Love letters

Love letters

Kuih kapit

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The traditional way to make love letters is in patterned metal moulds over a charcoal fire. This recipe has been adapted for use within the confines of a modern kitchen. Whisk together 5 eggs with 150 g caster (superfine) sugar. Combine with 125 g of rice flour which has previously been sifted with a couple of tablespoons of tapioca flour and a pinch of salt. Then, whisk in 200 ml of fresh coconut milk. Pour the batter through a fine sieve to isolate any lumps. Brush a non-stick frying pan with some oil and heat over medium heat. Pour in enough batter to thinly cover the surface. When the batter is set but not coloured, flip it onto a tray covered with baking paper and place in an oven preheated to 150°C for 10 minutes until the biscuit is dark golden brown. Roll into a scroll while it’s hot and soft. The love letters are best stored in old airtight biscuit tins, of course.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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