Corner Café

September 12, 2010

Biskut Semperit Ulat Bulu / Caterpillar Biscuits (piped version)

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , ,


Together with Tulip Tarts from my last post, these are another biscuits I discovered recently after sorting through many Malay recipes I have collected online from the past couple of years.
There are two versions I found, one which is piped out, the other filled with dates and shaped manually to resemble caterpillars. I decided to try out the piped out one first which is easier. The recipe I have had egg yolk, sweetened condensed milk, almond meal, shortening, custard powder and milk powder included in the ingredients which I thought was too tedious with too many ingredients. So I decided to take the idea but simplify it and basically adapted the best Melting Moments recipe by adding pandan paste to make them green. They were delicious!

Makes approx. 60-80 biscuits; depending on size

250g butter, softened
60g pure icing sugar, sifted
pandan paste *, to colour
200g plain flour, sifted
100g cornflour, sifted

colour sprinkles, or 100s & 1000s
extra pure icing sugar

* Use green food colouring if pandan paste is not available and add a little vanilla extract for flavour.
1. Preheat oven to 160°C. Have the butter very soft almost at the verge of melting but not melted; in winter weather, place butter in the microwave at its lowest setting and heat at 30 second-interval until the required consistency.
2. Beat butter and icing sugar until creamy. Add in pandan paste and fold in plain flour and cornflour until a soft dough formed.
3. Transfer dough into a piping bag fitted with a 1cm star nozzle. Pipe out straight 6cm dough pieces. The caterpillars will look much prettier if you wriggle the straight lines slightly.
4. Scatter colour sprinkles over the caterpillars.


5. Bake for about 20 minutes, or until firm; don’t let the biscuits brown too much.
6. Remove from oven and let biscuits cool to lukewarm, then sift pure icing sugar over the biscuits.


Taste: Pandan flavoured short-texture & melt-in-the-mouth biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s):


  1. hmm… require piping ar… i think i can only pipe out the biscuit looks like slug than caterpillar :P.

    Comment by Jess @ Bakericious — September 12, 2010 @ 11:37 am | Reply

  2. hi sd, how r u? been very bz so din surf d net for quite some time. this looks like our chinese dragon cookies.

    Comment by delia — September 13, 2010 @ 10:57 pm | Reply

    • I’m fine thanks. Yes it has been a while, glad you are still visiting here 🙂

      Comment by SeaDragon — September 15, 2010 @ 8:00 pm | Reply

  3. Hi seadragon,

    I am in Perth. I am going to try making some flaky mooncake for the coming festival. May I know what can I use for shortening substitute? I cant find Shortening in woolworths. But I found some lard and solidified vegetable oil. May I know can I use both as a substiture?

    Thanks a bunch!


    Comment by Weng — September 15, 2010 @ 11:26 am | Reply

    • I usually use lard to substitute shortening, or you don’t like using lard, try ghee. I don’t like using the solidified vegetable oil (copha) as it is very waxy and very hard to incorporate unless you melt it first.

      Comment by SeaDragon — September 15, 2010 @ 8:06 pm | Reply

  4. Hi SeaDragon, everytime Raya approaches semprit is the one cookie that I hope my malay friends will give me. Now that I’m far from home, there’s no chance of getting free semprit, so many thanks for this recipe, I will certainly give it a try.

    Comment by Pauline — September 16, 2010 @ 2:29 am | Reply

  5. They do like Chinese version of 龍餅! For me, this pandan version was unheard of till now. Thanks for sharing!

    Btw, 中秋節快樂!

    Comment by Pei-Lin — September 18, 2010 @ 10:37 pm | Reply

  6. They look rather tasty, I may have to try to challenge myself and see how I go making them. Cheers!

    Comment by traintogain — September 19, 2010 @ 10:16 pm | Reply

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