This is a blog post on how to make Kuih Kapit at home. Kuih Kapit is a Malay word which means squeezed cookie. It’s eaten during Chinese New Year only in countries like Malaysia and Singapore. As the origins of the waffle-like crisp cookie come to Nyonya (the Chinese settlements going back to the 15th century with Dutch influences). The mould originates from Krumkake but much lighter made. Krumkake is a Norwegian waffle. So there is I research into this as at one time I was desperately looking for the mould here in the UK. Eventually, I found a traditional krumkake mould online. While it’s possible to use it however it is not the same. It is similar to egg roll cookies in Hong Kong during Chinese New Year. My 5-year-old calls them waffle.
I remember making it while I was young with my cousins together with my parents. Making it brings together a lovely spirit in which I dearly miss nowadays.
Buying kuih kapit mould online
There is now an online baking shop called baking frenzy that sells all things baking and cooking based in Penang, Malaysia. I have bought a few things from them. Their delivery is not exactly fast but the item does arrive in one piece. Their freight charges are weight-based so do try for lighter weight options like plastic-made products to cut down the delivery cost.
Another option is make a trip to Malaysia and buy the mould from the shops sometime before Chinese New Year period.
As I am living abroad, there is no fresh coconut available I use tinned coconut milk and they come in tins. I tend to use low-fat options due to the fat content in coconut milk.
How to make kuih kapit
The recipe makes about a small square biscuit box. Cooking time at least 2 hours depending on how moulds and helpers you have.
Equipment
- Kuih Kapit Krumkake moulds
Ingredients
- 400 mls low fat coconut milk
- 100 grams caster sugar
- 125 grams rice flour
- 1 tbsp cornflour
- 3 medium eggs
Instructions
- Mix all the ingredients to make the kuih kapit batter till it’s well mixed.Then prepare the moulds by oiling them with some kitchen towel dip in cooking oil. Heat the mould on the stove till it is warm. Then start cooking by pouring the mixed batter in moulds. Cook on low heat till golden brown.
- Keep in an airtight container. It will store for up to one month. Although I reckon it wouldn’t last that long.
Once cooked quickly take them off the heat and fold it quick. I find that the folded version is much easier to handle than the rolled version. For the rolled version just roll it using a chopstick.
Thank you for dropping by. do have a look at my other Chinese New Year bakes like pineapple tart recipe.
Kuih Kapit
Equipment
- Kuih Kapit Krumkake moulds
Ingredients
- 400 mls coconut milk
- 100 grams caster sugar
- 125 grams rice flour
- 1 tbsp cornflour
- 3 medium eggs
Instructions
- Mix all the ingredients to make the kuih kapit batter till it’s well mixed. Then prepare the kuih kapit moulds by oiling them with some kitchen towel dip in cooking oil. Heat the mould on the stove till it is warm. Then start cooking by pouring the mixed batter in moulds. Cook on low heat till golden brown. Once cooked quickly take them off the heat and fold it quick. I find that the folded version is much easier to handle than the rolled version. For the rolled version just roll it using a chopstick.
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