Kuih Cakar Ayam is a traditional Malaysian delicacy. It is so named because the finished product looks pretty much like the scratch marks of a chicken (cakar ayam) left to its own devices.
Here are a few interesting facts about Kuih Cakar Ayam:
- It only requires three basic ingredients.
- The ingredients are super cheap.
- Making it is super easy.
Making Kuih Cakar Ayam is also all about the ratio – so pay attention.
- 2 cups yam, finely grated
- 4 tbsp sugar (read the sugar options below)
- Cooking oil
- Circular/round moulds, preferably made of heat-proof plastic, of about 3cm to 4cm in diameter
- Slotted ladle or strainer ladle for frying
Types of sugar
Different types of sugar produces different results. Here are the expected results according to the type of sugar used.
- White sugar – The easiest sugar to use because it is common.
- Jaggery (gula merah) – Sugar takes a while to melt and becomes somewhat clumpy.
- Brown sugar – It’s crispy with a nice caramel flavour.
- Coconut sugar (gula melaka) – The end result will completely blow-your-mind. It’s incredibly crispy and has a lovely burnt caramel flavour.
- Peel and rinse the yams,
- Using the smallest hole on the box grater, grate yam finely into strings. Do not use a microplane box grater as the holes are too small.
- In a medium-sized pot, heat oil enough to drown the yams.
- If you see bubbles in the pot, the oil is ready for frying.
- Add 2 tablespoons of sugar into the pot and stir until the sugar melts and looks like brown sludge.
- Add 1 cup of grated yam. Fry and stir the yam continuously until it’s golden brown.
- Remove fried yam, quickly tossing excess oil and transfer yam to the first tray.
Shaping the cookies
- Quickly scoop a spoonful of yam into the mould, pressing it down using slight pressure to compact and shape the yam. Do not press too much as this will make cookies too hard.
- Once compacted, press out the shaped cookies onto a kitchen paper-lined tray to cool and absorb excess oil.
- Repeat the process.
- Let cookies cool before storing in an airtight container.
- Use yam (any colour is fine) instead of sweet potatoes.
- Work quickly or the sugar will cool and solidify the mess of fried yam into a big lump.
This article first appeared in butterkicap.com
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