Kuih Cara Manis is one of the most popular snacks in Southeast Asia especially Malaysia and Singapore. It is easy available at any pasar malam (Night market), street hawkers and food courts. You can even make them in pandan flavor or chocolate flavor. My favorite is with durian but most of the us in the West will not really enjoy them with durian. Most of us here will complain about the smell as many of us could not stand the smell.
When going up in Singapore, I remembered my aunt is very good in making these cakes and the best part is that she sells them at pasar malam (night markets). I learned a lot of snacks from her when I was 10 years old. Even at this age I still remember her teaching on most of her recipes. This is one of yours but I made a couple of changes…pandan flavor to durian, granulated sugar to raw sugar. I invited her over sometime to taste my baking/cooking. She was very kind and always gave me a thumb-up.
1½ cups flour
2 small eggs
Pinch of salt
135g durian flesh (pulp)
1¼ cups coconut milk
1½ teaspoon canola/vegetable/corn oil
1-2 drops yellow food color
1-2 tablespoon sugar (adjust to your preference of sweetness)
Canola/vegetable/corn oil for deep-frying
Preheat oven to 375°F. Heat a iron/tin casted Cara mould in oven until use.
Blend the durian pulps (flesh) in a blender, then eggs, coconut milk, flour, salt and food coloring. Blend until smooth and well combined.
Remove the heated Cara mould from the oven and brush it with some canola/vegetable/corn oil all around each hole. Pour the durian batter on the each hole to ¾ full. Return the filled Cara mould to the heated oven and bake until golden brown. To test the doneness, use a toothpick and inserted into the center and it comes out clean it is done. Remove from oven and remove each kueh (cake) to a serving plate/platter.