Veracruz-style Sweet Kuih

Ingredients

In this Veracruz-style adaptation, we incorporate the flavors and ingredients commonly found in Veracruz cuisine. The original Malaysian Kuih cara manis is typically made with palm sugar and has a milder taste. However, in this Veracruz-style version, we use piloncillo, a traditional Mexican sugar, to add a rich and robust sweetness. Additionally, we infuse the kuih with the warm and aromatic flavors of cinnamon and vanilla, which are commonly used in Veracruz desserts. We alse have the original recipe for Kuih cara manis, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) piloncillo (Mexican unrefined sugar) 1 cup (200g) piloncillo (Mexican unrefined sugar)
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Banana leaves, for lining the pan (optional) Banana leaves, for lining the pan (optional)
• Shredded coconut, for garnish (optional) Shredded coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, coconut milk, piloncillo, ground cinnamon, vanilla extract, and salt. Mix well until the sugar is dissolved.
2. 2.
   Gradually add water to the mixture, stirring continuously, until a smooth batter is formed.
3. 3.
   If using banana leaves, line a square or rectangular baking pan with them, allowing the leaves to hang over the edges.
4. 4.
   Pour the batter into the prepared pan and spread it evenly.
5. 5.
   Steam the kuih over medium heat for about 30 minutes or until set and cooked through.
6. 6.
   While the kuih is steaming, prepare the coconut caramel sauce. In a small saucepan, combine the remaining piloncillo, coconut milk, and a pinch of salt. Cook over low heat, stirring constantly, until the sugar is completely dissolved and the sauce thickens slightly.
7. 7.
   Once the kuih is cooked, remove it from the steamer and let it cool for a few minutes.
8. 8.
   Pour the coconut caramel sauce over the kuih, spreading it evenly.
9. 9.
   Allow the kuih to cool completely before cutting it into squares or diamond shapes.
10. 10.
    Optional: Garnish with shredded coconut before serving.

Treat your ingredients with care...

• Piloncillo — If you can't find piloncillo, you can substitute it with dark brown sugar or jaggery.
• Rice flour — Make sure to use finely ground rice flour for the best texture in the kuih.
• Banana leaves — If you choose to use banana leaves, briefly heat them over an open flame to make them pliable before lining the pan.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper to the coconut caramel sauce.
• If you prefer a smoother texture, strain the batter before steaming to remove any lumps.
• To enhance the coconut flavor, toast the shredded coconut before garnishing the kuih.
• Serve the kuih at room temperature for the best taste and texture.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Veracruz-style Sweet Kuih as a delightful dessert or snack. It pairs well with a cup of Mexican hot chocolate or a refreshing glass of horchata.

Presentation advice

To enhance the presentation, cut the kuih into diamond shapes and arrange them on a platter. Drizzle some extra coconut caramel sauce over the top and sprinkle toasted shredded coconut for an elegant touch.