Get yourself ready for the Raya season.
Raya is just around the corner, and the thought of eating our favourite kuihs makes our mouths water. Yet now with the Ramadan bazaars shut and we’re being quarantined away from family, it might be time to make our favourite kuihs ourselves.
Here are the recipes for some classic kuihs that are always a crowd favourite.
1.Tepung Pelita
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Ingredients:
Bottom Layer
1 cup rice flour
1 cup sugar
½ cup pandan water
5 cups water
Green food colouring
Top Layer
1 cup rice flour
3 cups coconut milk
3 cups water
1 tsp salt
Several pandan leaves
Pinch of salt
Steps:
- For the top layer, combine all ingredients and stir well.
- Cook over medium heat and continuously stir for 15 minutes.
- As the mixture thickens, turn to low heat and continue stirring until mixture turns glossy and bubbly.
- Pour into the mold when mixture is still hot, then allow to cool.
- For the bottom layer, repeat steps 1 to 3.
- Pour over the bottom layer when mixture is still hot, then allow to cool.
2.Ketayap
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Ingredients :
Filling
3 tbsp water
200g Gula Melaka
2 tbsp sugar
1 pandan leave
1 cup grated coconut
Pandan extract
½ cup water
3 pandan leaves
Flour Mixture
Pandan extract
1½ cup coconut milk
2 eggs
1 cup flour
1 tbsp oil
Steps:
- For the filling, put water in a pan along with sugar, sugar, grated coconut and pandan leaves. Mix well.
- To get pandan extract, blend water and the pandan leaves together. Then filter.
- For flour mix, extract pandan leaf extract, coconut milk, eggs, wheat flour and oil. Then filter.
- Drop dough onto pan. When cooked, remove.
- Put in the filling and roll it to shape.
- It’s ready to be served!
3.Almond Chocolate Cookies
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Ingredients :
Biscuit
100g all purpose flour
125g corn flour
1 tbsp rice flour
62g unsalted butter
85g icing sugar
2 tbsp powdered milk
1 egg yolk
1 tsp vanilla essence
125g cornflakes
85g toasted whole almonds
Chocolate coating
400g chocolate
½ tbsp unsalted butter
Almond nibs
Steps:
- In a bowl, sift the all purpose flour, rice flour and corn flour. Mix everything together and set aside.
- In another bowl, add in butter and icing sugar. Mix until well combined. Add in powdered milk and mix again. Add in egg yolk, vanilla extract and again mix to combine.
- 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.
- Take a piece 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 a baking sheet.
- 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.
- For the coating, melt the chocolate and butter using a double boiler method.
- Take several cooled cookies and place them in the melted chocolate. Coat them well with chocolate and place into a small sized cupcake paper. While the chocolate is still not set, sprinkle some almond nibs on top. Let the chocolate fully set before serving.
Which one of these kuih rayas is your favourite? Let us know in the comment section below!
Header Image : Free Malaysia Today | foodpanda
