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  • 600 g Erawan / Gajah Brand Rice Flour
  • 330 g Yellow Dhall
  • 70 g Anchovies
  • 100 g Fresh Prawns
  • 30 g Dried Prawns
  • 12 pieces Dried Chillies (to be soaked in water)
  • 4 cloves Shallots
  • 5 g Aniseed
  • 4 teaspoons Turmeric powder
  • 6 teaspoons Salt
  • 200 ml Concentrated Coconut Milk
  • 1200 ml Water (for steps 2, 3, 5, 7 & 8)


  • Soak 330g yellow dhall overnight.
  • Boil yellow dhall until softened. Let cool. Grind until fine.
  • Boil anchovies, fresh prawns and dried prawns. Let cool. Grind until fine.
  • Fry 600g Erawan / Gajah Brand Rice Flour in cooking pan to heat it up (to make it lighter).
  • Grind soaked chillies, aniseed and shallots.
  • Add mixtures of steps 2, 3 and 5.
  • Add in 200ml concentrated coconut milk, salt, turmeric powder and remaining water (*). Cook under medium heat.
  • When mixture boils, add in 600g Erawan / Gajah Brand Rice Flour (in step 4). Knead it while hot.
  • Fill up muruku mould. Press it out in round shape. Fry muruku until cooked.
  • Muruku is ready to serve.

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Over 80 years of experience

Our presence in Malaysia dates back to 1989 when the company was incorporated as a private limited company to produce rice flour for domestic demand. We are affiliated to Thailand-based Cho Heng Rice Vermicelli Factory Co., Ltd. having 80 years of expertise in flour, starch, and vermicelli manufacturing.