Kuih Kapit – Coconut Love Letters

These light-as-a-feather Malaysian-style wafers are like an even more delicate version of a tuille, but with a lovely coconut flavour. Traditionally these are made with a cast-iron mould heated over coals, but electric love-letter (kuih kapit) makers are easy to source from online shops. Failing that, a pizelle maker from a specialty homewares shop is your best bet. If you prefer, you can roll the wafers into little tubes instead of folding them into quarters after cooking.

MAKES ABOUT 40 WAFERS

INGREDIENTS

3 large eggs

200 g (7 oz) caster (superfine) sugar

60 g (2¼ oz) plain (all-purpose) flour

150 g (5½ oz) rice flour

30 g (1 oz) tapioca flour

250 ml (9 fl oz/1 cup) coconut cream

120 ml (4 fl oz/½ cup) water

METHOD

Combine the eggs and sugar in a medium mixing bowl, and whisk well. Add all the flours, and whisk until smooth. Add the coconut cream and water, and whisk until combined.

Preheat the kuih kapit/pizzelle maker according to the manufacturer’s instructions.

Scoop about 1 tablespoon of batter into each mould, press to sandwich the mixture in place and cook for 1–2 minutes until they are golden. It won’t harm the wafer if you are unsure of its colour and need to open the mould during cooking to check. Remove the wafer and quickly fold into quarters, so you have a nice fan shape, then press down on the wafer with a spatula to flatten further. Cool on a wire rack before storing in an airtight container for up to 3 weeks.