I first ate this kuih (Malaysian dessert) when my grandmother made it for me. I fell in love with it instantly. Pop one into your mouth and you will taste a soft texture with liquid sugar oozing out slowly with each bite you take. So be warned, you will have to eat it all in one go or the sugar will squirt all around you and make such a sticky mess. I only learned how to make this kuih when my mother-in-law came to visit us in Nottingham few years back. Anyway, to cook it requires a special cooking mould (I will post a picture of it one of these days). So, here comes the recipe...
Ingredients
12 pandan leaves (to extract pandan juice)
1 cup flour
1 whole egg
1/2 cup of water
1/2 cup of coconut milk
salt
1/4 bowl of cooking oil
1/2 bowl of sugar
Method
Chop the pandan leaves finely and place in blender. Add some water and blend. Pour the blended mixture throgh a seive and try and squeeze the remaining pulp of pandan leaves to extract as much juice as possible. Set the juice aside.
In a mixing bowl, add into it the flour, egg, water and coconut milk. Add a pinch of salt. Then whisk the batter until well blended. Pass the mixture through a seive to extract out all the lumps.
Then add the pandan juice into the batter mixture to turn it green in colour.
Leave the batter mix to rest for at least 15-30 minutes.
To cook the kuih cara:
Place the kuih cara cooking mould onto the stove and heat it up. Brush some oil onto it. When hot enough, pour the batter mixture to fill 3/4 of the mould. Then add 1/4 teaspoon of sugar into each mould filled with batter. Cover the cooking mould to let the kuih cook. When the batter has set, scoop out the kuih cara.
(Tip: wipe the cover of the cooking mould now and again to prevent the evaporated steam to drop into the setting batter)
Note: If necessary, the pandan juice can be substituted with a teaspoon of pandan essence mixed with a little green colouring.
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