Oh how I wish I could bring back an electric love letter maker from my previous trips back to Malaysia, but the voltage is different so the maker is useless here… :-( Well, just saying… If I were to have one at home, then I wouldn’t have to spend hours in the kitchen making these love letters manually. One by one, paying close attention to the stove heat, and take chances of not even browning or burnt pieces… One piece takes about 3 minutes to make, but 3 seconds to eat! Yeah… There’s a reason why I haven’t made love letters at home for a very long time. All because of Chinese New Year…
Love Letters 手工鷄蛋卷 Recipe (makes about 80 pieces)
1 cup rice flour
1/3 cup flour
2 tbsp tapioca starch
1 large (400 ml) can plus 1 small (165ml) can coconut milk
1 cup sugar
2 tbsp white sesame seeds
- Sift rice flour, flour and tapioca starch in a large bowl. Add coconut milk and mix well to combine.
- In a separate bowl, beat eggs and sugar until sugar dissolves, about 5 minutes. Add to the flour/coconut milk mixture. Blend well.
- Strain the batter to remove any lumps. Mix in sesame seeds.
- Preheat traditional love letter mold over gas stove on high heat for a few minutes. Then turn heat down to medium low (mark 4-5 on my stove). Brush the mold plates with a little oil. Spoon 1 tbsp of batter to the center of the mold and quickly swirl around with the back of a spoon. Carefully close and lock the mold. Cook on the stove until it is golden brown, about 1 minute per side. Each stove is different so you have to experiment the first few love letters to adjust the stove heat.
- Remove from the mold plate with a small knife. Then quickly roll up love letters or fold it in quarters. This has to be done fast while it it still hot as it will harden and turn crispy very quickly (and this is why I folded instead of rolling up). Cool completely before storing in air tight container.
- Be sure the mold is preheated well or the love letters may stick onto the mold.
- Stir the batter each time before pouring it onto the mold plate.
- After adding batter to the mold plate, pay attention when closing and locking the mold– my experience is that if I close it too fast, the fast closing action will create a gasp of air that will squeeze out batter through the tiny gap between the two mold plates. If I close the mold a bit slowly then its not as bad. This is also why i don’t swirl the batter to the edge, giving it some room just in case the batter got squeezed out a little.
- Use a small knife to scrap off any leaked batter around the outside of the mold.
- If using two molds at the same time, pay close attention to the timing of each mold while cooking. When love letters starts browsing, they get very brown fast.