Hello, foodies! Ramadan is upon us and we would like to wish all of our Malay readers: Salam Ramadan Al-Mubarak! One of our favourite things about Ramadan & Hari Raya is, Kuih Raya! Because you have plenty of time at home now, learn how to make delicious Raya cookies with these recipes below.
10 Delicious Kuih Raya Recipes You Can Make At Home
From chocolate chip cookies to honey cornflakes, these recipes will help you make delectable Raya cookies that’ll impress your family. Whichever your favourite, head to the kitchen and learn how to make them yourself so you can eat these cookies anytime you want. While you’re at it, make some for your friends and close family members, and hopefully, you’ll be able to deliver it to them in person. Let’s get baking!
1. London Almond Cookies
Ingredients – Biscuit:
- 100g all purpose flour
- 125g corn flour
- 1 tbsp rice flour
- 62g + 1 tbsp unsalted butter
- 85g icing sugar
- 2 tbsp powdered milk
- 1 egg yolk
- 1 tsp vanilla essence
- 125g cornflakes
- 85g toasted whole almonds
Step 1: In a bowl, sift the all purpose flour, rice flour and corn flour. Whisk everything together and set aside.
Step 2: In another bowl, add in butter and icing sugar. Mix just until well combined. Add in powdered milk and mix again just to combine. Add in egg yolk, vanilla extract and again mix just to combine.
Step 3: Add in blended cornflakes and mix to combine. While still mixing, lower the speed of the mixer and add in flour mixture bit by bit, mixing just to combine as you go. Form the dough into a ball, cover with cling film when not using.
Step 4: Take a pice of dough, flatten it a bit and place one almond in the center. Cover it with the dough and shape it into an oval log that is more or less thumb sized. Repeat for the rest of the dough. Place them on a baking tray with baking sheet.
Step 5: Bake at 170°C preheated oven for 20-25 minutes or until the bottom edges are golden brown and they’re fully cooked. Cool completely on a rack, around 40 minutes.
Ingredients – Chocolate Coating:
- 400g chocolate
- 1/2 tbsp unsalted butter
- Almond nibs
Step 1: Melt the chocolate and butter using double boiler method.
Step 2: Take several cooled cookies and place them in the melted chocolate. Coat them well with chocolate and place into a small sized cupcake paper, pressing a bit on the side. While the chocolate is still not set, sprinkle some almond nibs on top. Let the chocolate fully set before serving.
Tip: Do not over mix butter and sugar to prevent cookies from expanding.
Recipe credit: El Mundo Eats
2. Honey Cornflakes
Ingredients:
- 5 cups cornflakes
- 1/4 cup honey
- 1/4 butter
- 1 1/2 tbsp castor sugar
- Cherries or rainbow sprinkles (to garnish)
- Mini paper cups
Step 1: Melt butter over low heat. Then, add honey, sugar and stir well.
Step 2: In a bowl, softly crush cornflakes into smaller pieces. Then, pour butter, honey and sugar mixture into bowl.
Step 3: Mix well until cornflakes are evenly coated.
Step 4: Place into mini paper cups and garnish with cherries or rainbow sprinkles as desired.
Step 5: Bake for 10-15 minutes at 150°C. Then, allow to cool and store in an airtight container.
Recipe credit: Resepi Che Nom
3. Chocolate Cornflakes
Ingredients:
- 150g cornflakes
- 150g chocolate bar
- 50g chopped almonds
- 1-2 tbsp shortening (alternative: butter)
- Rainbow sprinkles (to garnish)
- Mini paper cups
Step 1: Preheat oven and bake chopped almonds at 170°C for 10-15 minutes or until almonds cook perfectly. Lift up and cool down.
Step 2: Pour the cornflakes into a large bowl and softly crush into smaller pieces so that they are easy to fit into the paper cups later.
Step 3: Cut chocolate bar into smaller pieces so that it melts easily. Using a double boiler method, melt chocolate with shortening (or butter) until thoroughly combined.
Step 4: Pour melted chocolate into cornflakes and mix with chopped almonds until evenly coated. Then, place into mini paper cups.
Step 5: Garnish with rainbow sprinkles while the chocolate is still sticky. Then, allow to cool and store in airtight container.
