KITKAT® PANDAN KUIH CARA MANIS

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.