📝 About This Recipe
A quintessential Lunar New Year delicacy, Kuih Kapit are paper-thin, charcoal-scented wafers that symbolize affection and seasonal blessings. These 'Love Letters' are crafted from a delicate blend of coconut milk and rice flour, resulting in a shatteringly crisp texture and a rich, toasted aroma. Mastering this heritage recipe brings the nostalgic warmth of festive tradition right into your kitchen with every golden fold.
🥗 Ingredients
Dry Base
- 250 grams Rice flour (sifted)
- 2 tablespoons Tapioca flour (for extra crunch)
- 200 grams Granulated sugar (fine grain preferred)
- 1/4 teaspoon Salt (fine sea salt)
Wet Aromatics
- 4 pieces Large eggs (at room temperature)
- 400 ml Thick coconut milk (freshly squeezed or high-quality canned)
- 50 ml Water (to adjust consistency)
- 2 pieces Pandan leaves (tied in a knot for infusion)
Equipment & Preparation
- 2 tablespoons Vegetable oil (for seasoning the molds)
- 1 Charcoal or Gas Stove (heat source)
- 2-3 pieces Kuih Kapit Molds (long-handled iron clamps)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the eggs and granulated sugar together until the sugar has completely dissolved and the mixture is slightly frothy.
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2
Slowly pour in the thick coconut milk while continuing to whisk, ensuring the fats are well-emulsified into the egg base.
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3
Gradually fold in the sifted rice flour, tapioca flour, and salt. Whisk gently until the batter is smooth and free of lumps.
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4
Strain the batter through a fine-mesh sieve into a clean bowl to remove any tiny flour clumps, ensuring a silky finish.
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5
Add the knotted pandan leaves to the batter and let it rest for at least 30 minutes. This allows the flour to hydrate and the pandan aroma to infuse.
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6
Prepare your heat source. If using charcoal, ensure the embers are glowing red but not flaming. If using gas, set to a medium-low flame.
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7
Preheat the Kuih Kapit molds by placing them over the heat. Lightly grease the inner surfaces with a cloth dipped in vegetable oil before the first batch.
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8
Remove the pandan leaves. Pour about 1 to 1.5 tablespoons of batter onto one side of the heated mold. Close the clamp tightly, squeezing out excess batter.
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9
Immediately scrape off the excess batter that oozes out of the edges using a butter knife to ensure a neat, circular shape.
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10
Hold the mold over the heat for about 30-45 seconds per side. Flip frequently to ensure even browning. The wafer is ready when it turns a light golden brown.
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11
Open the mold quickly. Using a spatula or your fingers (be careful, it's very hot!), peel the wafer off and place it on a flat surface.
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12
Work fast: fold the circle in half, then in half again to form a fan-shaped triangle. You must do this within 3-5 seconds before it hardens.
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13
Alternatively, roll the hot wafer around a wooden dowel to create 'cigar' shapes if preferred.
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14
Press the folded wafer lightly with a flat weight or a tin lid for a second to ensure it stays flat as it cools and crisps up.
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15
Allow the cookies to cool completely to room temperature before storing them in an airtight tin to maintain their signature crunch.
💡 Chef's Tips
If the batter sticks to the mold, your mold might not be hot enough or needs a light re-greasing. Always stir the batter before scooping each portion, as rice flour tends to settle at the bottom. For a modern twist, sprinkle a few black sesame seeds onto the mold before pouring the batter. Work in pairs if possible; one person to cook and one person to fold, as the 'window' for folding is incredibly short. Store with a piece of parchment paper between layers in the tin to prevent breakage.
🍽️ Serving Suggestions
Serve alongside a cup of hot Oolong or Pu-erh tea to balance the sweetness. Pair with a bowl of festive Mandarin oranges for a traditional Lunar New Year spread. Display in a glass heritage jar with a red ribbon for a beautiful homemade gift. Enjoy as a light snack after a heavy reunion dinner. Crush any broken pieces over coconut ice cream for a gourmet fusion dessert.