Kueh Kapit

About

Kueh Kapit, often called love letters, is a paper-thin, crisp wafer cookie pressed and baked in patterned irons and folded while still warm. It is cherished across parts of Southeast Asia, especially during festive seasons, for its delicate texture, intricate motifs, and the nostalgic ritual of standing by the stove, pressing, peeling, and folding wafer after wafer. While methods and molds vary by household and region, the goal is always the same: an ultrathin, brittle, lightly sweet wafer that shatters with a gentle bite.

Ingredients

• rice flour — 120 g
• tapioca flour — 60 g
• sugar — 120 g (fine)
• eggs — 3 large
• coconut milk — 200 ml, well-stirred
• water — 60–90 ml, as needed
• salt — 1/4 tsp
• pandan extract — 1/2 tsp, optional
• neutral oil — for greasing the iron

Equipment

• Kueh Kapit iron, pizzelle iron, or thin-waffle cone maker
• Small heatproof pastry brush
• 2 bowls, whisk, and ladle or small spoon
• Cooling rack and airtight tins for storage

Preparation

1. Whisk dry ingredients: In a bowl, whisk the rice flour, tapioca flour, sugar, and salt until evenly combined.
2. Beat wet ingredients: In a second bowl, lightly beat the eggs until homogeneous, then whisk in the coconut milk and water. If desired, stir in the pandan extract.
3. Combine and adjust: Pour the wet mixture into the dry and whisk just until smooth. The batter should be thin and pourable; if it feels thick, add a teaspoon or two more water until it flows like light cream.
4. Optional rest: Let the batter stand for 10 minutes to settle bubbles and hydrate the starches.

Cooking

1. Preheat the iron over medium heat (or set an electric maker to medium). Lightly brush both plates with a thin film of neutral oil.
2. Ladle a scant tablespoon of batter onto the center of the hot plate, close, and press firmly. Cook until lightly golden at the edges, about 30–45 seconds, rotating a stovetop iron once for even color if needed.
3. Open the iron and, working quickly, peel the wafer off. Fold into quarters or roll into a cylinder while still pliable. It will crisp fully within about 30 seconds as it cools.
4. Repeat, brushing the plates with a whisper of neutral oil every few wafers to prevent sticking. Stir the batter periodically; if it thickens, whisk in a splash of water to maintain a thin consistency.

Serving and Storage

Let the wafers cool completely before stacking so they stay crisp. Enjoy them on their own, alongside hot tea or coffee, or as a delicate garnish for creamy desserts and fruit. Store in an airtight tin in a cool, dry spot to preserve snap; if they soften, re-crisp briefly in a low oven and cool uncovered before returning to the tin.

Tips

• Thin batter yields thin wafers: adjust with water by the teaspoon until it ribbons off a spoon.
• Heat management matters: allow the iron to reheat for a moment between wafers to avoid pale or uneven spots.
• Speed is essential: fold immediately after opening the iron—once the wafer cools, it will crack instead of bend.
• For fragrance and color, add a few drops of pandan extract; keep it plain for a classic profile.
• Use only a light film of neutral oil; excess can lead to blotchy surfaces.