← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion, finely diced
• 2 cloves Garlic, minced
• 200 g minced beef (or chicken)
• 2 tbsp meat curry powder, mixed with 3 tbsp water
• ½ tsp Salt
• 1 tsp Sugar
• 150 g Plain (all-purpose) flour
• 1 Eggs
• 200 ml Coconut milk
• 200 ml Water
• ½ tsp Ground turmeric
• ½ tsp salt, for the batter
• 1 tbsp oil, for greasing
• 2 Spring onion, finely chopped
• 1 Red chilli, finely chopped

Method

1. Make the topping: heat the oil in a pan over medium heat and fry the onion and garlic for 2–3 min. Add the curry paste and fry for 2 min until fragrant, then add the beef, salt and sugar and fry for 5–6 min until cooked through with no pink and fairly dry. Cool.
2. Whisk the flour, egg, coconut milk, water, turmeric and salt into a smooth, thin batter. Strain out any lumps and rest for 10 min.
3. Heat the oven to 200°C (180°C fan, 400°F) with a greased 24-hole mini muffin tin inside for 5 min (or heat a kuih cara mould on the stove over low heat).
4. Fill each hole three-quarters full with batter, then spoon about 1 tsp beef into the centre.
5. Bake for 12–15 min until set and lightly golden at the edges. Sprinkle with spring onion and chilli, cool for 2 min and ease out with a small knife. Repeat with the rest of the batter.

Tips

• Stir the batter before each batch, as the flour settles.
• The topping keeps for a few days in the fridge, so make it ahead for a quick morning batch.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today El Mundo Eats Divinely Delish