Similar to its cousin, Cara Berlauk, Cara Manis are also cooked in moulds over a stove. The moulds used are either almond or flower shaped. Although Cara Manis is commonly flavoured with Pandan, you can also find ones that uses sweetcorn instead. The texture of the kueh is soft and when you bite into it, a sweet syrup would ooze out.
( shown in the photo above is the pandan and sweetcorn variation )