• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Easy

Recipe Description

Welcome, Kuali Bakers! This time, we are showcasing all the incredible ‘Kuih-muih’ submissions here!

To enter our giveaway, all you need to do is serve up your best ‘kuih-muih’ using Anchor Extra Yield Cooking Cream, which can be used as a substitute for coconut milk. Read our full instructions here to win!

This recipe is courtesy of NorIrmawati for “Show us your ‘In-Kuih-dible’ Creations!” Contest.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Syrup Ingredients
  • 1 nos gula melaka
  • 1&1/2 cup water
  • 2 nos pandans (tied to knot)
  • Bubur Som-Som Ingredients
  • 2 cups rice flour
  • 2 Tbsp corn flour
  • 1&1/2 cup Anchor UHT Extra Yield Cooking Cream
  • 8 cups water
  • 1/2 tsp fine salt
  • 2 nos pandan leaves (tied to knot)


    Cooking the Syrup
  1. In a pot, cook all the syrup ingredients till the sugar melts. Then, strain the cooked syrup and leave it to cool.
  2. Bubur Som-Som
  3. Combine all the ingredients from the Bubur Som-Som list and stir till the flour has dissolved into the mixture
  4. Then, cook the mixture on a low flame and make sure to stir consistently to prevent any lumps
  5. Once it starts to bubble and looks glossy, it means that the mixture is cooked. Turn off heat and remove the pandan knots.
  6. Transfer in equal portions to your desired greased moulds and cover them with cling wraps or else the surface becomes dry and hardened
  7. Leave it in the chiller to cool and you may serve it with the gula melaka syrup once they are ready! Enjoy!

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