Crispy Pizzelle

I developed this crispy pizzelle by accident. I wanted to make kuih rose but the new batter that I tried didn't work for me. So, I had to improvise and use my pizzelle press in an attempt to save the batter. Hey, it works! It turned out very crispy, way better than the kuih kapit recipe I tried earlier. The kuih kapit recipe I tried earlier turned soft and I had to bake it in the oven again to make it crisp. But this batter is a keeper for me, it's crispy and stay that way. So, this is not the original pizzelle recipe (different flavor too), but a recipe I discovered by accident. A new recipe to try for people who own a pizzelle maker! Feedback would be appreciated. :-)

Ingredients:

125gm rice flour

100gm cornflour

85gm all-purpose flour

250gm sugar

200ml coconut milk

3 eggs

1 Tbsp. black sesame seeds
(would add 1 tsp. of vanilla extract next time)

Method:

1. In a big bowl, whisk coconut milk, eggs and sugar together. Then, add in all the flours and black sesame seeds. Whisk and blend to combine.

2. Heat Pizzelle press and brush with a little oil and pour about a tablespoon of batter in the middle of the press. Close the lid and bake until the light indicator tells you that it's done. Remove with a chopstick and let it cool completely before storing. You can shape it when hot if you like.