WHY YOU WILL LOVE THIS RECIPES?

1. Cultural Richness: The recipe embodies the cultural richness of Malaysia, Singapore, and Indonesia, particularly during festive seasons. Engaging in the preparation of Kuih Kapit connects you to a tradition that has been passed down through generations, adding cultural significance to your culinary experience.
2. Delicate Crispiness: The unique cooking technique results in thin, delicate wafers that are crispy and light. The satisfying crunch with each bite, followed by the melt-in-your-mouth texture, makes Kuih Kapit a delightful treat.
3. Simple Ingredients, Exquisite Taste: The recipe uses simple ingredients like all-purpose flour, sugar, eggs, and coconut milk. However, the combination of these basic elements produces a flavor profile that is sweet, coconut-infused, and utterly delicious.
4. Artistry in Cooking: Crafting Kuih Kapit is not just about mixing ingredients; it involves a level of artistry and craftsmanship. The process of cooking the batter on a mould and skillfully rolling the wafer requires attention and practice, making the preparation an engaging and rewarding culinary experience.
5. Festive Tradition: Kuih Kapit is often associated with festive occasions, especially Chinese New Year. Making and sharing these Love Letter Biscuits during celebrations can become a cherished tradition for your family, creating lasting memories and a sense of togetherness.
6. Versatile Enjoyment: While Kuih Kapit is popular during festive seasons, its versatility allows you to enjoy it throughout the year. Whether paired with a hot cup of tea or coffee or savored on its own, these biscuits bring joy and sweetness to any moment.
7. Homemade Goodness: There’s a special satisfaction in creating something delicious from scratch. Homemade Kuih Kapit allows you to control the ingredients, ensuring a fresh and authentic taste that store-bought alternatives may not capture.
8. Nostalgia and Tradition: For those familiar with the taste of Love Letter Biscuits from childhood or family gatherings, making this recipe can evoke a sense of nostalgia. It’s a way to reconnect with cherished memories and carry forward a culinary tradition.

In summary, the love for Kuih Kapit goes beyond its delightful taste; it encompasses cultural heritage, culinary artistry, and the joy of creating something special to be shared with loved ones.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

• Eggs  – Eggs provide structure, moisture, and richness to the dish. They contribute to the texture and help bind the ingredients together.
• Sugar – Sugar adds sweetness to the dessert and also contributes to the texture and browning during cooking. You can use alternatives like honey, maple syrup, agave nectar, or a sugar substitute. Note that different sugars may affect the taste and texture.
• Coconut Milk – Coconut milk provides a rich and creamy texture with a distinct coconut flavor. If you don’t have coconut milk, you can use whole milk or a dairy-free alternative like almond milk. However, this will alter the coconut flavor.
• Rice Flour – Rice flour is a gluten-free flour that contributes to the structure of the dessert. You can substitute rice flour with all-purpose flour, though it will change the texture. If you need a gluten-free option, you can use a gluten-free flour blend.
• Glutinous Rice Flour – Glutinous rice flour, also known as sweet rice flour, adds a sticky and chewy texture to the dessert. If you can’t find glutinous rice flour, you can substitute with regular rice flour, but keep in mind that the texture will be different. Tapioca flour or potato starch can also be used, but they have distinct textures.
• Salt – Salt enhances flavors and balances sweetness in the dish. You can omit salt if you’re trying to reduce sodium intake. However, a small amount of salt is often essential for overall flavor balance.
• Cooking Oil (for greasing the mould) – Cooking oil is used to prevent the dessert from sticking to the mould during cooking. You can use melted butter or a cooking spray as a substitute for cooking oil.

Remember, while substitutes can be used, they may alter the taste, texture, and overall outcome of the muffins. It’s always a good idea to experiment and adjust the recipe according to your personal preferences and dietary restrictions.

