ph. PantryHop

Malaysian · PANTRYHOP RECIPE

Kuih Cara Berlauk

45 minutes · 4 servings · omnivore

A simplified baked version of the savory Malaysian kuih often sold at morning markets.

Ingredients

Check you have the quantities below.

  • 200 g all-purpose flour
  • 2 eggs
  • 250 ml coconut milk
  • 100 ml water
  • 1/2 tsp salt
  • 1 tbsp oil
  • 150 g cooked minced chicken
  • 1 small onion, finely chopped
  • 1 tsp curry powder
  • 1/4 tsp salt

Let’s make it

  1. Mix flour, eggs, coconut milk, water, salt, and oil into a thin batter.
  2. Cook chicken, onion, curry powder, and salt in a pan for 5 minutes until dry; cool slightly.
  3. Lightly oil a muffin tray or small snack mold and preheat in a 180 C/350 F oven for 5 minutes if using metal molds.
  4. Pour in batter, add a little chicken filling, and bake 18–20 minutes until set and lightly golden.
  5. Cool briefly before removing from molds.

Use tiny molds so the snacks are bite-size for children.

Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.

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