A Chocolate Treat You Can’t Resist: Kuih Tapak Kuda

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 Serving
Yields1 Serving

For our friends in Johor Bahru, Singapore or Brunei, this will be an all-time favourite Raya treat! Kuih Tapak Kuda, or sometimes known as “hoof roll” because of its resemblance to a hoof, is essentially a rich roll cake filled with chocolate cream. Or you could add hazelnut cream too – it’s the baker’s choice!

This recipe uses KENWOOD Titanium Mixer.

This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Bingka Gula Melaka, Kuih Harum ManisKuih Permata, and Kuih Nagasari.


 3 whole “B sized” eggs
 3 egg yolks
 1 tsp ovalette
 100 g caster sugar
 1 tbsp condensed milk
 80 g butter, melted
 1 tsp baking powder
 1 tsp vanilla essence
 60 g plain flour
 1 tsp chocolate emulco
 1 tsp cocoa powder
 100 g hazelnut chocolate spread



In a KENWOOD mixing bowl, put in whole eggs, egg yolks, ovalette, condensed milk, butter and vanilla essence.


Attach with a whisk and whisk at high speed until thick. Sift together baking powder and plain flour, fold into the batter along with vanilla essence.


Scope 1/3 of the batter and mix with cocoa powder and chocolate emulco. Mix well.


Line a 9 x 9 inch tray with parchment paper, pour in chocolate batter and then the plain batter over it.


Bake in a preheated oven of 180 degrees Celsius for 25 minutes.


Once cooked, let cool, peel off the parchment paper, spread with chocolate cream and fold half to form a hoof shape.

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