Kuih Kapit, also known as love letters, is one of those treats that looks simple but can be surprisingly temperamental. Too hot, and it might turn bitter. Tool cool and it cracks before you even get a chance to roll.

After testing multiple ratios and flour combinations, this is the version I keep coming back to as it is reliable, crisp and forgiving, especially for stovetop cooking in our humid climate.

This recipe is not about chasing extreme thinness or shattering crispness. It’s about achieving a nice balance between both while being achievable (trust me, it’s still very crispy if you watch the video!)

Why This Recipe Works

  • A mix of plain flour and cornstach
    Instead of rice or tapioca flour (or a mixture of both), this recipe uses a blend of plain flour and cornstarch. The plain flour helps to provide structure so that the kuih kapit holds together and rolls nicely. Then, the cornstarch improves crispiness and reduces the chewiness from glutenThe result? A love letter that’s crisp without being brittle!
  • Whole eggs, not just egg whites
    Traditional recipes often use only egg whites for maximum crispiness. In this version, I intentionally use a whole egg as the yolk adds a small amount of fat, which makes rolling easier and reduces cracking.This doesn’t make the kuih kapit soft, it simply makes it more forgiving, especially when cooking on stove top or for the humid days.

My final tip? Use medium heat for better kuih kapit, as it allows the batter to dry evenly while turning lightly golden without scorching. Regardless, you can adjust the doneness according to your preference, and make sure to time the first few times so that you know what’s the ideal time to achieve consistent rolls!

Without further ado, the recipe.

Foolproof Kuih Kapit (Love Letters) Recipe
by Javier Tan January-23-2026

This Foolproof Kuih Kapit (Love Letters) recipe is designed to be crispy, easy to handle especially for beginner learners or humid weathers!

Ingredients

  • 1 Large Egg, weigh approx 60g inclusive of shell
  • 3/4 Cup or 180g of Coconut Milk (Fresh if possible)
  • 1 Tsp or 5ml of Vanilla Essence
  • Pinch of Salt
  • 1 and 1/4 Cup or 150g of All-Purpose Flour, Sifted
  • 1/4 Cup or 30g of Cornstarch, Sifted
  • Vegetable oil (to oil the mould)

Instructions

  1. In large mixing bowl, whisk together egg and white sugar until it’s dissolved.
  2. Then, whisk in the coconut milk, vanilla and pinch of salt.
  3. Next, sift and fold in the flour and cornstarch. Let the batter rest for 30 minutes.
  4. Heat to medium heat and oil your mould, then place a tablespoon (or slightly less) of batter and close the mould.
  5. Cook each side for 30s – 45s until golden brown (do time the first few rounds to get the timing right). Once unmoulded, immediately start rolling with tweezers or chopstick as it will harden when cooled.
  6. Repeat the process. I re-oil the mould every 10 kuih kapit once it starts feeling sticky again.
  7. Once completely cooled, approx 20 – 30 mins, store in an airtight container.
  8. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 2 hours
  • Yield: Makes approx. 60 – 70 Kuih Kapit

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well at room temperature for up to 3 weeks, best consumed within the first couple of weeks.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan