Love Letter - by Star Online Kuali.com

I have decided to try out another recipe of love letter for a comprision.

Ingredients
125g rice flour
35g plain flour
155g granulated sugar
1 1/2 cups coconut milk (from 1 coconut)
2 eggs
2 egg yolks

Method
Sift rice and plain flour into a mixing bowl. Add in sugar and slowly add the coconut milk. Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter.
2) Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire.
3) When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.
4) When golden in colour, remove and immediately fold into a quarter. Press lightly with a tin cover to level the surface.
5) Cool and store in an air-tight container or tin.(You need love letter moulds to make this beautiful kuih that is served during chinese new year.)

Afternote:
I find this recipe of love letter is better than the one from ohTaste. The love letter is more "brittle" whereas the other one is more crunchy. One bite and everything seem to break lose. hahahaha. The coconut taste is stronger as no water is added. I added some pandan paste to distingish between the 1st version and the 2nd version.

To conclude I prefer this version of love letter.

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Kueh Bangkits - By OhTaste Magazine

Kueh Bangkits - by OhTaste Magazine

(extracted from ohTaste Jan 09 Magazine)

Ingredients
500g tapioca starch/flour
140g sugar
2 egg yolks,
1 egg white
85ml thick coconut milk
pandan leave

Methods
1) Gently fry tapioca flour with pandan leave over low heat till fragrant and leave to cool.
2) Preheat oven to 160 Degree C
3) Sift tapioca flour and set aside 1 small bowl for later use.
4) Mix sugar and eff till foamy. Add coconut milk and set aside 1/4 cup for later use. Add remaining coconut mixture with sifted tapioca flour and knead well into dough.
5) Dust a baking tray and tabletop with tapioca flour that has set aside eariler on. Roll out dough to 30mm thick, cut into shapes using biscuit cutters and place on baking tray to bake at 160 degree C for 15 - 20 mins
6) For the remaining dough, add 1/4 cup of coconut milk mixture and knead well before using.

Tips for Magazine
The tapioca flour must be fried and cooled thoroughly before mixing with the rest of the ingredients. It will be ideal to cool it for 2 to 3 days before making the kueh bangkits.

Note:
I dun quite understand why there is a need to keep 1/4 of coconut milk mixture. I probably ignore that unless u really have alot of flour left.

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Love Letters

Love Letters

(extracted from OhTaste Jan 09 Magazine)

Ingredients
3 eggs
150g sugar
250ml thick coconut milk
150g rice flour
60g plain flour
30g tapioca flour
120ml water

Method:
1) mix well eggs with sugar, adfd coconut milk and mix further.
2) Sift all type of flour together and combine well with egg mixtures. Mix well with water into batter
3)Brush the mould with oil, heat up then pour in 1 tbsp of batter, Cover the mould and cook till the batter turns golden brown. Remove.
4) whie ti is still hot, fold up or use a small wooden pin to roll the pancake up. Repeat step 3 & 4 till all batter is used up.

Tips for the magazine:
the knack of making love letter is the amount of batter added to the mould, Any lesser will result in an incomplete shape while too much will affect the crispy texture. Rbr to keep the Love letter in a container after you have made abt 10 pcs. This is to prevent them from turning soft.

Afternote:
I have used the recipe to make the love letter and by using the Takada love letter maker machine. It is a very convinence home appliance, and it is none stick too so I dun have to grease the pan at all. The love letter maker will take sometime to make the few rounds of love letter but as times goes I find it quite fast too.

As for the batter, I find it too thick. So I add abt another 100ml of water and 3 more tspoons of sugar. To me, I find that it is not fragrant enough, may be I shld add in more coconut milk instead of water but coconut milk can be quite fattening. I shall let my MIL and mum tried before I conclude again.

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Kueh Bangkits

I wanna try out this Kueh Bangkit recipe that Aunty Yochana has posted, not that I like to eat but my sister love it. Hoping to make something for this CNY.


Kueh Bangkit from Aunty Yochana

Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

Note: I have tried the recipe, easy to make but there are things to take note.
1stly, always set aside a small bowl of cooked tapoica flour for rolling purposes.
2ndly, pour the coconut & egg mixture slowly, as u have to gauge is that the final amt u need.
Reason because it is tricky to work with tapoica flour, if too much water instead of dough u get batter.
3rdly, how to know if u get the correct dough? As mentioned under Aunty Yochana receipe, the dough must not be shiny and able to stand on it own. Why? as I mentioned dealing with tapoica flour can be quite tricky. Even as a dough u will still see that the dough cant really stand on it own, it will tend to collapse after a while. So u can use the extra cooked tapoica flour that u set aside earlier to make it firmer.
4thly, the dough cant keep long. It tends to dry up fast so quickly cut out the mould and put into oven for baking. It is hard to cut the mould and set aside cos after a while it will stick and breaks.

For the Kueh Bangkits, I didnt roll out very thin. I make my roll out dough to 50mm thicken and start cutting them.

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