150g plain flour
50g rice flour
1 teaspoon baking powder
3 eggs
150g caster sugar
200ml thick coconut milk

1. Sift plain flour, rice flour and baking powder together.

2. Beat eggs and sugar till light and fluffy.

3. Fold in sifted ingredients and slowly stir in coconut milk till a thick batter is formed. Strain batter.

4. Grease and heat love letter machine for 2 mins. Pour one tablespoon batter in centre and close. U can open when u hear the hissing sound of the batter stop.

5. While still hot, roll or fold love letter. Use heat proof gloves for easy handling. Leave to cool before storing in airtight container.

600g Sago Flour
150g Corn Flour
2 pandan leaves
(cut into 3cm pcs)

210g of the cooked flour mixture
1 egg yolk
85g gula merah/gula melaka
80ml coconut cream

Method
1. Stir fry sago and corn flour with cut pandan leaves in a wok over low fire for 30 mins or when the flour feels light and pandan leaves turns crispy. Can also bake in oven at a low temp(fan mode) but open to stir every 10 mins. Leave to cool and store in an airtight container. Use only the next day. I use 210g of the flour mixture for this recipe.

2. Preheat oven to 150 degrees.In a bowl, mix gula melaka and coconut cream till combined. Strain the mixture to remove lumps of sugar. Mix egg yolk with 40ml of the sugar coconut mixture and mix till creamy(I just use hand whisk).

3. In another bowl sift 210g of the flour mixture. Pour in the egg mixture. Slowly add in remaining sugar coconut mixture little by little till a pliable dough forms.

4. Roll dough and cut to desired shapes.

5. Bake at 150 degrees for 10 to 12 mins. I use Rowenta fan mode bottom heat bottom rack. Cool and store in airtight container.

280g rice flour
230g fine sugar
600ml water
1 tsp dried yeast with 3 tbsp of lukewarm water
1/4 tsp pandan paste
1/2 tablespoon vegetable oil

Method
1. Mix rice flour with 300 ml water and set aside.(mix till no lumps)

2. Pour remaining 300ml water, sugar and pandan paste in a pot and heat toll sugar dissolved. Immediately pour into flour mixture. Leave aside to cool.

3. Mix yeast with 3 tablespoons lukewarm(slightly warm not hot) water and pour into cooled flour mixture. Mixture must be cooled or yeast will die off and won’t rise properly.

4. Cover bowl with cling wrap and leave it to ferment for 2 hours. If you don’t have time, can leave in fridge overnight and steam the next day. If you can wait, after 2 hours, stir the mixture and can see tiny bubbles surfacing. Stir in 1/2 tablespoon oil. Grease baking pan(for easy removal) and preheat in steamer before pouring mixture in. Steam on high for at least 25 mins. Leave to cool before removing from pan or cutting. After cooling, the exterior won’t be sticky and easier to cut.

125g self raising flour
2 teaspoons rice flour
Pinch of salt
120g fine sugar
4 cold eggs from fridge
1 teaspoon vanilla extract
Unsalted butter for greasing mold

Method
1. Place sugar in a oven proof bowl and bake for 5 mins at 100 degrees.(I use my Rowenta oven 100 degrees fan mode bottom heat centre rack). Leave to cool before using.

2. Preheat oven to 200 degrees. Grease the kuih bahulu mold with unsalted butter and leave inside oven for at least 2 mins.

3. Using mixer or hand mixer, beat cold eggs with cooled sugar till pale yellow and double in volume.

4. Sift both flours and salt and slowly fold in 3 batches into the egg mixture.

5. Pour batter into measuring cup for easier pouring into the heated mold.

6. Bake for 10 mins. I use my Rowenta oven bottom heat fan mode centre rack. Remember to re-grease the mold and reheat before pouring batter. Leave to cool before storing in airtight container.

Filling
1 cup of roasted skinless peanuts – grind in food processor or buy ready grinded from supermarkets
1/2 cup of fine sugar(mix with grinded peanuts)
(Can also put chocolate rice/cheese/corn/red bean)

Method
1. Sift plain flour, bread flour, baking powder and baking soda together, add in the rest of the ingredients and use whisk to whisk till everything is combined to become a smooth batter.

2. Cling wrap the bowl and leave in fridge overnight or at least 6 hours.

3. Heat up your non-stick pan. I did not grease my pan so the kueh is even in color. Pour batter into a measuring cup or batter dispenser for easy pouring of batter into pan and getting neat circles(just pour/press until required size).

4. Immediately sprinkle some peanuts sugar mixture(no need wait till half cooked so peanuts mixture sticks nicely to the Kueh), use low heat and cover with lid.

5. U can close half of Kueh with spatula when u see bubbles stop moving. I actually agar agar one but u will get the hang of it.

6. Leave to cool before storing in containers.