Pizzelle (Bank Kep)

        

Here are the ingredients to make banh kep:

2 eggs
3/4 cup sugar
2 cups rice flour (found in Asian supermarket)
1 can coconut cream (found in Asian supermarket)
Milk - enough to add to coconut cream to make 2 cups
3 Tablespoons corn starch
2 Tablespoons butter, melted
2 Tablespoons white sesame seed, toasted
Pizzelle Maker

In a bowl beat eggs until the whites break down, add sugar beat until light in color.  Add half the flour, and half the coconut cream, whisk until just mix.  Add remaining flour and cream.  Add corn starch, whisk out all the lumps.  Add melted butter and white sesame seeds.  Let stand for 1 hour.  When ready heat pizzelle maker, follow instruction.  Pour 1 tablespoon of batter per pizzelle, close the lid and wait for it to brown.  I set mine on #4 out 5 in terms of brownness.  These pizzelles are thin, brown and crispy.  This recipe should take about an hour to make.  Store in a ziploc bag and these should last a few days.  If they get soft, place them on a cookie sheet in a 275 degrees oven for 8-10 minutes and they will crisp right up