RECIPES TIPS

• Properly Heat the Mould: Ensure that the mould is heated adequately before pouring the batter. This helps in achieving the crispiness and golden color of the biscuits.
• Thin Batter Consistency: Aim for a thin and smooth batter consistency. This ensures that the batter spreads evenly on the mould, resulting in thin and delicate wafers.
• Work Quickly: Once you pour the batter onto the mould, work swiftly to close the mould and cook the wafer. The batter sets fast, and you need to roll the biscuit while it’s still pliable.
• Adjust Heat Settings: Experiment with the heat settings on your stove. Too high heat may cause the batter to burn, while too low heat may result in undercooked or pale wafers. Find the right balance for your specific stove.
• Master the Rolling Technique: Rolling the wafer into a cylinder shape requires practice. Use a thin rod or the handle of a wooden spoon and roll the wafer quickly before it cools and hardens.
• Mind the Thickness: Pay attention to the thickness of the batter you spread on the mould. Too much batter can result in thick and chewy wafers, while too little may make them too delicate.
• Use Fresh Ingredients: Fresh ingredients, especially eggs, can significantly impact the flavor and texture of the biscuits. Ensure your eggs are fresh, and other ingredients are within their shelf life.
• Grease the Mould Properly: Grease the mould adequately with cooking oil or ghee to prevent the batter from sticking. Reapply oil as needed between batches.
• Cooling on Wire Racks: Place the rolled wafers on wire racks to cool. Cooling them on a flat surface might trap moisture underneath, affecting the crispiness.
• Store Properly: Once the Kuih Kapit has cooled completely, store them in an airtight container to maintain their crispiness. Avoid storing them in a humid environment.
• Experiment with Flavors: Feel free to experiment with flavors. You can add a touch of pandan extract or other natural flavorings to the batter to enhance the taste.
• Enjoy Fresh: Kuih Kapit is best enjoyed fresh. If they lose their crispiness, you can try re-crisping them in a low-temperature oven for a short time.

Remember, making Kuih Kapit can be a bit challenging initially, but with practice, you’ll master the technique and create delightful, crispy Love Letter Biscuits.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

1. Prepare the Batter: In a large mixing bowl, whisk together 5 eggs and 110g of sugar until well combined.
2. Add Dry Ingredients: Sift in 80g of rice flour and 80g of glutinous rice flour into the egg and sugar mixture. Add 2g of salt. Mix well until you have a smooth batter.
3. Incorporate Coconut Milk: Gradually pour in 200g of coconut milk while continuing to whisk the batter. Ensure a smooth and lump-free consistency.
4. Heat the Mould: Heat the Kuih Kapit mould on a low flame. Grease the mould lightly with cooking oil using a brush.
5. Pour Batter onto Mould: Ladle a small amount of the batter onto the centre of the hot mould. Use just enough to thinly coat the mould.
6. Cook the Wafer: Close the mould and cook over low heat until the edges of the wafer start to turn golden brown. This should take a minute or two.
7. Roll the Wafer: Quickly remove the wafer from the mould and roll it into a cylinder shape using a thin rod or the handle of a wooden spoon. Work swiftly while the wafer is still pliable.
8. Repeat the Process: Repeat the process, greasing the mould as needed, until all the batter is used.
9. Cool on Wire Racks: Place the rolled wafers on wire racks to cool completely. Cooling on wire racks helps maintain their crispiness.
10. Store in Airtight Container: Once the Love Letter Biscuits have cooled, store them in an airtight container to preserve their crisp texture.
11. Enjoy Fresh: Kuih Kapit is best enjoyed fresh. Serve them on their own or with a cup of tea or coffee.
12. Optional: Experiment with Flavors: If desired, you can experiment with flavors by adding a touch of pandan extract or other natural flavorings to the batter.

VARIATIONS

WHAT ELSE TO SERVE WITH ?

Kuih Kapit or Kue Semprong (Love Letter Biscuit) pairs well with a variety of accompaniments, enhancing the overall experience. Here are some suggestions for what to serve with Love Letter Biscuits:

