Pandan Sweet Kuih Cara
Ingredients
- 2 cups all-purpose flour
- 3 cups coconut milk (from carton)
- 2 eggs
- 10 pandan leaves
- A few drops green food coloring
- Sugar to taste (for the filling)
- Salt to taste
- A little cooking oil (for greasing the mold)
Preparation
Wash the pandan leaves, cut them into small pieces, blend with coconut milk, strain the mixture, combine with flour, green food coloring, and eggs, whisk until smooth, add salt to taste, stir, strain the batter again, and set aside.
Heat the kuih cara mold on the stove, reduce heat to low minimum, and grease each mold cavity with a little cooking oil using a folded pandan leaf.
Pour the batter into each mold cavity until almost full, add about 1/3 teaspoon sugar to each, cover with a lid, and cook until the kuih does not stick and is set.
Carefully remove the kuih from the mold, cool it, and grease the mold with oil before cooking the next batch.
