Chinese New Year Special | Kuih Kapit (Love Letters) Pt 1

Another of our favourite Chinese New Year cookies besides the Ngaku Chips we published earlier, will be Kuih Kapit or commonly known as love letters. This is another traditional Chinese New Year cookies that is crunchy and addictive. The fragrant smell of kuih kapit the moment you open the can is always unmistakable and brings back a lot of nostalgic memories especially thinking how we used to stay near our kuih kapit making areas waiting for “QC Failed” so that we could have a piece while our mothers were probably shrugging off for another bad piece of kuih kapit.

We will split the kuih kapit into two postings as we have a lot of photos detailing the process with first part talking mostly about getting the ingredients ready while the second part will talk about the process of making the kuih kapit. If you are interested to know about the second part, click here.

The freshly made kuih kapit ready to tease your taste buds! But wait, how is it made?? Keep scrolling to find out more

Eggs are one of the main ingredients used in making the kuih kapit. Lots and lots of eggs were used, well depending on how many tubs of kuih kapit you intend to make.

The sight of yellow egg yolks falling into the pot, one at a time…

There are at least 20 eggs used this time. This is the time of the year when we will use so many eggs at one go.

Where does kuih kapit get its sweetness taste? Well, from sugar of course and it looks as if it is raining sugar here. 

Nearly one full packet of 1kg sugar was used. Well, the old school never use any specific measurements. Instead, they will normally use touch based measurement; pinch, handful, packet etc…

Rice flour is another ingredients used for making kuih kapit. Seen here is the rice flour that has been mixed with water.

The mixture of eggs and sugar earlier are now poured onto the rice flour so that all the ingredients can be combined and blended together

The old school way: Please make sure your hands are clean prior to using the method above.

The mixture is being poured until it fills up the pot.

Transfer complete.

The mixture of sugar, eggs and rice flour is now stirred and occassionally squeezed to ensure the flour do not stay in lumps.

Once the mixture is well blended, it will be transferred to another pot. Strainer is used here to filter out small lumps of rice flour. If this step is skipped, the kuih kapit produced may not be smooth and thin.

Empty the pot onto the strainer..

What is left behind is the crumbs or small lumps of rice flour to be discarded.

Coconut! This is the one that gives the fragrant smell and nice taste for kuih kapit. Again, one big packet of coconut milk is used.

The mixture is now complete and ready to be made into nice, cripsy kuih kapit. So hop on to part 2 to see the grill process.