I made Kuih Cara again. This kuih is known by many names namely kuih manggis, kuih cara, kuih bahulu, and kuih apam balik. However, I’m not sure of the actual name. I tried to ask around but was given with different versions of names. What is the actual name? Do you know? This version can only be found in Sarawak. It is quite different from those in West Malaysia. This is definitely no stranger to Sarawakians.
Here’s a Shorts sharing how to extract the pandan juice for this kuih. Click to view the Shorts.
Here’s the previous post of Kuih Cara Sarawak Style using coconut powder.
Kuih Cara Sarawak with Coconut Milk (no extra food colouring used)
120ml pandan juice (blend 4 pandan leaves with 120ml water)
80ml coconut milk
3 tbsp icing sugar (can reduce to 2 tbsp if you don’t want it too sweet)
A pinch of salt
1 small/medium egg
2/3 cup plain flour
1 tsp baking powder
Oil to grease the mould
The method can be seen in the video. Make sure that your mould is properly greased and using small to medium heat. Adjust it accordingly. Every stove is different. I still can’t get the heat distribution to work nicely. Maybe using charcoal as the source of heat will result in a nicer browning effect. You can try this method out if you want.
If you wonder where I bought the mould, I got it from Shopee. I saw them in Super Save, Mr DIY, and some supermarkets too. Those selling pots and pans should have too.
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