Kuih Cara Berlauk

Ingredients

• For the batter: For the batter:
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 200g minced chicken 200g minced chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, water, and salt. Whisk until the batter is smooth and well combined.
2. 2.
   In a separate pan, heat some oil and sauté the chopped onion and minced garlic until fragrant.
3. 3.
   Add the minced chicken to the pan and cook until it is no longer pink.
4. 4.
   Stir in the curry powder, turmeric powder, chili powder, and salt. Cook for another 2-3 minutes to allow the flavors to meld together.
5. 5.
   Remove the filling from the heat and let it cool slightly.
6. 6.
   Grease a steaming tray or individual molds with oil.
7. 7.
   Pour a thin layer of the rice flour batter into each mold, filling it about halfway.
8. 8.
   Add a spoonful of the chicken filling into the center of each mold.
9. 9.
   Pour another layer of the rice flour batter on top to cover the filling completely.
10. 10.
    Steam the kuih over medium heat for about 15-20 minutes, or until the batter is cooked through and set.
11. 11.
    Once cooked, remove the kuih from the steamer and let it cool slightly before unmolding.
12. 12.
    Garnish with chopped cilantro leaves before serving.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth batter.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure an even consistency.
• Minced chicken — You can also use minced beef or shrimp as a substitute for chicken in the filling.

Tips & Tricks

• To enhance the flavors, you can add a teaspoon of shrimp paste (belacan) to the filling mixture.
• For a spicier version, increase the amount of chili powder or add chopped fresh chili to the filling.
• Serve the kuih warm for the best taste and texture.
• You can make the filling in advance and store it in the refrigerator for up to 2 days before assembling and steaming the kuih.
• Experiment with different fillings such as minced beef, shrimp, or vegetables to create your own variations.

Serving advice

Serve the Kuih Cara Berlauk as a snack or appetizer. It pairs well with a sweet chili dipping sauce or a tangy tamarind chutney. Garnish with additional chopped cilantro leaves for a fresh and vibrant touch.

Presentation advice

Arrange the Kuih Cara Berlauk on a platter, showcasing their vibrant colors and enticing fillings. Sprinkle some extra chopped cilantro leaves on top for an added pop of green. Serve them individually or stacked in a pyramid shape for an eye-catching presentation.