1. Tea or Coffee:
   • Enjoy Kuih Kapit with a hot cup of tea or coffee. The crispy texture of the biscuits complements the warm and comforting nature of these beverages.
2. Ice Cream:
   • Create a delightful dessert by serving Love Letter Biscuits with a scoop of your favorite ice cream. The contrast of temperatures and textures is delightful.
3. Fresh Fruits:
   • Pair the biscuits with a plate of fresh fruits such as strawberries, mango slices, or kiwi. The sweetness of the fruits balances the crispy biscuits.
4. Coconut Ice Cream:
   • Given the coconut flavor in Kuih Kapit, serving it with coconut ice cream enhances the tropical experience.
5. Yogurt or Whipped Cream:
   • Serve the biscuits with a dollop of yogurt or a swirl of whipped cream for a creamy and slightly tangy element.
6. Chocolate Fondue:
   • Dip the Love Letter Biscuits into a pot of warm chocolate fondue for a decadent treat.
7. Caramel Sauce:
   • Drizzle caramel sauce over the biscuits or use it as a dipping sauce for added sweetness.
8. Nut Butters:
   • Spread almond butter, peanut butter, or any nut butter of your choice on the biscuits for a nutty flavor.
9. Cheese Platter:
   • Create a cheese platter with a variety of cheeses such as brie, camembert, or cream cheese. The combination of sweet and savory is delightful.
10. Fruit Compote:
    • Prepare a fruit compote using berries or stone fruits and serve it alongside the biscuits for a burst of fruity goodness.
11. Lemon Curd:
    • Enjoy Love Letter Biscuits with a side of tangy lemon curd for a citrusy kick.
12. Chilled Coconut Water:
    • Quench your thirst with chilled coconut water, enhancing the tropical vibe of the coconut-flavored biscuits.
13. Pandan Kaya or Pandan Jam:
    • Spread pandan-flavored kaya or jam on the biscuits for a unique and aromatic twist.
14. Asian Desserts:
    • Include Love Letter Biscuits in an assortment of Asian desserts, such as with sticky rice cakes or traditional Malay kuih.
15. Dipping Sauces:
    • Create a variety of dipping sauces, such as a chocolate ganache, berry coulis, or a matcha-flavored sauce.

Feel free to mix and match these suggestions based on your preferences and the occasion. The versatility of Love Letter Biscuits allows them to complement a wide range of flavors and textures.

STORAGE & REHEATING

RECIPES FAQS

Can I use coconut cream instead of coconut milk?

While coconut cream is thicker than coconut milk, it can be used as a substitute. However, you may need to dilute it with a bit of water to achieve a texture similar to coconut milk.

What if I don’t have a Kuih Kapit mould?

If you don’t have a specific mould, you can use a similar thin, flat pan or a crepe maker. The key is to have a surface that allows you to achieve the thin and crispy texture of the biscuits.

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and refrigerate it. However, for the best results, it’s recommended to cook the biscuits just before serving.

Why did my Love Letter Biscuits turn out too thick?

Achieving the right thickness depends on the amount of batter used. Ensure you’re spreading a thin, even layer on the mould. Adjust the quantity of batter if needed.

Can I freeze Kuih Kapit?

Freezing is not recommended as it can affect the texture of the biscuits. They are best enjoyed fresh or stored at room temperature in an airtight container.

How do I prevent the batter from sticking to the mould?

Grease the mould with cooking oil or ghee before each use. Reapply oil as needed between batches to prevent sticking.

What if my biscuits are too soft after cooling?

If the biscuits lose their crispiness over time, you can reheat them in a low-temperature oven for a short period to help restore some crunch.

Can I use a non-stick spray instead of brushing with oil?

Yes, a non-stick cooking spray can be used to grease the mould. Ensure an even coating to prevent sticking.

What’s the purpose of glutinous rice flour in the recipe?

Glutinous rice flour adds a sticky and chewy texture to the biscuits. It contributes to the unique mouthfeel of Kuih Kapit.

Can I use different shapes for the mould?

While the traditional mould is ideal, you can experiment with different shapes. Keep in mind that thinner, flat shapes work best for achieving the desired crispiness.

How long do Love Letter Biscuits stay fresh?

Love Letter Biscuits are best enjoyed fresh within a day or two. Proper storage in an airtight container helps maintain their crispiness.

Can I use a dairy-free substitute for ghee?

Yes, you can use a dairy-free substitute for ghee, such as coconut oil, to grease the mould.

Can I adjust the portion size of the recipes?

Yes, you can double the recipe if you need a larger batch. Adjust the ingredient quantities accordingly and make sure to use a larger muffin tin or bake multiple batches if necessary. You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

Remember that Kuih Kapit involves a bit of practice to get the rolling technique just right. Don’t be discouraged if the first few attempts are not perfect—it’s all part of the learning process!

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