Kuih Tapak Kuda Recipe: A Chocolate Delight For Hari Raya!
Kuih Tapak Kuda has fast become a favourite Raya staple kuih on dessert tables every festive season. It's easy to make and tastes absolutely delightful. Kuih Tapak Kuda, or translated to as “hoof roll” because of its resemblance to a hoof, is essentially a rich sponge roll cake filled with chocolate ganache or a hazelnut spread (Yes, Nutella!). Think about a soft and decadent swiss roll sponge with a touch of hazelnut praline center. Last year, a home-based baker made waves with her version of the batik swiss rolls that truly harnessed the traditional elements of the Asian-Malay culture — the tapak kuda is the simpler version — but equally sedap. If you're a fan of swiss rolls in general, then Kuih Tapak Kuda will certaily meet your expectations of the perfect dessert to satisfy your sweet tooth. Let's get to it! 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 Manis, Kuih 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.