Kuih Kapit / Kue Semprong (Love Letter Biscuit)
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.
Place eggs and sugar into the Thermomix mixing bowl. Mix 2 min | Speed 3.5. Scrape the sides.
Add coconut milk, rice flour, glutinous rice flour and salt. Mix 30 sec | Speed 3. Scrape the sides.
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.
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.
Repeat the process until all the batter is used. Store the Kuih Kapit in an airtight container to maintain their crispiness.
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
Directions
Place eggs and sugar into the Thermomix mixing bowl. Mix 2 min | Speed 3.5. Scrape the sides.
Add coconut milk, rice flour, glutinous rice flour and salt. Mix 30 sec | Speed 3. Scrape the sides.
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.
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.
Repeat the process until all the batter is used. Store the Kuih Kapit in an airtight container to maintain their crispiness.
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!
