Kuih Cara Manis

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/4 cup (60g) tapioca flour 1/4 cup (60g) tapioca flour
• 1/2 cup (120ml) pandan juice 1/2 cup (120ml) pandan juice
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) coconut palm sugar, grated 1/2 cup (100g) coconut palm sugar, grated
• Banana leaves, for lining (optional) Banana leaves, for lining (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 3g
• Carbohydrates (total, sugars): 35g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, tapioca flour, pandan juice, water, granulated sugar, and salt. Mix well until a smooth batter is formed.
2. 2.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer. Add the grated coconut palm sugar and stir until dissolved. Set aside.
3. 3.
   Preheat a steamer over medium heat.
4. 4.
   If using banana leaves, cut them into small squares and lightly grease them with oil. Otherwise, lightly grease a heatproof dish.
5. 5.
   Pour the batter into the prepared dish or onto the greased banana leaves, spreading it evenly.
6. 6.
   Steam the batter for about 15-20 minutes, or until it becomes firm and cooked through.
7. 7.
   Once cooked, remove the dish from the steamer and let it cool slightly.
8. 8.
   Pour the coconut palm sugar glaze over the steamed batter, ensuring it covers the entire surface.
9. 9.
   Allow the Kuih Cara Manis to cool completely before cutting it into small diamond-shaped pieces.
10. 10.
    Serve and enjoy!

Treat your ingredients with care...

• Pandan juice — If fresh pandan leaves are not available, you can use pandan extract or essence as a substitute. Adjust the quantity according to the strength of the flavor.
• Coconut palm sugar — If you can't find coconut palm sugar, you can replace it with dark brown sugar for a similar taste.

Tips & Tricks

• To enhance the aroma, you can add a pandan leaf to the steaming water.
• For a more vibrant green color, add a few drops of green food coloring to the batter.
• If using banana leaves, briefly heat them over an open flame to make them pliable before lining the dish.

Serving advice

Serve the Kuih Cara Manis at room temperature for the best texture and flavor. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the diamond-shaped Kuih Cara Manis pieces on a serving platter, allowing the coconut palm sugar glaze to glisten. Garnish with a sprinkle of grated coconut for an extra touch of visual appeal.