INGREDIENTS
2 cups rice flour
½ cup tapioca flour
1⅓ cups caster sugar
1⅔ cups fresh, first-pressed coconut milk
1 teaspoon salt
10 large eggs (or 11 medium eggs, around 2 ounces each)
1 tablespoon cooking oil (for prepping the molds)
Mold (Salakan) of Kuwisipit
Kuwisipit
PROCEDURES
Whisk it together: Start by whisking eggs, sugar, and salt until the sugar dissolves. Then, quickly whisk in the coconut milk.
Dry ingredients in: Add the rice and tapioca flour to the wet mixture and stir well, scraping the sides of the bowl for even mixing.
Strain and wait: Strain the batter to remove any lumps and unmixed egg. Let it rest while you prepare the grill.
Heating up: Heat the Kuwisipit molds (Salakan) over a hot grill.
Oil and fill: Open the hot salakan, lightly grease both sides, and pour batter until it coats the salakan evenly. Let some excess batter drip back into the bowl.
Grill and crimp: Close the salakan and grill the Kuwisipit until golden brown. Scrape off any batter that spills out during grilling.
Fold it fast: Quickly remove the salakan from the heat and fold or roll the Kuwisipit into its signature shape before it cools and hardens.
Cool and store: Let the Kuwisipit cool completely at room temperature before storing them in an airtight container. Don't wait too long, or they'll soften from the humidity.
Repeat and stir: Keep stirring the batter throughout the process to prevent flour from settling at the bottom.