First sieve the dry ingredients of rice flour and tapioca to make sure there are fine.
Combine sugar and the sieved flours, and mixed thoroughly.
Add in the already lightly beaten eggs and coconut milk, and stir until sugar is dissolved and all the ingredients are combined.
Cover the mold with oil for the first kueh kapit.
Use 1 tablespoon to get thin wafers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 29 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 18.7mg||1 %|
|Potassium 37.7mg||1 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.9g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 66
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