About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, October 25, 2012



300gm rice flour

60gm black gram flour

1 tsp cumins

1 tsp salt

1 tsp ajowan seeds(oman)

15gm sesame seeds.pan-fried

30gm ghee

560ml thick coconut milk

1. Sift rice flour and black gram flour into a pan. fry over a low heat 4-5 mins. Stir constantly to prevent flour from getting brown. Leave it to cool completely.

2. Put prepared flour in a bowl and add in the salt,cumin,ajowan seeds and sesame seeds. mix well.

3. Heat the coconut milk until it came to a boil. Mix in the ghee  and gradually pour in the hot coconut milk  to mix into a stiff dough.

4. Put enough dough into a muruku mould  and pipe out into spiral,starting from the centre onto square pieces of greaseproof paper.

5. Once all the dough is used up. heat enough oil in a wok until just hot but not smoking. Slide in the muruku dough and fry over medium heat until golden brown and crispy. Remove and drain muruku on several layers of papers. Cool and store in an airtight container.