Dry-fry flour for a few minutes and allow to cool. Squeeze
coconut for thick milk and reserve shreds
for additional thin milk if batter is too
thick. Beat eggs with sugar until completely
dissolved. Place fried flour in a large
mixing bowl, make a well into the centre and
add beaten egg. Fold in gently from the
sides and stir to form a smooth paste. Add
thick coconut milk and continue stirring
until all lumps are removed. To ensure this,
pass mixture through a think muslin cloth or
fine colander. Set aside.
Place charcoal in your special brazier and heat until they become glowing
ember. Always have glowing hot charcoal in
another stove on standby to add on.
Squeeze grated coconut with muslin cloth to obtain coconut milk. Boil
coconut milk with 2 tablespoons sugar taken
from the quantity stated in the above for 3
minutes.
Oil each belandah mould on both sides (one person should be able to handle
two at the same time) and heat on charcoal.
Now comes the hard part. Holding mould at a slight angle over the pot of
batter, pour a ladleful on the mould that is
on the horizontal so that excess is drained
off immediately. Quickly shut the mould and
place on charcoal grill. Cook for about 2
minutes and turn over. Check by opening the
mould and when it is light brown, use a
sharp knife to scrape off excess from the
side of the mould.
Open mould and with one quick roll of the free hand, roll into a cylinder
about 1/2 inch in diameter. If this is
difficult, fold over twice to make loose
triangles.
Cook's tip:
Add a little warm water to used coconut shreds and squeeze out thin milk.
This can be added to the existing batter as
you go along as it settles a little and
becomes thick.
Note:
You will need love letter molds to make these love letters.
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