I do not know why they are called love letters, but I have certainly fallen in love with another favorite Chinese New Year delicacies. It is so timely that Valentines day and Chinese New Year arrive at around the same time this year. I have made these for the Valentines day cum CNY college care package. Without the charcoal stove and kueh kapit molds (the traditional gadgets needed to make these crispy cookies), I have resorted to the electric pizzelle maker. They do not turn out neat and clean however. Who cares, once they go in the tummy, why does it matter that they looked perfect? Its the thought that counts 🙂
- Prep time: 10 mins
- Cook time: 2 hours
- Makes: ~ 60 wafers
- 1 cup rice flour
- 1/3 cup tapioca starch
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup fine granulated sugar
- 1 can/400 ml coconut cream
- 3 whole large eggs
- 1 egg white
- 2 tbsp vegetable oil
- Sieve the rice flour, tapioca flour, and baking soda together in a large mixing bowl.
- Beat eggs and egg whites lightly, and add in sugar, vegetable oil and coconut cream.
- Add the egg and coconut cream mixture into the dry ingredients and mix well. Pass the mixture through a sieve to remove any small lumps. Set aside for 15 minutes while heating up the pizzelle maker.
- Scoop a tablespoon of batter onto the pizzelle, let the batter spread into the mold for a couple of seconds before closing the pizzelle. Cook for 1 min, until the wafer turns light brown. Lift the wafer using a mini spatula and quickly fold into quarters. Leave the wafer to cool on cake rack, the wafer might turn soft while cooking.
- Layout the cooled wafers in a single layer on a baking sheet and bake in 250 degree F oven for 5 mins until the wafer is crisp.
- Cool completely on wire rack before storing into airtight containers.
- Repeat until all the batter is done.
If the wafers still become soft in storage, bake again in a 250 degree F oven for another 5 mins to further crisp them.