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

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Filling
  • 50g roasted peanuts (grind coarsely)
  • 100g grated white coconut
  • 60g brown sugar
  • 1/4 tsp salt
  • Dough
  • 300g glutinous rice flour (sifted)
  • 1 cup Anchor UHT Extra Yield Cooking Cream
  • 1/4 cup coconut milk (blended with 5 pcs of pandan leaves)
  • 1/2 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp oil
  • Others
  • Banana leaves (to wrap the kuih)


    Preparing the Banana Leaves
  1. Cut into 20 pieces of 10cm diameter rounds. Scald in hot water, wipe dry and brush lightly with oil.
  2. Making the Filling
  3. Put peanuts and the rest of the filling ingredients in a wok and stir-fry lightly over a low flame, for about 10 minutes. Dish out and cool.
  4. Dough & Assembly
  5. Put glutinous rice flour into a mixing bowl. Mix the rest of the dough ingredients separately before adding into the glutinous rice flour. Knead well to form a soft dough.
  6. Divide the dough equally into 20 portions. Form each into round balls and flatten each piece with your palm. Add about 1 teaspoon of filling in the center. Gather up the edges to seal the filling inside
  7. Fold a piece of banana leaf into a cone. Put in the filled dough, then wrap and tuck in the ends neatly. Arrange kuih on a steamer and steam over rapidly boiling water for 15 minutes.

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