• 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 Juliann Siow for “Show us your ‘In-Kuih-dible’ Creations!” Contest.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Ingredients A
  • 400ml water
  • 155g caster sugar
  • 2 pcs pandan leaves
  • Ingredients B
  • 170g rice flour
  • 60g tapioca flour
  • A pinch of salt
  • Ingredients C
  • 150ml Anchor UHT Extra Yield Cooking Cream
  • 100ml thick coconut milk
  • Coloured Layers
  • A; Red x 1 drop
  • B: Pink x 1 drop
  • C: Orange x 2 drops
  • D: Yellow x 1 drop
  • E: Green x 1 drop
  • F: Green x 1 drop
  • G: Purple x 1 drop
  • H: Purple x 2 drops, Blue x 2 drops
  • Others
  • Rectangle mould (18.5cm x 13.5cm x 6cm)


  1. Heat ingredients A until the sugar dissolves. Leave it to cool before adding in ingredients B and C
  2. Once well incorporated, divide mixture into 8 portions equally (approx. 100g each), add the colors (refer to coloured layers) and set aside.
  3. Preheat the steamer, and grease the mould with some cooking oil
  4. Add in the first layer into the mould starting with coloured layer H and steam for 7 minutes,
  5. Repeat the same process until all the layering is finished.
  6. Lastly, steam the whole layer for an extra 10 minutes.
  7. Make sure to leave it to cool completely before cutting the kuih. Enjoy!
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