Extract 2 3/4 cups milk from the grated coconut.

Mix the rice flour with the coconut milk into a smooth batter.

Whisk the eggs till stiff and add to the batter; mix well. Add the sugar, sesame seeds, and salt.

Use less sugar otherwise the batter will stick to the mould.

Heat some oil in a wok (kadhai). When hot, place the achappam mould into the oil for 10 minutes or until the mould is very hot. Lift the mould carefully, dip into the batter, then place it back into the oil. When the achappam turns light brown, gently shake the mould to remove it. Leave in the oil for another 2 minutes until golden. Lift and drain.

Repeat the process till all the batter has been used.

Cool and store in airtight jars.