Cara Isi ( Round Cakes with Chicken Meat Filling)

Ingredients:
Skin:
• 3 eggs
• 2 cloves garlic, ground
• 125 grams wheat flour
• 500 cc coconut milk from 1 coconut
• ¼ teaspoon ground pepper
• ¼ teaspoon salt
• oil, for brushing

Filling:
• 150 grams chicken meat, minced
• 2 tablespoons oil, for frying
• 1 tablespoon fried shallots, crushed
• 2 stalks spring onion, thinly sliced
• 2 red chillies, seeded and thinly sliced
• 1 stalk celery, thinly sliced
• ¼ teaspoon ground pepper
• ½ teaspoon salt

Preparations:
• Skin: beat eggs to a froth. Add garlic, wheat flour and coconut milk alternately, a little at a time. Add pepper and salt, stirring well.
• Filling: stir-fry chicken meat with oil. Add the remaining ingredients, stir-fry until done, and cool
• Brush Kue Lumpur or Carabikang mould with oil, fill half-way with the skin batter, add 1 tablespoon filling and top up with more skin batter. Bake in an oven at 160 deg. C for about 50 minutes until done.

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