Crispy Love Letters (Egg Rolls) 鸡蛋卷
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Chinese
Serves: 4
  • 160g rice flour
  • 50g plain flour
  • 30g corn flour
  • 620ml thick coconut milk
  • 4 large eggs
  • 200g icing sugar
  1. Sift the 3 types of flour together in a mixing bowl. Add in thick coconut milk and mix well into a smooth flowing batter.
  2. Beat eggs and sugar together till the sugar dissolves. Mix into the flour batter from the above step and strain well.
  3. 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.
Recipe by Eat What Tonight at