Kuih Kapit, affectionately known as Love Letter Biscuit, is a beloved delicacy that holds a special place in the hearts and traditions of Malaysia, Singapore, and Indonesia. This delicate and crispy treat is often associated with festive celebrations, particularly Chinese New Year, where families come together to share the joy of the season. The name “Love Letter” stems from the biscuit’s thin, rolled-up form, resembling the shape of a heartfelt letter. Known as Kue Semprong in Indonesia, this delightful snack is cherished not only for its delicious taste but also for the memories it evokes.

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

1. Flavored Extracts: Experiment with different extracts such as pandan, vanilla, or almond to infuse distinctive flavors into the batter.

2. Chocolate Drizzle: After rolling the wafers, drizzle them with melted chocolate for a delightful chocolatey twist.

3. Sesame Seeds or Nuts: Sprinkle toasted sesame seeds, crushed peanuts, or almond slivers on the batter before closing the mould for added texture and nutty flavor.

4. Citrus Zest: Add a burst of freshness by incorporating citrus zest, like orange or lemon, into the batter for a citrus-infused taste.

5. Matcha or Cocoa Powder: Introduce a subtle bitterness by mixing matcha or cocoa powder into the batter, giving your Love Letter Biscuits a green tea or chocolate flavor.

6. Coconut Flakes: Sprinkle desiccated coconut or toasted coconut flakes on the batter to enhance the coconut flavor and add a chewy texture.

7. Multi-colored Layers: Divide the batter into portions and add natural food colorings to create vibrant, multi-colored layers when rolling the wafers.

8. Cinnamon and Spice: Infuse warm and comforting flavors by adding a pinch of cinnamon, nutmeg, or other spices to the batter.

9. Orange Blossom Water or Rose Water: For a fragrant twist, incorporate a small amount of orange blossom water or rose water into the batter, providing a floral aroma.

10. Dipped in Caramel: After rolling, dip one end of the Love Letter Biscuits in caramel for a sweet and crunchy coating.

11. Coconut Sugar: Substitute a portion of the regular sugar with coconut sugar to add a caramel-like depth of flavor.

12. Jam Filling: Spread a thin layer of your favorite fruit jam or preserves on the rolled wafers before serving for a burst of fruity sweetness.

13. Coffee Infusion: Infuse coffee flavor by adding a tablespoon of instant coffee or espresso powder to the batter.

14. Matcha and White Chocolate Swirl: Create a visually appealing effect by swirling matcha-flavored batter with a separate white chocolate-flavored batter.

15. Sprinkle of Sea Salt: Finish off your Love Letter Biscuits with a light sprinkle of sea salt for a delightful sweet and salty contrast.

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.

MADE AHEAD INSTRUCTIONS

While Kuih Kapit or Love Letter Biscuits are best enjoyed fresh, you can make them ahead and store them properly to maintain their crispiness. Here are some instructions for making them ahead:

  1. Prepare and Cook in Advance:
    • Mix the batter and cook the Love Letter Biscuits a day or two ahead of your desired serving time. Allow them to cool completely before storing.
  2. Cooling and Storing:
    • Ensure that the biscuits are cooled thoroughly on wire racks. This helps prevent condensation, preserving their crisp texture.
  3. Airtight Container:
    • Store the cooled biscuits in an airtight container. Ensure the container is completely sealed to prevent moisture from getting in.
  4. Layering with Parchment Paper:
    • If stacking the biscuits in the container, place parchment paper between the layers to prevent them from sticking together.
  5. Avoid Refrigeration:
    • It’s generally recommended not to refrigerate Love Letter Biscuits, as the moisture in the fridge can compromise their crispiness.
  6. Storage Environment:
    • Store the container in a cool, dry place away from direct sunlight. Excessive heat or humidity can affect the texture of the biscuits.
  7. Re-Crisping if Necessary:
    • If, over time, the biscuits lose some of their crispiness, you can re-crisp them in a low-temperature oven for a short period. Place them on a baking sheet and heat them for a few minutes, but keep a close eye to prevent burning.
  8. Dipping Sauces Separately:
    • If serving with dipping sauces, prepare the sauces separately and store them in airtight containers in the refrigerator. Bring them to room temperature before serving.
  9. Quality Check:
    • Before serving, do a quick quality check to ensure the biscuits are still crisp. If they have absorbed moisture and become soft, you may need to reheat them briefly in the oven.

While making Kuih Kapit ahead of time is possible, it’s important to note that their texture is best when freshly made. Plan accordingly to serve them within a day or two for the optimal experience.

STORAGE & REHEATING

  1. Airtight Container:
    • Store Kuih Kapit or Love Letter Biscuits in an airtight container to prevent exposure to air and moisture.
  2. Cool Completely:
    • Ensure the biscuits are completely cooled before storing. Any residual heat can create condensation, affecting their crispiness.
  3. Avoid Refrigeration:
    • It’s best not to refrigerate Love Letter Biscuits, as refrigeration can introduce moisture and compromise their texture.
  4. Cool, Dry Place:
    • Store the container in a cool, dry place away from direct sunlight to maintain their freshness.

