Kueh Kapit aka love letters are a traditional Chinese New Year biscuit. This recipe is from my aunts who have been making these for decades. The love letters are a fragile, crispy and crunchy biscuit and very addictive. Making kueh kapit is not for the faint hearted. It is hot work and very fiddly.
Makes 4 milk powder tins
220 gm sugar
130 gm rice flour
1 tsp tapioca flour
4 large eggs
250 ml thick coconut milk
60-80 ml water
1. Combine all the ingredients in a large mixing bowl. Whisk to mix well until sugar has dissolved. Strain the batter and set aside for at least an hour.
2. Lightly grease both sides of love letter moulds with cooking oil. Heat kueh kapit moulds over a moderate charcoal fire to get a more even coloured golden love letters.
3. When heated, pour a ladle of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.
4. When golden in colour, trim the edges before removing the kueh kapit and immediately fold into a quarter. Press lightly with a tin cover to level the surface.
5. Cool and store in air-tight containers.
Note : If the batter is too thick, add more water or thin coconut milk.