Kuih Nona Manis (Sweet Pandan Cups)

A traditional Malaysian delicacy consisting of a soft, sweet pandan custard cake with a salty, creamy coconut center.

Courtesy of Shima Azim via Resepi Kuih Muih Facebook.

🤖 An AI Kitchen Experiment:
This recipe was synthesized by Artificial Intelligence. While it adheres to the traditional chemical composition of a standard Nona Manis, it has not been taste-tested by humans. Achieving the perfect balance between the sweet green outer layer and the salty white center requires precision. Proceed with culinary adventure!

Prep Time 30 Mins

Steam Time 15 Mins

Yields 20-25 Cups

Ingredients

Mixture A (The Green Base)

• 1 large Egg (Telur)
• 1/2 cup Granulated Sugar (Gula Pasir)
• 1 cup Thin Coconut Milk (Santan Cair)
• 1 cup All-Purpose Flour (Tepung Gandum)

Mixture B (The Pandan Curd)

• 1/2 cup Thin Coconut Milk (Santan Cair)
• 1/2 cup Pandan Juice (Air Pandan) - blend 5 leaves with water
• 1/4 cup Granulated Sugar (Gula Pasir)
• 1/4 cup Cornstarch (Tepung Jagung)
• A pinch of Salt (Garam)
• Green food coloring (Pewarna Hijau) - optional for vibrancy

Mixture C (The White Center)

• 1 cup Thick Coconut Milk (Santan Pekat)
• 1 tbsp All-Purpose Flour (Tepung Gandum)
• 1/2 tsp Salt (Garam) - crucial for the taste balance!

Instructions

1. Prepare Mixture A: In a mixing bowl, whisk the egg and sugar until the sugar dissolves. Add the coconut milk and flour. Whisk until smooth and free of lumps. Set aside.
2. Cook Mixture B: In a saucepan, combine all Mixture B ingredients (coconut milk, pandan juice, sugar, cornstarch, salt). Cook over low heat, stirring constantly until the mixture thickens into a translucent paste.
3. Combine Green Batter: While Mixture B is still warm, pour Mixture A into the saucepan with Mixture B. Stir vigorously until fully combined and smooth. Tip: Strain this mixture to ensure a silky texture.
4. Prepare Mixture C (The White Spot): In a clean pot, mix the thick coconut milk, flour, and salt. Cook on low heat, stirring constantly until it thickens slightly (it should be creamy, not solid). Remove from heat and let it cool slightly. Pour this into a squeeze bottle or piping bag.
5. Assembly: Lightly grease your small plastic teacups or molds with oil. Fill the molds 3/4 full with the Green Batter.
6. The Center: Take the squeeze bottle with Mixture C. Insert the tip into the center of the green batter in the mold and squeeze until the white mixture surfaces and creates a small white circle on top.
7. Steam: Arrange the molds in a steamer (ensure water is already boiling). Steam on medium heat for 10 to 15 minutes.
   Note: Wrap the steamer lid with a cloth to prevent water droplets from falling onto the kuih.
8. Cool: Remove from steamer and let them cool completely before removing from the molds. The texture sets as it cools.

🧪 Help Validate This Recipe!

This traditional Kuih was reconstructed by algorithms. We need human taste buds to verify the results!

Did the center turn out salty enough? Was the green part soft? Share your results in the comments below. Your feedback helps train the AI Chef!