• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Normal

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 Kak Wan for “Show us your ‘In-Kuih-dible’ Creations!” Contest.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Ingredient A
  • 8 slices white sandwich bread
  • 250ml water
  • Ingredient B
  • 150g granulated sugar
  • 1/2tsp salt
  • 500ml Anchor UHT Extra Yield Cooking Cream
  • 200ml water
  • 120g rice flour
  • 40g tapioca starch
  • Ingredient C
  • 1tsp pandan emulco
  • 1/4tsp orange colouring
  • 1Tbsp cocoa powder
  • 1tsp chocolate emulco
  • Others
  • 6 inch square tin, grease with oil


  1. Cut the edge of bread, shred it and soak with water. Blend it and set it aside.
  2. Combine water, Anchor Extra Yield Cooking Cream, sugar and salt. Cook until sugar dissolves and turn off heat.
  3. Once it cools, add rice flour and tapioca starch, mix well.
  4. Pour into a blender and blend with the soaked bread until smooth.
  5. Separate the mixture into 3 portions. First portion with pandan emulco, second portion with orange colour, and third portion to mix with cocoa powder and chocolate emulco.
  6. Pour the pandan mixture into the greased mould and steam for 5 minutes. Followed by the chocolate mixture then steam for 5 another minutes. Follow with the orange mixture. Repeat layering until done.
  7. For the last layer, cover the tin with aluminum foil and steam for 10 - 15 minutes over medium heat until cooked through. Make sure to let it cool before cutting.

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