Singapore and Malaysia always have this as a festive goodie for Chinese New Year. I manage to get this recipe from my mom. This is really very nice, from years of experience.
Ingredients (about 400-500 sticks)
- 15 eggs
- 1 kg wheat flour (面粉)
- 1 tablespoon glutinous rice flour (糯米粉)
- 3 tablespoon rice flour (尖米粉)
- 1 kg fine sugar
- 1250 ml thick coconut milk (about 5 coconuts if you are squeezing from grated coconut flesh or you can buy packet ones from supermarket)
- 750 ml water (approx)
- Cooking oil
- In a mixing bowl, add in sugar and crack all the eggs in. Using a mixer (motorized or manual), beat it till it rise and turn pale.
- Mix the flour together and sieve.
- Using a big spoon, stir in the flour bit by bit into the mixture, making sure it does not lump up. When it is too thick, add in some coconut milk. Repeat adding flour, stir and add coconut milk, until all the flour has been stirred in into smooth thick creamy mixture.
- Add in all the coconut milk and slowly add in water bit by bit and stir to dilute the mixture into a mixture that thick but not too thick, something close to how melted ice cream looks like.
- Toast into love letters using the love letter toaster (you can get IONA brand for example, or you may use the tradition way of toasting with the love letters tongs on charcoal fire). Each love letters only need about 1 table spoon of the mixture, press down and allow to toast till light brown. Using a chop stick roll it up when it is hot as it will turn crispy and brittle when cool. Wipe the toasting surface with cooking oil if it sticks.
- When fully cool down, pack into air tight containers. But don’t wait till you finish all and then pack. While you toast new ones, keep monitoring those left to cool down and pack them at the same time once they are cooled. This is because once cool down, it will start to absorb moisture in the air and turn soft again.