Using the whisk on medium speed, combine the eggs, salt and sugar in a bowl until well mixed.

Once the sugar has been fully dissolved, add the coconut milk and whisk for another 25 seconds.

Gently add in the flour from the sides while the beater is still whisking. Midway, stop the mixer and with a gentle motion scrape down the sides of the bowl after about 15 seconds.

Gently pour small portions of the batter over a wired sieve and into a bowl to remove any lumps or improperly mixed flour or egg. Strain the mixture over a fine-wired sieve into another mixing bowl to remove any flour lumps, unbeaten egg.

Place a damp towel over the bowl of batter and set aside to allow the batter to stabilise and for air bubbles to settle approximately 15 minutes.

In the meantime, lightly grease the moulds, heat them up and if using the traditional plates place them over the charcoal fire to geat.

Once moulds are heated, put 2 tablespoonsful of the batter over the moulds, cover and cook for 45 seconds to 1 minute, till they display a golden colour.

Taking a chopstick quickly and with haste place the chopstick on the edge of a Love Letter and quickly roll. The chopstick acts like a mini rolling pin and since the batter hardens really fast, you need to double time your momentum.

Set each roll aside to cool but not for too long as they might quickly turn soft with our humid weather. Once cool to touch, place in an air-tight container. Repeat with the remaining batter, making sure that before each scoop of batter, you gently stir the bowl of batter, preventing the flour from sinking to the bottom.