• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 10 people
  • Difficulty Easy

Recipe Description

Kuih cara manis is similar to kuih bahulu, but with a sugar-filled centre. This easy-to-make dessert is widely available in Kelantan, and loved by the locals for its spongy sweetness.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 150 g wheat flour
  • 1/2 tsp salt
  • 1 tsp margarine
  • 1 drop green food colouring
  • 300 ml water
  • 2 pandan leaves
  • 50 ml coconut milk
  • 1 egg
  • 1 tbsp oil
  • 3 tbsp sugar (heaped)


  1. Place all the ingredients, except the oil and sugar into a blender and blitz until batter is smooth.
  2. Place a kuih bahulu mould on a stove over low heat, then lightly grease with oil.
  3. Pour the batter into the mould, filling it until it is about ¾ full.
  4. Cover the mould with the lid and cook for about 3 minutes.
  5. Lift the lid and sprinkle some sugar into the centre of each kuih.
  6. Cover the mould again and continue cooking for another 3 minutes.
  7. Remove the kuih from the mould.

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2 thoughts on “Kuih Cara Manis (Pandan Sponge Cake)”

  1. Evelyn Chan - July 6, 2016 at 12:00 pm

    I love Kuih Cara Manis and all traditional kuih-muih. I am also interested to recipes of them and also delicious dishes using different bumbu.

  2. Teo Ai Li - April 9, 2019 at 5:59 pm

    Hi! This was what I encountered when making this :- the mould got too hot by the time I poured in my 2nd batch of batter. The bottom all turned black! Also the base (not the flower) of the kuih was not flat but it had a lump. Kindly advise how I should improve. Btw, how can I store this kuih and do I have to reheat before eating? If have to reheat, to bake or steam? Thanks


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