👨‍🍳 Instruktioner

1. 1

   Prepare the Karas pourer: If using a homemade pourer (like a plastic bowl with small holes), ensure it has about 10-15 holes of approximately 3mm diameter. A traditional mold or a roti jala mold can also be used.

   💡 Proffstips: The size and number of holes in the mold affect the thickness of the kuih strands.
2. 2

   In a bowl, combine the sugar with hot water and stir until the sugar is completely dissolved. Let the syrup cool slightly.

   💡 Proffstips: Using hot water helps to dissolve the sugar quickly.
3. 3

   In another bowl, place the rice flour. Gradually add the cooled sugar syrup to the rice flour, mixing well to combine. Add the plain water and mix until you achieve a smooth, thick batter with a consistency similar to thick pancake batter. It should be pourable but not too runny.

   💡 Proffstips: The batter consistency is crucial; too thin and the strands will spread out, too thick and it won't flow properly.
4. 4

   Heat a generous amount of cooking oil in a wok or deep frying pan over medium heat. The oil should be hot enough for frying but not smoking.

   💡 Proffstips: Maintain a consistent oil temperature for even frying.
5. 5

   Pour some batter into the Karas pourer. Carefully drizzle the batter into the hot oil in a circular or swirling motion, creating thin, lacy patterns. Move the pourer slowly to ensure the strands stay connected.

   💡 Proffstips: Start with a small amount of batter and practice the motion to get the desired shape.
6. 6

   Fry for a few minutes until the Kuih Karas turns a light golden brown. Be careful not to overcook, as it will continue to brown after removal from the oil.

   💡 Proffstips: Watch the color closely; it fries quickly.
7. 7

   Gently slide the fried Kuih Karas to the side of the wok and fold it in half or quarters while still hot. This helps it maintain its shape.

   💡 Proffstips: Folding while hot makes it pliable; it will become crisp as it cools.
8. 8

   Remove the folded Kuih Karas from the oil and drain on paper towels to remove excess oil. Repeat the process with the remaining batter.

   💡 Proffstips: Ensure all excess oil is drained to keep the kuih crispy.
9. 9

   Once completely cooled, store the Kuih Karas in an airtight container to maintain its crispiness.

   💡 Proffstips: Humidity can make Kuih Karas soggy, so an airtight container is essential.