Steam Oven Recipe: Coconut-Rice Cake

Love Letters - Steamed Batter (Coconut-Rice Cake)

The name "Love Letters" (or Kuih Kapit in Southeast Asia) comes from the delicate act of folding the thin, crispy wafer into a quarter-circle or roll while it's still hot and pliable.¹ Traditionally baked over charcoal in a patterned iron mould, this treat symbolises a sealed love letter, containing sweet secrets—the delicious coconut flavour.² They are a highly cherished, labour-intensive biscuit, especially popular during Chinese New Year, representing the sweetness of life and strong family ties through the collaborative effort of making them.³

Since "Love Letters" are traditionally thin, crispy wafers cooked with a specialised iron or waffle cone maker, adapting them to a steamed batter is a creative approach, resulting in a soft, cake-like texture rather than the traditional crunch. This version focuses on bringing the iconic coconut-rice flavour into a delicate, steamed cake.

Ingredients

• 2 large Eggs
• 150g Caster Sugar⁴
  
• 150g Rice Flour, sifted⁵
  
• 50g Tapioca Flour, sifted
• 1/2 tsp Baking Powder, sifted
• 250ml Coconut Cream (thick)
• 50ml Water
• 1/4 tsp Salt
• 1 tsp Vanilla Extract (optional)

Instructions and Method

1. Prepare the Batter

1. Whisk Wet Ingredients: In a large bowl, whisk the eggs and caster sugar until the sugar is mostly dissolved and the mixture is slightly pale.⁶
   
2. Combine Dry Ingredients: In a separate bowl, whisk together the sifted rice flour, tapioca flour, baking powder, and salt.
3. Mix: Gradually add the dry ingredients to the egg mixture, alternating with the coconut cream, water, and vanilla extract (if using). Whisk gently until a smooth, lump-free batter forms. Do not over-mix.
4. Strain and Rest: For the smoothest possible texture, strain the batter through a fine-mesh sieve into your steaming dish or individual moulds.⁷ Cover the batter and let it rest for  at room temperature. This allows the flours to fully hydrate, which improves the cake's texture.
   

2. Steam the Cake

1. Prepare Moulds: Lightly grease individual heatproof ramekins, silicone muffin moulds, or a small baking dish (e.g.,  round) that fits in your steam oven. If using a large dish, line the bottom with parchment paper.
2. Preheat Steam Oven: Preheat your steam oven to  ().
3. Pour and Steam: Pour the rested batter into your prepared moulds, filling them about three-quarters full. Place the moulds into the steam oven.
4. Cooking Time:
• Individual Cakes (Ramekins/Muffins): Steam for approximately .
• Small Cake (6-inch dish): Steam for approximately .
5. Check for Doneness: The cake is done when a toothpick inserted into the centre comes out clean. The cake will be soft, moist, and slightly puffy.
6. Cool: Carefully remove the cakes from the steam oven. Let them cool slightly in the moulds before gently turning them out onto a wire rack to cool completely.

3. Serve

• Serve the steamed batter "Love Letters" warm or at room temperature.
• For a traditional touch, you can serve them with a little grated fresh coconut or a drizzle of palm sugar syrup (Gula Melaka).

Tips for Steam Oven Success

• Sifting is Key: Sifting the flours and baking powder ensures the cake is light and prevents lumps, which is especially important in a steamed cake.
• Resting the Batter: Do not skip the resting step! It makes a significant difference in the final soft texture of the steamed cake.
• Preventing Water Droplets: If your steam oven doesn't have a way to manage condensation, loosely cover the top of your moulds or dish with aluminium foil to prevent water droplets from falling onto the cake surface.
• Do Not Overfill: Since this is a cake-like batter that will rise slightly, ensure you only fill the moulds about three-quarters full.
• Keep the  Temperature: Steaming requires water to be at boiling point, so ensure your oven is set to full steam at or near  for the entire cooking time.