Kuwisipit

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.