Recipe credit: Resepi Che Nom
4. Pineapple Tart Cookies
Ingredients:
- 1kg pineapple chunks
- 1/2 cup granulated sugar
- 1 2/3 cup all purpose flour
- 1/4 cup custard flour
- 1/2 cup unsalted butter, at room temperature
- 3 tbsp icing sugar
- 2 tbsp powdered milk
- 1 tsp vanilla essence
- 1 egg yolk
Method – Pineapple Jam:
Step 1: Using a blender, put in pineapple chunks and blend for just 3-4 seconds so that we won’t end up with such a fine paste. Work with a few chunks at a time.
Step 2: Pour the blended pineapple into a pot. Add in sugar and cook on medium heat for 30 minutes until the liquid evaporates. Stir now and then. When the jam gets thicker, stir frequently to avoid it getting burnt. Leave to cool completely.
Step 3: Once cooled, make more or less 1 inch thumb sized logs and place them on a plate. Cover with cling film to prevent them getting dry. Keep in the fridge until ready to use. Preparing them in advance is going to make it easier when we’re rolling the cookies later.
Method – Cookie:
Step 1: In a bowl sift together flour, custard powder and set aside.
Step 2: In another bowl, add in butter, icing sugar and mix just until well combined. Add in powdered milk and mix. Add in egg yolk, vanilla extract and mix again just until well combined. Lower the speed and add in the flour bit by bit, mixing just until well combined each time. Form into a ball, cover with cling film to prevent it from getting dry when not using.
Step 3: Generously flour on the work surface. Work with 1/3 dough at a time. Form into a disk, flour the rolling pin as the dough is a bit soft and sticky. Roll into 5 mm thickness. Note: If the dough is too soft, place it in the fridge for 5 minutes. Not too long as it gets harder it will break when we roll it later
Step 4: If you’re using the dough presser, put some dough in it and start pressing as per your presser’s instructions. I’m doing it the old method. Flour the line rolling pin and gently roll it on the dough, making lines on it. Cut into 2.5×1 inch stripes. Carefully take one stripe and flip it on a rigid yet flexible plastic. Place one jam log at one end and start rolling it with the dough. Cut excess dough if any. See the video better understanding.
Step 5: Place them on a baking tray with baking sheet. Gently brush with egg yolk. Bake at 175ºC (345ºF) preheated oven for 20-25 minutes or until bottom edges are golden brown and they’re fully cooked. Cool completely on rack.
Recipe credit: El Mundo Eats
5. Red Velvet Cookies
Ingredients:
- 120g margarine
- 10g ghee
- 100g castor sugar
- 120g wheat flour
- 50g rice flour
- 50g almonds, chopped
- 30g white chocolate chip
- 30g chocolate chip
- 1 egg yolk
- 1 tbsp cocoa powder
- 1/2 tbsp vanilla essence
- 1/2 tsp red food colouring
Step 1: Preheat the oven at 150°C.
Step 2: Beat margarine, ghee and sugar until fluffy. Add egg and mix well.
Step 3: Add vanilla essence and red colouring and mix well.
Step 4: Then add flour, cocoa powder, almonds, and chocolate chips. Mix well.
Step 5: Spoon one teaspoon of dough onto the baking tray. Keep repeating.
Step 6: Decorate the surface of the cookie with a few chocolate chips and bake at 150 degrees Celcius for 18-20 minutes.
Step 7: Cool the cookies before putting them into an airtight container.
Tip: Don’t let the cookies turn to brown. The biscuit will be slightly soft when removed from the oven. The heat will cook the cookie while it is cooling.
Recipe credit: Kuali
6. Makmur Cookies
Ingredients:
- 500g all purpose flour
- 200g ghee
- 100g roasted peanuts
- 50g castor sugar
- Icing sugar (to coat)
Step 1: Preheat oven to 190°C.
Step 2: Add ghee to flour.
Step 3: Mix until all flour is coated with ghee and looks like breadcrumbs.
Step 4: Get a marble size dough and squeeze, if it hold shape then it is well mixed.
Step 5: Make a dent in the middle and fill with 1 teaspoon peanut filling.
Step 6: Enclose the filling with dough.
Step 7: Squeeze to shape.
Step 8: Bake for 20 minutes.
Step 9: Completely cool the cookies on wire rack before dusting and coating with icing sugar.
Recipe credit: Lisa Ho
7. Semperit Susu Cookies
Ingredients:
- 250g butter, at room temperature
- 230g condensed milk
- 400g corn flour
- 2 tbsp castor flour
- Cherries (to garnish)
Step 1: In a bowl, combine butter and condensed milk, mix well.
Step 2: Add corn flour and castor flour, combine together. Knead the dough until soft and smooth (does not stick to hands).
