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KITKAT® PANDAN KUIH

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KITKAT



For more Raya Recipes like this, check out KITKAT Malaysia’s YouTube channel here: https://www.youtube.com/playlist?list=PLWfFP8Fy-zNdh9Q6537GCLa1WyhVDqhy5


Preparation
time

10 min

Cooking
time

10 min

Servings
size

30 pieces

Recipe
difficulty level

2

Nutrition Information (1 pieces)

122kcal
Protein
2.7g
Carb
16.4g
Fat
5.1g
Recipes

Ingredients

INGREDIENTS FOR KUIH CARA MANIS

  • 3 tbsp Pandan extract
  • 470ml Water
  • 200ml Coconut milk (Santan)
  • 2 Eggs
  • 380g All purpose flour
  • 1 tsp Salt
  • 2 tsp Sugar

INGREDIENTS FOR KITKAT® GANACHE

  • 50ml Heavy cream
  • 6 fingers KITKAT® (Finely chopped)
  • 180g Chocolate buttons

OTHER INGREDIENTS

  • 20g Desiccated coconuts
  • 4 fingers KITKAT® (cubed)
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Recipes

Directions

FOR KITKAT® GANACHE

  1. Add cream, chocolate buttons and KITKAT® into a medium saucepan. Bring it to a boil over medium heat.
  2. Once boiling, remove it from the heat and continue stirring until dissolved. Set aside.

FOR KITKAT® KUIH CARA MANIS

  1. Add eggs, coconut milk, flour, salt and pandan extract into a bowl. Mix evenly until well combined.
  2. Sieve the mixture for a smooth texture.
  3. Heat up the ‘Kuih Bahulu’ mould over low-medium heat and grease the mould lightly with a brush.
  4. Fill the mould with the mixture and cook for 10 minutes.
  5. Layer the flat surface of the 'kuih' with ganache and sandwiched together with another 'kuih'.
  6. Drizzle some KITKAT® ganache on the ‘kuih’ and top it off with 1 KITKAT® (cubed).
  7. Ready to serve.

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