For my variation of the classic kuih kapit cookie from Malaysia I grated some lemon grass finely and mixed it through my coconut batter. In Asia, lemon grass is used often in combination with coconut. The citrusy freshness gives the creamy coconut just the little lift it needs. I like the subtle lemon taste of this fragrant Asian grass and often have a few pieces simmering along in soups and stews. I always keep a few stems in my freezer and discovered that you can grate them beautifully when they are still frozen. The lemon grass not only gives the crunchy waffles a nice lemony taste but also a pretty light green color. Roll up the lemon grass cookie as soon as you take it out of the iron. They might be hot, but if you leave them too long they will be too hard. I filled a few rolls with some ginger cream for dessert. Very tasty!
lemon grass cookie
for about 20 cookies
50 grams caster sugar
50 grams rice flour
15 grams plain flour
pinch of salt
225 milliliter thick coconut milk
2 lemon grass stems
½ teaspoon ginger powder
Beat the eggs with the sugar.
Add the rice flour, the plain flour and the salt. Mix with a whisk into a thick batter without lumps.
Add the coconut milk and mix into a thin batter.
Grate the lemon grass finely. This goes well when you freeze them first.
Mix the grated lemon grass and the ginger into the batter.
Preheat a (non-stick) electric waffle iron to medium high. Pour about 30 milliliters of the batter in the middle of the iron. Close and bake for 2-4 minutes until golden brown.
Take the cookie out of the iron and roll up the waffle immediately.
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