When I was recently back in Malaysia, an old school friend invited me to attend her Malaysian cooking class in Petaling Jaya (see sidebar at right). Aside from nasi lemak, prawn sambal and sago gula melaka, Kuih Cara was on the menu.
It was the first time I had heard of it. My friend, Ana, told us - a class of five 'students', three of whom were visitors to Kuala Lumpur, that Kuih Cara was usually sold at roadside stalls during Ramadan. It's a hearty minced meat appetiser with a base of coconut milk dough flavoured with pounded dried prawns. The minced beef topping is first saute'ed with some curry powder and sliced shallots or onions, while the 'pancake' base is coloured with a pinch of powdered turmeric.
Kuih Cara is cooked in a kuih bolu mould pan on a gas stove (or in muffin pans in a bottom-heated oven when I got back to Switzerland) and garnished with chopped red chillies and spring onion.
Have you ever had Kuih Cara?