4/5
(30 Votes)
Ingredients
- 4 Large Eggs
- 100 g Sugar
- 450 ml Coconut Milk
- 50 g Rice Flour, sifted
- 75 g All-Purpose Flour, sifted
Preparation
Step 1
Combine the eggs and sugar in a mixing bowl, and mix well. Add the coconut milk, and stir in the flours. Strain the batter and let it rest for an hour.
Preheat the KrumKake/Pizzelle maker according to the manufacturer's instructions. Set the color setting to number 3.
Scoop 2 Tbsp of batter onto the mold, cover and bake until they are ready or light brown in color. Remove the biscuit and quickly fold in half, and half again and then press down lightly. Cool on the rack and store them in an airtight container.