Chinese Dessert Recipes

Crispy Love Letters (Kuih Kapit)

There are basically 2 variations to this oriental recipes - one is folded and another which is rolled. For now, we shall begin with the folded variation.

This Chinese traditional food also demands for your fingers to be quick and nimble to remove and quickly fold the cooked batter from the hot mould while it is still soft.


Ingredients

30 g			        	Plain Flour
120 g			        	Rice Flour
130 g			         	Fine Sugar
2 cups				Coconut Milk (strained from 1 grated coconut)
2			        	Large Eggs; lightly beaten
2 			        	Egg Yolks			

Sift rice flour with plain flour. Add in fine sugar and mix well. Pour in coconut milk gradually. Mix until mixture is smooth. With an egg whisker, whisk in beaten eggs and egg yolks.

Grease kuih kapit mould by applying oil using a small brush. Heat mould over fire first and when hot enough, pour one ladleful of batter onto the hot mould. Close mould tightly and hold (bake) over fire. Grill for about half a minute each side. Using a spoon, scrape off the burnt edges. Open to check colour of crepe. When it has turned golden, remove and fold into quarter immediately. Allow to cool before storing in an airtight container.

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