottomed pot on medium low heat until hot but not smoking (temp 180C). 2. Place the kuih rose moulds in the oil to preheat (2-3mins). 3. When the mould is hot (do not over-heat or the batter will not stick), remove mould and give it a shake to remove excess oil (to avoid creating bubbles in the cooked kuih rose). 4. Dip hot mould into batter to coat almost to the top of the mould ( put batter into a deep small bowl). Lift and give it a shake to remove excess batter. Also do not lift up immediately after dip into batter, let it coat for few seconds. 5. Plunge coated mould into the hot oil and cook till few seconds. Lift mould to release the kuih rose into the hot oil. 6. Continue frying until light golden brown colour, it will brown further after it is out of the oil due to the residual heat. Do not require to flip the kuih rose **. Remove and drain on paper towels. 7. Repeat until all the batter is used. Stir the batter before dipping in the hot mould. 8. Leave to cool completely before storing in airtight container http://lengskitchen.blogspot.com/2013/02/beehives-cookies.html