Pizzelle Rice Cookies

I like to make believe these cookies are Kuih Kapit as these are made of rice flour. Obviously I have chosen to use all the Kuih Kapit ingredients. Though, I am using the Pizzelle Electric maker and thus, I am limited to being able to make the cookie as thin as the authentic kuih kapit and the cookie shapes are not as pretty. ( Perhaps, I need more practice on making them ).

Nevertheless, I accomplished my mission of giving this cookie making a try, after all I bought this pizzelle maker awhile ago. Glad that though these cookies are not as nice looking as I wanted them to be.. I managed to bake a good bunch of edible and tasty cookies :)

I hope the next time I make these cookies, I can make nicer looking cookie shapes... need to improve on the art and technic :)

Gong Xi Gong Xi to all :)

Here is the recipe.

Ingredients:
2 cup rice flour
1 Tbs tapioca starch
3/4 cup fine granulated sugar
1 can/400 ml Coconut Cream
4 whole large eggs
1 tbsp margarine.

Directions:
Mix eggs and sugar till sugar is dissolved.
Add coconut milk to the mixture, continue to stir and mix well.
Add all the flour to the mixture and mix well.

1. Wipe the pizzelle maker moulds with damp oil to completely grease the moulds.
2. Heat up pizzelle maker. Wait pizzelle maker is hot to the touch on the mould.
3. Drop 1 1/2 Tbsp of dough mixture to the bottom-side of mould, slight spread dough in circular motion to thin and spread out the mould.
4. Cover pizzelle lid.
5. After 20 secs, clamp the handle of pizzelle.
6. Cookie should be ready in total of 2 to 2:30 mins. (depending on how brown you want the cookie to be cooked)
7. Pick up cookie using a kebab wood stick or bare finger. Should be pretty easy to pick up cookie.
8. Lay flat or roll or fold to desire shape as soon as cookie is out of pizzelle maker.
9. Repeat step 3-8 on the next cookie.

Cool cookie and store in air-tight container.