Kuih Cara Berlauk

I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time consuming to make. When I actually 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 makes it taste so luxurious & the chopped chinese celery & chilli gives a nice texture to the munch!


Ingredients for the batter:

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

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.


Ingredients for topping:

• 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

Method for making topping:

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.