I remember when I was a kid, I used to make these eggs rolls with the relatives at the open corridor area where charcoal stoves are being heated up. And they will place them in empty milo tins and sell them for like 100 pieces in every tin. And now having made them myself, I finally understood why home-made egg rolls are to be charged so expensively. Especially when I am using an electric egg roll maker, the effort and time spent is already a lot, moreover using a charcoal stove !! It took me a good 3 hours to finish the batter and they are not even enough to fill a milo tin !! Which means, it took me 3 hours to complete less than a 100 pieces of it. There are approximately 80 pieces of them at the max. Oh my goodness lor !!
But then again, I was eating them away as I freshly made them, hahaha !! So that probably accounts for some “loss” as well. But if you were to ask me to differentiate the taste from a charcoal stove-made and electric maker, seriously the difference isn’t that apparent. But if you were to identify from a factory made to a home-made egg roll, from the look to the taste, everything becomes apparent and very obvious. The home-made ones will be obviously thicker in texture, comes in smaller rolls (in my opinion), with an uneven baked tone, crunchier and definitely more fragrant !!
And because I used an abundant amount of fresh thick coconut milk in comparison to the flour proportion, the end result is really fabulous ! The only setback is I had difficulty rolling the egg crepes when they are just freshly made because they were so hot !! You really need to do it pretty fast as the crepe turns hard once they are slightly cooled. And I guess the best part of using an electric maker is that you don’t get the batter flowing all over your stove top or working area and the messy clean up thereafter. There will certainly be excess wastage but the batter will flow within the maker itself, hence all you need to do is to scrape them off slightly. And as the surface is non-stick, even the clean up of the machine is so much of a breeze.
What I heard from the old folks is that the traditional way of making egg rolls by using the hot iron plates over charcoal stoves is that you tend to have the batter sticking to the plates easily and having difficulty in removing them once they are cooked. Hence, a layer of oil is required to apply over the plates constantly. Surprisingly, the egg roll maker that I am using doesn’t have this issue. All it takes is to apply some non-stick coating before the first usage and that’s it ! You can proceed with the crepes one after another without hassle.
I am definitely going to make more of these little snacks that we probably only see once a year !!
Just in case you are wondering how does the electric love letter maker looks like, here you go ~ I gotten it from Harvey Norman at S$42. Believe you can get it cheaper through some online platform though.
Crispy Love Letters (Egg Rolls) 鸡蛋卷
Recipe type: Snacks
- 160g rice flour
- 50g plain flour
- 30g corn flour
- 620ml thick coconut milk
- 4 large eggs
- 200g icing sugar
- Sift the 3 types of flour together in a mixing bowl. Add in thick coconut milk and mix well into a smooth flowing batter.
- Beat eggs and sugar together till the sugar dissolves. Mix into the flour batter from the above step and strain well.
- Pour approximately 1 tbsp of the batter onto the love letter mould maker. (If you are using the love letter maker for the first time, please spray some non-stick coating or apply some oil on the plates.) DO NOT eat the first batch of egg rolls that you have made. Subsequently, after adding the batter to the plates, close the lid and lock it and bake the egg roll for 1 minute. Open up the lid and cut off the excess batter around the circle using a small knife. Close the lid and continue baking for another 1 minute and 10 seconds. Roll up or fold up while they are still hot.
The colour of the egg rolls will turn darker by itself after they are rolled up and left aside to cool. Hence, do not over-bake the batter in the maker.