Coconut Love Letters
Makes about 33 pieces
Adapted from Poh Ling Yeow
If you only have one old fashioned love letter press like I do, keep in mind this will take much longer than you think it will! If you have an electric love letter machine or krumkake press, the process will take significantly less time.
3 large eggs
200 grams caster sugar
30 grams tapioca or glutinous rice flour
150 grams rice flour, sifted
60 grams all purpose flour, sifted
250 ml coconut cream
120 ml water*
*My can of coconut cream looked watery so I just used more coconut cream instead of water.
In a large bowl, whisk eggs and sugar until well combined. Add the flours and continue whisking. Add the coconut cream and continue whisking until a smooth batter forms. Add water and whisk until well combined. Strain the batter to remove lumps and let rest for 1 hour.
For the initial love letter, lightly oil the love letter press. You will only need to oil the initial time. Heat the press for 5 minutes before pouring the batter on it to keep the batter from sticking to the mold. Pour about 2 tbsp batter onto press. Close press and place over burner for 1.5 minutes. (Traditionally this was cooked over a charcoal fire, but I used the gas stove burner. I found that the ideal heat was between low and 2, but this will depend on your stove). Scrape the extra crisped batter off the edges of the press, then turn over and cook for another 1.5 minutes or until golden. Remove the biscuit and quickly with a knife. Fold biscuit in half, then in half again. Press down lightly and set aside to cool. Repeat with the remaining batter.
Store in an airtight container. You can also store them in the freezer.