Step 3: Section dough into mold and press into shape. Then, arrange onto baking sheet lined with butter. Garnish with cherries and let rest for 30 minutes.
Step 4: Bake at 160°C for 20-25 minutes. Then, allow to cool before putting into airtight container.
Recipe credit: Azie Kitchen
9. Mini Chocolate Chip Cookies
Ingredients:
- 250g butter, at room temperature
- 1 1/4 cups brown sugar
- 1 tsp vanilla essence
- 1 egg
- 2 1/2 cups wheat flour
- 2 cups corn flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 6 tbsp oil
- 2 cups chocolate chips
Step 1: Preheat oven to 150°C.
Step 2: Mix butter, brown sugar, vanilla essence, and egg in a bowl.
Step 3: Mix until smooth. Then, add wheat flour, corn flour, baking powder, baking soda, and oil. Mix until all combined and add chocolate chips.
Step 4: Place the cookie dough into the refrigerator for 30 minutes.
Step 5: Arrange cookie dough onto baking sheet and allow space in between cookies to expand when baking in the oven.
Step 6: Bake for 20 minutes at 150°C.
Step 7: Cookies are ready when they expand and turn golden brown.
Step 8: Allow to cool before removing them from baking sheet.
Recipe credit: Myra Chaqkey
10. Cashew Nut (Mazola) Cookies
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup + 2 tbsp icing sugar
- 1/4 cup powdered milk
- 1 egg yolk
- 1 tsp vanilla essence
- 1 tsp baking powder
- 3 cups all purpose flour
- 1 1/4 cup roasted unsalted cashew nuts
Step 1: In a bowl, add in butter, icing sugar and mix just until well combined. Add in powdered milk and mix. Add in egg yolk and mix again, just until combined.
Step 2: Add in vanilla extract, baking powder, blended cashew and mix just until well combined. Add in the flour, 1/3 at a time, mixing to combine each time. Switch to spatula when the dough is heavy for the mixer. Form into a ball and cover with cling film to prevent it getting dry.
Step 3: Roll out 1/3 of dough at a time to a more or less 1 cm thickness, in between cling film. Since the dough is a bit sticky using the cling film will make it easier to roll.
Step 4: Dip a cookie cutter in the flour and cut out the dough. Place them on a baking tray with baking sheet. Gently brush the top with egg yolk. Place cashew halves on top, pressing a bit into the dough. Bake at 150ºC (300ºF) preheated oven for 10-15 minutes or until golden brown and fully cooked. Cool completely on a rack.
Recipe credit: El Mundo Eats
Bonus Recipe: Tepung Pelita
Makes 50-60 pieces
Bottom Layer (green colour)
Ingredients:
- 1 cup rice flour
- 1 cup sugar
- 1/2 cup pandan water
- 5 cups water
- Green food colouring
Step 1: Combine all ingredients and stir well.
Step 2: Cook over medium heat and continuously stir for 15 minutes.
Step 3: As the mixture thickens, turn to low heat and continue stirring until mixture turns glossy and bubbly.
Step 4: Pour into mold when mixture is still hot, then allow to cool.
Top Layer (white colour)
Ingredients:
- 1 cup rice flour
- 3 cups coconut milk
- 3 cups water
- 1 tsp salt
- Several pandan leaves
- Pinch of salt
Step 1: Combine all ingredients and stir well.
Step 2: Cook over medium heat and continuously stir for 15 minutes.
Step 3: As the mixture thickens, turn to low heat and continue stirring until mixture turns glossy and bubbly.
Step 4: Pour over bottom layer when mixture is still hot, then allow to cool.
Recipe credit: Murni Rahmat via Viral Oh Viral Facebook
Delicious Kuih Raya For Everyone To Enjoy At Home
And, that wraps up 10 delicious Kuih Raya treats that you can make at home. From super easy-to-make ones like, Honey Cornflakes to a little tougher ones like, Pineapple Tart Cookies, it’s time to have some fun in the kitchen. If you usually buy cookies, how about you try making some of them at home this year instead. Whatever the outcome, we’re sure you can do it and that your family members will be deliciously impressed! Bye for now, and happy baking!
*Pictures are for illustration purposes only.
Feature image credit: (left) @eina_1801 (Instagram), (middle) @adamdessert (Instagram), (right) @bakingwithgina (Instagram)
Read: 10 Best Restaurants That Deliver Festive Food For Ramadhan In Klang Valley 2020
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