◆ Scarlet Chew Mi & Dou

传统酥脆鸡蛋饼/扇饼 /夹必糕 夹心饼
Kuih Kapit/Kuih Sepit

材料 / Ingredients

木薯粉 50克 - Tapioca starch 50g
荷花牌 粘米粉 250克 - Teratai blended rice flour 250g
糖 350克 - Sugar 350g
家乡蛋 10粒 - Kampung eggs 10 grain
新鲜椰丝 2粒 - Fresh shredded coconut 2 grain
盐 少许 - salt / a little

温馨提示💖💖
新鲜椰丝 2粒，加水，挤出800ml 浓椰汁。
Warm reminder 💖💖
Fresh shredded coconut 2 grain , add water, squeeze out 800ml thick coconut juice.

做好的粉浆，放进冰柜里，需要用再拿一小碗出来做。
这样保持粉浆的新鲜度，椰浆不会发酸。
Put the finished slurry in the freezer, and you need to take a small bowl out to make it.
In this way, the freshness of the powder is maintained,
and the coconut milk will not be sour.

粉浆分量可以做到2大罐子。
The amount of slurry can be 2 big cans.