Kuih Bakar Berlauk

A popular malay savoury snack in both Singapore and Malaysia.  This kuih has minced beef and red chilli slices topping and is normally baked in an aluminium mould over charcoal fire.  My mum used to prepare them this way during our kampong days but nowadays, they can be baked in the oven (even in the aluminium mould) and taste as good.

Ingredients:
250 g plain flour
1 egg
1 tin (400 ml) coconut milk
about 200 ml water, it all depends on the required thickness of the batter

150 g minced beef
1 small onion, to be peeled and finely chopped
a little cumin powder & salt to taste
1 tbsp cooking oil

1 spring onion, to be finely sliced
1 twig parsley, to be finely sliced
2 - 3 stalks red chillies, to be finely sliced
yellow food colouring
salt to taste

Method:
In a small pan, heat oil and stir-fry chopped onion until translucent.  Add minced meat and stir-fry until it changes colour.  Season with salt and cumin powder to taste. Remove to a bowl and leave aside. Variation:  One may use curry powder instead of cumin powder.  A little minced fresh ginger may be added for the extra umph!

In a bowl, whisk egg lightly.  Add in a little flour and coconut alternately until the required consistency is reached.  Then, add enough water to reach a not too thin or too thick consistency.  Bear in mind that if the batter is too thin, the kuih will be too soft or if the batter is too thick, it will be hard after baking. Then, add a little yellow colouring and mix well.  Season with salt to taste and add sliced spring onion and parsley.

Since my aluminium mould is still not "seasoned", I used my silicone mould from Tupperware below. This silicone mould does not need to be greased.

Add about a tablespoon of batter into the mould, sprinkle minced beef on top and place a slice or two red chillies.

Bake in a conventional oven at 180° C for about 20 to 25 minutes.  Once done, remove from oven and let if cool slightly before removing the kuih.

Serve warm or cold.

Bon Appetit!