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新年期间最不能少的就是夹必饼了，薄薄脆脆的，而且每次都不经意的吃了大半罐。富有浓郁的蛋香味外，也有椰香味哦！

250g rice flour / 粘米粉 250 克
1/2 tbsp plain flour / 普通面粉 1/2 汤匙
280g sugar / 糖 280 克
400ml thick coconut milk / 浓椰浆 400 毫升
11 eggs / 鸡蛋 11 粒
A pinch of salt / 盐 少许

1. In a mixing bowl, combine Ingredients, and whisk until a batter forms. Strain the mixture. 
将材料放入搅拌碗内，拌成面糊后过滤。

2. Heat some oil (just enough to cover the round part of the mould) and kuih kapit mould over low heat in a stockpot. When the mould is hot, place mould over the batter, open it and scoop a ladle full of batter onto one side of the mould to coat evenly, then close the mould immediately. Deep-fry in hot oil for 2-3 minutes. Remove and open mould to check for desired colour. 
在汤锅中烧热适量油（足以淹过夹饼模圆形部分），泡入夹饼模。将烧热的夹饼模拿到面糊上，打开，将一满勺的面糊均匀舀在夹饼模上，立即合起，放入热油中炸2-3分钟。取出，打开检查夹饼色泽。

3. Lift out Kuih Kapit with a small knife and fold into a fan shape immediately. When cool, keep in an air tight container.
用小刀取出夹饼，折成扇状。放凉后，存入容器内密封。