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 many people and they gave me all the different names too. So… What is the actual name? This version can only be found in Sarawak. It is quite different from those in West Malaysia. This is definitely no stranger to Sarawakians.
I’m going to share with you how to make this. I got the recipe online and modified it a bit based on what I have at home. Here’s the video. I make this for the very first time. Apparently, it’s not too difficult to do and the ingredients are quite easy to get.
(A) 170ml pandan juice + 2 to 3 tbsp coconut cream powder
(B) 45g icing sugar + pinch of salt + 1 egg
(C) 135g plain flour + 2 tsp baking powder (sift)
Oil to grease the mould
Do note that, if you feel that the batter is still too thick and not easy to pour, feel free to add some more water. Add bit by bit to ensure it’s not too watery.
The steps are in the video. All you need to do is mix all the ingredients well, then cook them in the mould. As simple as that.
My conclusion in getting the perfect kue is to ensure the mould is well-heated with evenly distributed heat. Make sure you use medium-low heat throughout, and a well-greased mould. Mine was unevenly coloured due to uneven heat distribution but it’s cooked through and the texture is exactly how it should be.
The actual kuih should look like the photo below. The recipe is for a bigger batch and in Malay.
Have fun trying! Meanwhile, feel free to check out 3 Easy French Toast Recipes from yours truly.