Reheating:

  1. Oven Method:
    • To reheat, preheat your oven to a low temperature (around 250°F or 120°C).
    • Place the Love Letter Biscuits on a baking sheet in a single layer.
    • Heat for a few minutes, checking frequently to prevent over-browning. The goal is to re-crisp them slightly.
  2. Air Fryer:
    • If you have an air fryer, you can use it to reheat the biscuits. Place them in a single layer and air-fry for a few minutes until they regain their crispiness.
  3. Microwave (Not Recommended):
    • While it’s possible to use a microwave, it’s not the preferred method as it can result in a loss of crispiness. If using the microwave, do so in short intervals.
  4. Room Temperature:
    • If the biscuits are stored properly and haven’t absorbed excess moisture, they can be enjoyed at room temperature without reheating.
  5. Quality Check:
    • Before serving, do a quick quality check. If the biscuits have absorbed moisture and become soft, reheating may help restore some crispiness.

Remember, reheating may not fully replicate the initial crispiness of freshly made Love Letter Biscuits, but it can help revive them to some extent. Adjust the reheating time and method based on your preference for texture and warmth.

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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RECIPES VIDEO

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RECIPES CARD

Kuih Kapit / Kue Semprong (Love Letter Biscuit)

CategoryDifficultyIntermediate

Kuih Kapit, also known as Love Letters or Egg Rolls, is a traditional Malaysian and Singaporean delicacy often made during festive seasons. It is a crispy and delicate rolled wafer biscuit that is popular during Chinese New Year.

Yields50 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 5 eggs
 110 g sugar
 200 g coconut milk
 80 g rice flour
 80 g glutinous rice flour
 2 g salt
 cooking oil, for greasing the mould

1

Place eggs and sugar into the Thermomix mixing bowl. Mix 2 min | Speed 3.5. Scrape the sides.

2

Add coconut milk, rice flour, glutinous rice flour and salt. Mix 30 sec | Speed 3. Scrape the sides.

3

Heat up a Kuih Kapit mould. Once hot, lightly grease it with some oil or butter. Once the mould is hot, ladle 1 tbsp of batter onto the centre of the mould. Close the mould and cook for 2-3 minutes until the edges start to turn golden brown.

4

Quickly remove the crepe from the mould fold into half and then slightly flatten and fold again and flatten and lift it up from the maker. Work quickly while the wafer is still pliable, as it hardens as it cools. You can also use kitchen shears to trim off the extra crust on the outer edge if you want them to be neat-looking. If you would like to make egg roll, simply roll it into a cylinder shape using a thin rod or the handle of a wooden spoon. Place the folded/rolled wafers on a wire rack to cool completely. They will become crispy as they cool.

5

Repeat the process until all the batter is used. Store the Kuih Kapit in an airtight container to maintain their crispiness.

NOTE
6

Remember, making Kuih Kapit requires some practice, especially in mastering the technique of rolling the wafers. Additionally, the cooking time may vary, so it's essential to monitor the color to achieve the desired level of crispiness.

Feel free to adjust the sweetness or experiment with flavors to suit your taste preferences. Enjoy your homemade Kuih Kapit!

Ingredients

 5 eggs
 110 g sugar
 200 g coconut milk
 80 g rice flour
 80 g glutinous rice flour
 2 g salt
 cooking oil, for greasing the mould

Directions

1

Place eggs and sugar into the Thermomix mixing bowl. Mix 2 min | Speed 3.5. Scrape the sides.

2

Add coconut milk, rice flour, glutinous rice flour and salt. Mix 30 sec | Speed 3. Scrape the sides.

3

Heat up a Kuih Kapit mould. Once hot, lightly grease it with some oil or butter. Once the mould is hot, ladle 1 tbsp of batter onto the centre of the mould. Close the mould and cook for 2-3 minutes until the edges start to turn golden brown.

4

Quickly remove the crepe from the mould fold into half and then slightly flatten and fold again and flatten and lift it up from the maker. Work quickly while the wafer is still pliable, as it hardens as it cools. You can also use kitchen shears to trim off the extra crust on the outer edge if you want them to be neat-looking. If you would like to make egg roll, simply roll it into a cylinder shape using a thin rod or the handle of a wooden spoon. Place the folded/rolled wafers on a wire rack to cool completely. They will become crispy as they cool.

5

Repeat the process until all the batter is used. Store the Kuih Kapit in an airtight container to maintain their crispiness.

NOTE
6

Remember, making Kuih Kapit requires some practice, especially in mastering the technique of rolling the wafers. Additionally, the cooking time may vary, so it's essential to monitor the color to achieve the desired level of crispiness.

Feel free to adjust the sweetness or experiment with flavors to suit your taste preferences. Enjoy your homemade Kuih Kapit!

Kuih Kapit / Kue Semprong (Love Letter Biscuit)

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