• Place the eggs and sugar in a large mixing bowl. Whisk until the sugar has dissolved. In a separate bowl, combine tapioca starch, rice flour, and salt. Whisk to mix. Pour the egg mixture in and add coconut milk and stir until you get a smooth batter. Add black sesame seeds and stir to combine
• Optional step: Divide the batter into three portions. Add pandan extract on one and ube extract on the other

Baking:

• Preheat the waffle cone maker, krumkake iron or krumkake baker. I use waffle cone maker. Preheat over medium heat about 1 minute each side. Lower the heat to low. Spoon about 3/4 tsp or close to 1 Tablespoon of the batter on the waffle cone maker. Very gently close the top down so it won't splatter. Cook for about 10 seconds on one side and then flip over and cook for another 10 seconds, then flip over again another 10 seconds, then flip again another 10 seconds. Total of 4 times. When you open it to check, it should be just lightly golden brown. If it's still very pale and sticky, cook a few seconds longer and check again
• This is just a reference though. You may have to do the flip more or less depending on the mould you use. Apparently, you don't need to do this if you use an electric krumkake baker
• Repeat with the rest of the batter and make sure you give the batter a stir each time before scooping

To make a roll:

• I use a round long handle of a wooden spatula, about 1/2-inch in diameter, or you can use a pair of chopsticks, to roll up while the other hand is using a spatula to help to roll to push it forward while it's still warm. Place on a cooling rack to cool down completely

To fold into a quarter:

• Simply use a spatula to fold into half and then slightly flatten and fold again and flatten and lift it up from the maker. You can also use kitchen shears to trim off the extra crust on the outer edge if you want them to be neat-looking

How to store:

• Let them cool down completely and they will be ultra crispy. Transfer to an air-tight container and they stay crispy for weeks