Kuih Cara Berlauk
I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time-consuming to make. When I got around to cooking it, I regretted not cooking this myself, all this time!! It was so easy to make and utterly delicious - straight from the stove. The outer layer is almost crunchy & the inner batter is so delicate & soft when eaten immediately. The tiny chunks of beef make it taste so luxurious & the chopped Chinese celery & chilli gives a nice texture to the munch!
- 2 cups flour
- 2 cups coconut milk
- 1 egg
- 1 tsp salt
- 1 cup beef chopped into tiny pieces or 3/4 cup of minced beef (I prefer meat pieces)
- 1 tbsp cooking oil
- 1 onion chopped finely
- 1 slice of ginger, chopped finely
- 1 tsp salt
- 1 tsp pepper
- 1 handful of finely chopped Chinese celery
- 1 large red chilli, chopped coarsely
- Put all the ingredients in a bowl. Beat with a whisk till well combined.
- Heat a solid-brass kuih cara mould on a low fire stove.
- Dip a knotted screwpine leave into oil & drizzle over the mould.
- Pour the batter into the holes on the mould.
- Put about 1/4 tsp (about 3 pieces of meat) in the centre of the batter.
- Sprinkle with chopped chinese celery & a piece of red chilli.
- Once the batter is set, remove from mould & serve. Repeat process until all the batter & filling is finished.
- The recipe should make more than 50 Kuih Cara.
- Heat oil in a pan. Sautee' onions & ginger.
- When the onion softens, put in the beef (you may boil the beef first to reduce the sautee'ing time. Which is what I did)
- Flavour with salt & pepper. Put aside to cool & use as needed.