Listen to that crunch! Sinfully good kuih cakar ayam

A traditional Malaysian delicacy

Kuih cakar ayam is a unique snack that looks intriguing and tastes delicious. It is named as such because the finished product is reminiscent of the scratch marks of a chicken left to its own devices.

Easy to make with just three ingredients

Using only three basic and affordable ingredients, whipping up a batch of these crunchy treats is really easy!

Ingredients

• 2 cups yam
• 4 tbsp sugar (read sugar options below)
• cooking oil

Equipment

• a circular/round mould, 3-4cm in diameter, preferably made of heat-proof plastic
• a slotted ladle or strainer for frying

Types of sugar

Different types of sugar produces different results:

• white sugar is the easiest to use as it is the most common;
• jaggery (gula merah) takes a while to melt and becomes somewhat clumpy;
• brown sugar results in a crispy treat with a nice caramel flavour;
• coconut sugar (gula Melaka) will completely blow your mind: it’s incredibly crispy with a lovely burnt-caramel flavour.

(Clockwise from top left) White sugar, jaggery, gula Melaka, brown sugar.

Method

• Peel and rinse the yams.
• Using the smallest hole on the box grater, grate the yams finely into strings. Do not use a microplane box grater as the holes are too small.
• In a medium-sized pot, heat enough oil to cover the grated yam. When you see bubbles in the pot, the oil is ready for frying.
• Add two tablespoons of sugar into the pot and stir until it melts and resembles a brown sludge.

The sugar is ready when it looks like sludge – like a science experiment!

• Add 1 cup of grated yam. Fry and stir the yam continuously until golden brown.

Expect the oil to splash when the yam goes in because of its water content.

The yam is ready when it turns golden brown.

• Remove the fried yam, allowing excess oil to drip back into the pot, and transfer it to a tray.

Fried yam, fresh out of the pot.

• Quickly scoop a spoonful of yam into the mould, pressing it down with a bit of pressure to shape it. Do not make it too compact as this will make cookies too hard.

Metal moulds are great but they can get very hot.

• Once shaped, pry the cookies out onto a tray lined with baking paper to cool and absorb excess oil.
• Repeat the process with the remaining yam. Work quickly, otherwise the sugar will cool and solidify the mass of fried yam into a big lump.
• Let the cookies cool before storing in an airtight container or enjoying straightaway!

Conclusion

Kuih cakar ayam is a delicious and unique snack that is easy to make with just three ingredients. With different types of sugar producing different results, you can experiment to find your favorite. This snack is perfect for any occasion, whether it’s a party or just a snack to enjoy with family and friends.

FAQs

Q: What type of sugar is recommended for kuih cakar ayam?
A: The recommended sugar type is coconut sugar (gula Melaka), as it produces a crispy and caramel-flavored treat.

Q: Can I use a different type of mold?
A: Yes, you can use a different type of mold, such as a silicone mold or a muffin tin, but make sure it is heat-proof and non-stick.

Q: Can I store kuih cakar ayam for a long time?
A: Yes, kuih cakar ayam can be stored in an airtight container for up to 5 days. However, it is best consumed fresh for optimal taste and texture.