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!

Batter Ingredients

  • 2 cups flour
  • 2 cups coconut milk
  • 1 egg
  • 1 tsp salt

Topping Ingredients

  • 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

Batter Method

  1. Put all the ingredients in a bowl. Beat with a whisk till well combined.
  2. Heat a solid-brass kuih cara mould on a low fire stove.
  3. Dip a knotted screwpine leave into oil & drizzle over the mould.
  4. Pour the batter into the holes on the mould.
  5. Put about 1/4 tsp (about 3 pieces of meat) in the centre of the batter.
  6. Sprinkle with chopped chinese celery & a piece of red chilli.
  7. Once the batter is set, remove from mould & serve. Repeat process until all the batter & filling is finished.
  8. The recipe should make more than 50 Kuih Cara.

Topping Method

  1. Heat oil in a pan. Sautee' onions & ginger.
  2. 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)
  3. Flavour with salt & pepper. Put aside to cool & use as needed.