60th Years with the same Quality

Preparation:

1. Place grill on a stable surface. Prepare a shallow bowl, butter knife, ladle, and folding station (tin lid/coaster + jar or tin).
2. Tie kitchen towel on chopsticks. Pour vegetable oil into a small container.
3. Heat 4 Kuih Kapit molds/irons on the grill.

Batter:

1. Beat eggs and sugar on low for 1–2 min until sugar dissolves.
2. Add coconut milk, beat 30 sec.
3. Add rice flour and MFM Cap Ros All-Purpose Flour, beat until smooth.
4. Strain batter into a deep bowl.

Cooking:

1. Brush inner surfaces of heated molds/irons with oil using prepared towel.
2. Ladle batter onto lower mold surface; allow excess to drip back. Listen for sizzle.
3. Close mold, latch handle, place on grill. Repeat with other molds.
4. Grill 1–2 min (warm) or 2–3 min (cold). Flip and grill another 1–2 min.
5. Check crepe, if undercooked, grill again until it sizzles.

Folding & Storing:

1. Remove crepe using butter knife. Transfer to folding station.
2. Fold into half circle, then into triangle quickly.
3. Press lower half with tin lid/coaster until set.
4. Store cooled Kuih Kapit in airtight jar or tin.
5. Repeat until all batter is used.

Tip: If molds are well seasoned, oil only after 3–4 rounds or when batter sticks.