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
- Mix flour, eggs, coconut milk, water, salt, and oil into a thin batter.
- Cook chicken, onion, curry powder, and salt in a pan for 5 minutes until dry; cool slightly.
- 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.
- Pour in batter, add a little chicken filling, and bake 18–20 minutes until set and lightly golden.
- 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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