Fun to make and fun to eat! Kuih Karas is a crispy and crunchy kuih with a caramalised sugar flavour. Deep fried into an intricate lacy pattern, makes you look stare at it for a while and wonder “How was it made?”
” Sweet, crunchy and sinful ”
- 500g rice flour
- 200g sugar
- ½ cup hot water
- ¾ cup plain water
1. To make the Karas pourer, take a plastic bowl and make about 10 to 15 holes about 3mm in diameter. We used a screwdriver to puncture out the holes.
This is an old skool Karas pourer made out of coconut shell with a wooden handle attached
2. Combine sugar with hot water, mix until sugar is dissolved. Let it cool slightly.
3. In another bowl, put in rice flour and gradually add in sugar syrup and mix to combine.
4. Add in plain water and mix till the consistency of thick and stiff pancake batter and pour it into the Karas pourer.
5. Heat a small wok with oil until half full. Start pouring the batter into the hot oil while making lacy patterns. Move the pourer slowly so the strands stays attached. Do about 10 to 12 layers per piece.
6. When the kuih starts to turn light golden colour, slide it onto the side on the work and fold it in half or quarters. It will be difficult to fold it when it has turn golden brown.
7. Remove and drain on paper towels. It will crisp up when it is cooled. Store in an airtight container.
Carry on over cooking will brown the kuih more once it is out of oil. So don’t wait until it turns golden brown, take it out of the oil earlier. Batter needs to be thick so it flows out in continuous thin strands into the oil.