Kuih karas is a traditional type of cake made from rice flour. It has a texture like a fine mesh like vermicelli but is crunchy and tastes sweet. This kuih karas has a shape like a fine mesh that is quite hard and has a sweet and crisp taste. Kuih karas is produced by using a mixture of liquid rice flour that is calculated using a special mold in hot oil until golden yellow. It is then lifted and folded and it is only referred to as kuih orang tua or kuih orang lama which may only be known if we visit Mahsuri’s tomb on Langkawi Island. Its sweet taste and its unique and difficult construction make it difficult to maintain and abandon.
Let’s check the recipe below.
Ingredients
- 1 packet (500gm) lotus stamp rice flour
- 1 cup of sugar
- 1 1/2 cups plain water
Cooking Methods
- 1. Stir the sugar with water until it dissolves. Then, pour it into the rice flour. Stir well.
- 2. Put the mixture into a 3 or 5-mesh bread bottle. If you have a mold with a shell, you can use it.
- 3. Heat the oil. Make sure the oil is hot enough, not too hot. Not much oil.
- 4. Run from the side many times in 5-6 rounds, then run to the center 5-6 times. Then repeat again until the edge and to the center again in 5-6 more rounds. Don’t make it thick because we want to fold it later.
- 5. After netting, leave for 5 seconds. Then continue to fold in half using a spoon. Then, fold it again into a triangle shape.
- 6. Fry for a while while flipping until golden. Kuih karas cooks quickly in just 2-3 minutes. When we picked it up, it was still quite soft, but after we cooled it down, it would harden on its own. Crispy and very fragile.
Good luck!
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Article written by Nurul Humaira’ binti Hasan.
