Kuih Kapit which is normally called in Malaysia is a type of traditional festive food that are normally made before the Chinese Lunar New Year, at least that is what my family practiced. Kuih Kapit are called so because the making is by sandwiching or clipping a liquid batter between two metal plate moulds and baked on open charcoal heat.Kuih Kapit are also referred to as ‘Love Letters’ by some, but I still like to called it Kuih Kapit to preserve the culture that we still have.

The Kuih Kapit batter is actually made five main ingredients, sugar, flour, eggs, freshly squeezed coconut cream/milk and most of all hard work. Making of the liquid batter is the easy part, controlling the consistency of the batter batch is a little bit tricky. The hardest process in making kuih kapit is the baking, it takes up a lot of time and is very ‘hot’ work. Patience and control is call for at this stage, impatiently baking on too high heat will burn the kuih kapit and make it bitter , and too much or too little batter used will affect the texture of the delicacy. The best kuih kapit is the one which is fluffy crispy, rich creamy(from the coconut milk used), eggy and not too sweet.