Here’s another introduction to a more local kuih (malay cake). This is called Kuih Bakar Lauk (literal translation: Savoury Baked Cake). I love this little mini tart-like kuih. It consists of a mixture of egg, flour and milk with a filling made up of spiced minced beef, Chinese parsley, spring onion, chili and fried shallots. It has a slight custard like texture when hot and tastes oh-so-good.
It is usually “fried” in its flower like mould placed onto a gas stove. Lacking this special gas stove thing that my aunt uses to make this kuih, I baked mine in mini muffin trays in my humble convection oven.
Makes about 60 mini muffin sized kuih
300 g Plain flour
200 ml evaporated milk
600 ml water
1 drop of yellow food colouring/ A pinch of powdered yellow colouring
Salt to taste
300 g minced beef/mutton
3/4 tbsp curry powder or briyani mix
Pepper and Salt to taste
2 bunches of Chinese parsley (chopped)
2 bunches of spring onion (chopped)
2 large chili (sliced thin)
50 g fried shallots (fried small onions)
Combine flour, eggs, water, milk and salt and whisk until well blended. To remove the bits of flour that remain after mixing well, sieve the mixture.
Sauté the minced meat together with curry powder and add salt and pepper according to taste.
Brush the muffin tray with vegetable cooking oil. Pour the yellow mixture into the mini muffin tray until about 3/4 filled. Add a teaspoon of minced meat, a sprinkle of parsley, spring onion and fried shallots and a small slice of chili.
Preheat oven to 180 degree celsius and bake for approximately 15-20 minutes (until the kuih does not jiggle when shaken)
The kuih is pretty versatile. In the end, I ran out of minced meat (since we only had about 200 g) and replaced it with sautéed curried prawns and it was just as good.
Do try it out!