by Lisa K. on Sat, June 09, 2018

This is our Malaysian toffee, but made from coconut milk and gula melaka. It has a slight chewy texture and melts in your mouth as you eat it. Usually sold in tiny triangular parcels, they are mildly sweet and have a wonderful aroma or caramalised coconut.

Our very own local toffee

Serves 10 - 15 people

You can't speed things up by turning up the flames. It will just burn and won't have time to transform into that gooey, glossy caramel texture.

Use a heavy based wok or pan and a sturdy flat wooden spoon or spatula. This will make the 3 hour stiffing process a lot easier.

Foodster's Verdict



  • Preparation
  • Total
    3hour 15minutes
    2 cups gula melaka, chopped
    1 cup gula merah
    ½ cup sugar
    2 cups water
    2 pandan leaves, knotted
    ¼ tsp. salt
    1 cup glutinous rice flour
    4 cups thick coconut milk


1. In a wide heavy based pot, add in all three sugars, water, pandan leaf and salt. Cook to dilute it all.

2. Whisk glutinous rice flour and coconut milk together, strain it into the sugar syrup. Work out the lumps.

3. Stir continuously on low heat until it is gluey, thick and glossy. This will take about 3 hours of continuous stirring.

After 3 hours, it will look like this. Transfer into an oiled container and let it cool down



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