Pandan coconut egg rolls / Kueh Kapit aka love letters

Name: Pandan coconut egg rolls / Kueh Kapit aka love letters
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: Asian, Chinese
Ingredients: 150g rice flour; 60g plain flour; 30g tapioca starch; 3 eggs, room temperature; 150g sugar; 250ml thicken coconut milk; 6-8 pandan leaves; 120ml water; Pandan extract, optional

6 steps

Prep:15minCook:2min

A traditional Lunar New Year treat since when I was growing up in Singapore, and still a staple today during celebrations. Similar to waffle cones but much thinner in consistency, giving it a delightful crisp. It is important to roll it up immediately while warm as it hardens quickly as it cools. I made these using a traditional tool but they can also be made in a waffle maker. Store in airtight container to prevent it from becoming soft.

Updated at: Thu, 17 Aug 2023 08:01:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories110.7 kcal (6%)

Total Fat3.7 g (5%)

Carbs17.9 g (7%)

Sugars8 g (9%)

Protein1.9 g (4%)

Sodium11.4 mg (1%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

Instructions

Step 1

Whisk eggs and sugar well before adding coconut milk

Step 2

Sift the 3 flour together and add to mixture. Mix well.

Step 3

Add water or pandan juice and pandan extract to mixture and mix well

Step 4

Grease the mould and add 1/4 cup of batter to mould. Seal to remove excess batter. Cook till golden brown (using traditional tool over open fire, it takes approximately 1 min per roll)

Step 5

Remove immediately and roll into desired shape (typically rolled into cylinders). Repeat till all batter is used up

Step 6

Enjoy when cooled and crispy. Store excess in airtight container. One batch makes over 50 egg rolls