INGREDIENTS

• • Plain fl our 600 g (1 lb 5 oz), mixed with 1 Tbsp rice fl our
• • Castor sugar 600 g (1 lb 5 oz)
• • Coconut 1.6 kg (31/2 lb), grated
• • 8 Eggs

METHOD

1. Sun the fl our and sugar separately for 2–3 hours. Sift the fl our and set aside to cool.
2. Using a piece of muslin, squeeze grated coconut to extract milk and set aside.
3. Beat eggs and sugar in a mixing bowl.
4. Place fl our in another mixing bowl. Make a well in the centre and pour in a cupful of the egg mixture. Fold in the fl our from the sides to form a smooth paste. Add the remaining egg mixture and gradually stir in the coconut milk.
5. Pass the batter through a sieve to remove the lumps. Smooth out lumps with a little egg mixture and set aside for 0.5 hour.
6. Heat love letter pan over red hot charcoal. When hot, oil both sides of the pan.
7. Stir batter before using. Pour 1 Tbsp of batter onto the centre of the pan. Cover pan and place over the fi re. Grill for 2.5 minutes or until light golden. Using a knife, remove wafer from the hot pan and quickly roll into a cylindrical shape.
8. Store in an airtight tin when cool. Repeat until the batter is used up.

This recipe is from The Best of Singapore Recipes: Festive Cooking by Mrs Leong Yee Soo (Marshall Cavendish), $25 (without GST). Visit www.marshallcavendish.com/genref

This article was written by Lin Weiwen and first published in the January-March 2008 issue of Singapore Magazine