Update: Latest Kuih Kapit Recipe, way much better! Mum kept saying, smells good!
(Photo: Below ingredient, more crispy and better texture and taste compare to Amy’s Recipe)
Feb 02nd, 2013
220 gm caster sugar
130 gm rice flour
1 tsp tapioca flour
4 large eggs
250ml thick coconut milk
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!
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
Result: 100% crispy texture, taste very good
Ingredients (This is Amy Beh’s recipe)
P/s I’m using above recipe not amy beh’s coz amy’s recipe doesn’t taste as strong compare to my own customized recipe
The recipe shown here is quite little, so i double it, you can triple it if you want. Make sure you can finish the whole batter, if you’re not tired.
But i heard from someone that you can make the batter beforehand and store into fridge. You can try. (i’ve personally tried storing into fridge and continue next day, it’s as good as fresh!) 125g rice flour 35g plain flour 155g granulated sugar 1 1/2 cups coconut milk (from 1 coconut) (1 coconut = 250ml) 2 eggs 2 egg yolks
- Sift rice and plain flour into a mixing bowl. Add in sugar and slowly add the coconut milk. Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter.
- Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire.
- When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.
- When golden in colour, remove and immediately fold into a quarter. Press lightly with a tin cover to level the surface.
- Cool and store in an air-tight container or tin.
- Start early in the morning around 8 am because by the time you finish will be around 4 to 5 pm evening
- Place a mug of drinking water nearby your working area
- Eat big breakfast before you start work
- Place your fingers onto very hot kuih kapit and try to fold and at the same time numb your fingers by pressing onto the hot kuih kapit so that you’ll get used to the pain of hotness. There is no need to buy a glove, coz you cannot fold using a glove!
- Get ready 2 butter knives and small knife.1 butter knife to flatten and kuih kapit, another butter knife to fold, 1 small knife to clean surrounding kuih kapit mould.
- You need another assistant to help you to add more charcoal, help fold kuih kapit and put into a bowl.
- You will need a small chair to sit
- Cooking oil nearby for you to add in case you don’t have enough.
- Kuih Kapit batter is the same texture as melted ice cream.
- That’s all for now. If you have any other questions, feel free to ask me.
Will I make this again? No. Because it’s sooooooooooooo tiring.
How much is this set of kuih kapit tools: RM18 for the charcoal set, RM7.50 for each clipper.
My first round of making kuih kapit fail miserably because i follow a website with lots and lots of all purpose flour. Theoretically it should be rice flour and definitely not all purpose flour!