• 5 eggs
  • 200 ml coconut milk
  • 100 ml water
  • 150 g palm sugar
  • 30 g plain flour
  • 3 pandan leaves (cut into small pieces)
  • 2 pinches of salt
  1. Combine water and sugar in a small pot and bring to boil. Turn off the stove.
  2. Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
  3. Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
  4. Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara,  in the oven. Take the acuan/muffin tray out and put some oil into each hole, then pour the mixture into them.
  5. Bake in the preheated oven for 10 minutes.
The traditional baking of this kuih is very interesting. The pan mentioned is open topped and there were no ovens. The cook would fire a coconut husk on its inside then place the kuih pan over a hot fire, fill the compartments with the mixture then over-lay the glowing coconut husks as a hot dome over the top of the pan. The effect was that you had some slight charring of the top of the kuih as well as the bottom.

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