Love Letter Biscuits (Kuey Kapit)


Every Chinese New Year, my mom comments about how she misses the Kuey Kapit from Malaysia and how they used to spend all day making these biscuits over hot coals. Unfortunately, we are not able to find these biscuits easily here in Canada. So this year, I decided to try and make them using my krumkake maker. A search on the internet showed that there is an electric love letter maker that you can buy. I believe it’s also possible to use a pizzelle maker. However, I decided to just use what I had. It took a few tries to get the technique right, and an important lesson I learned…. make sure that the biscuit is totally cooled before packing them into the containers. Don’t cool them down most of the way, pack them and leave the containers open all night. It makes the biscuit go a little soft, especially when making the filled version!

Happy Chinese New Year!

4 large eggs
150g sugar
30g tapioca flour
175g rice flour
30g glutinous rice flour
5g all purpose flour
350 ml coconut cream
5 Tbs water


  1. Whisk the eggs and sugar in a bowl until smooth.
  2. Add the tapioca flour, rice flour, glutinous rice flour, and all purpose flour. Whisk to combine.
  3. Add the coconut cream and water. Whisk until a smooth batter forms, with no lumps.
  4. Leave batter to rest for 1 hour.


After the batter has rested.

Sometimes the thickness of the coconut cream differs between the different brands. You want a thin runny consistency, otherwise the love letter will be thicker. If the batter doesn’t flow of the spoon add water 1 Tbs at a time as needed.


  1. Preheat the love letter krumkaake pizelle maker.
  2. Set the colour setting to number 4.
  3. Scoop 2 tablespoons of the batter onto the electric maker. Cover and cook until they are golden.
    NOTE: You will generally know when it is cooked when the steam coming from the machine subsides.
  4. Remove the biscuit and quickly fold in half then in half again, then press down lightly and set aside to cool.
  5. Repeat with the remaining batter.
  6. Store in an airtight container.
    NOTE: Make sure that the biscuit has completely cooled before storing otherwise the biscuit will lose its flakiness.



  • You can fill the biscuit with peanut butter, Nutella, cookie butter, etc.
  • You will have to work very fast to spread the filling otherwise, the biscuit will harden before you can fold it.
  • To give you a little more time, cook the dough a little under-cooked and spread the filling on the biscuit with one side still on the machine.
  • I found it best to spread a thin layer otherwise, it seemed to make the biscuit crack when folding, and then the filling started to seep out.

I found it easier to use a silicone spatula when making the filled biscuit instead of chopsticks because the spatula is wide enough to help with both holding and folding.



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