鸟巢饼 Kuih Karas

商品描述

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In order not only to awaken memories of the Malay cakes from those years but also to continue passing down these traditional pastries, Ah Mo has been constantly striving to find cakes with that old-school flavor to put on the shelves. This Kuih Karas, which is like both a cake and a pastry, though originally created by the natives, is something most of us are not unfamiliar with, especially when we were kids. Almost everyone had a piece back then, and there were countless quirky ways to eat it. The endless fun and taste are truly unforgettable.

The process of making Kuih Karas might not look difficult at all, but the balance of ingredients and the heat requires quite a bit of skill. As each piece of Kuih Karas turns brown in the wok, the aroma instantly fills the entire space. After mixing the rice flour, water, and sugar into a batter according to the right proportions, you can scoop the right amount of batter into a special strainer to start frying. This strainer has many small holes, which allow the batter to form fine threads as it drips into the hot oil. You can see the aunt moving the strainer quickly yet gracefully, and in no time, a dense layer of fine threads spreads across the wok. Fold it a few times, then pick it up and let it cool.

Kuih Karas
An irresistible little cake
A crispy and delicious treat from memories
When thousands of threads are layered like a net, all tangled together, that’s when the deliciousness happens—a familiar taste that makes you reminisce, light and crispy in your mouth, sweet but not greasy!