Hey readers! This post we would like to talk about Kuih Raya. As you know, we celebrate Raya for 1 month. Quite long right? Raya is one of the best festivals in Malaysia. Why? Because we served variety of food such as ketupat, lemang, rendang and kuih raya. This food can only found when raya is coming. People will start to make a cookies for raya. Raya will not complete if don't have the cookies. So, we will tell more about kuih raya that famous every raya. Almond london, tart nenas, bahulu, and semperit if the most famous cookies when raya. So, we will tell a little bit about the cookies and how to make it :)
Almond London Cookies :)
Coated with chocolate and almond :D
The biscuit is made up of 3 main parts – a whole toasted almond, covered in a crispy biscuit, and coated with chocolate. They’re usually topped with chopped almonds, but other toppings that are commonly use include sprinkles (any type) or white chocolate. The recipe is actually very simple, with minimal ingredients needed.
Almond London cookies / Biskut Almond London
Ingredients forAlmond London cookies / Biskut Almond London:Makes approximately 80 cookies
125g unsalted butter, softened
75g icing sugar
1 egg yolk
200g plain flour
25g rice flour
300 toasted whole almonds (toasting is optional!)
100g chopped nuts (You may used hazelnuts. You may also use sprinkles or melted white chocolate to decorate the biscuits if you prefer.)
400g dark/milk chocolate
Ingredients forAlmond London cookies / Biskut Almond London:Makes approximately 80 cookies
125g unsalted butter, softened
75g icing sugar
1 egg yolk
200g plain flour
25g rice flour
300 toasted whole almonds (toasting is optional!)
100g chopped nuts (You may used hazelnuts. You may also use sprinkles or melted white chocolate to decorate the biscuits if you prefer.)
400g dark/milk chocolate
Methods:
1. Sift the plain flour and rice flour into a medium sized bowl. Set aside.
2. Place butter and icing sugar in the bowl of your stand mixer (or use a hand-held mixer). Cream the butter/sugar mixture at medium speed (I use the K beater) until it turns pale and fluffy.
3. Add the egg yolk, and mix until just combined.
4. Add the sifted flour mixture in two parts, mixing well after each addition. You should now have a cohesive dough.
5. Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, then form it into a cylinder. Alternatively, you may prefer to form it into a round ball.
6. Place the wrapped almond on a baking tray lined with baking paper/a Silpat.
7. Repeat with the remaining dough and almonds, until all the dough is used up. You may end up with some extra almonds, you can either snack on these or chop them up to use as a topping.
8. Bake in a 175′C preheated oven for 20 minutes, until slightly golden. I would advise only preheating your oven when you’re halfway through wrapping the almonds in the dough, to save on electricity. Cool the baked cookies on a wire rack.
9. Once cooled, place each cookie in a small paper case.
10. Melt the chocolate in a double boiler (I use a Pyrex bowl over a pot of simmering water). Take care to ensure that the chocolate does not come into contact with any water, as this will cause the chocolate to seize.
11. Using a teaspoon, spoon the melted chocolate over each cookie. Try to ensure the chocolate goes up to the edges of the paper cases, as it makes for a prettier cookie.
12. Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.
13. Once the chocolate has set – eat! You may prefer to place the cookies in the refrigerator to speed up the setting process if you’re impatient like me/if you live in hot climates.
1. Sift the plain flour and rice flour into a medium sized bowl. Set aside.
2. Place butter and icing sugar in the bowl of your stand mixer (or use a hand-held mixer). Cream the butter/sugar mixture at medium speed (I use the K beater) until it turns pale and fluffy.
3. Add the egg yolk, and mix until just combined.
4. Add the sifted flour mixture in two parts, mixing well after each addition. You should now have a cohesive dough.
5. Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, then form it into a cylinder. Alternatively, you may prefer to form it into a round ball.
6. Place the wrapped almond on a baking tray lined with baking paper/a Silpat.
7. Repeat with the remaining dough and almonds, until all the dough is used up. You may end up with some extra almonds, you can either snack on these or chop them up to use as a topping.
8. Bake in a 175′C preheated oven for 20 minutes, until slightly golden. I would advise only preheating your oven when you’re halfway through wrapping the almonds in the dough, to save on electricity. Cool the baked cookies on a wire rack.
9. Once cooled, place each cookie in a small paper case.
10. Melt the chocolate in a double boiler (I use a Pyrex bowl over a pot of simmering water). Take care to ensure that the chocolate does not come into contact with any water, as this will cause the chocolate to seize.
11. Using a teaspoon, spoon the melted chocolate over each cookie. Try to ensure the chocolate goes up to the edges of the paper cases, as it makes for a prettier cookie.
12. Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.
13. Once the chocolate has set – eat! You may prefer to place the cookies in the refrigerator to speed up the setting process if you’re impatient like me/if you live in hot climates.
Bahulu :)
Bahulu cermai :)
Bahulu gulung . Yummy !
Same like bahulu cermai but this bahulu shape like a fish .
August 31st marks the 55st Independence Day of Malaysia and September 19th is the beginning of Raya. To celebrate the two important events in Malaysia, we thought we would introduce you to Kuih Bahulu, a traditional Malaysian kuih (or cake). A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya.
These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons. A few kuih bahulu and a cup of coffee is a surefire way to greet your guest. Kuih bahulu comes in different shapes, but the popular ones are the button and goldfish (pictured below). The kuih bahulu mold also come in different sizes–big and small.
Ingredients for Kuih Bahulu/Baulu:Makes approximately 50 bahulu
4 oz. (125g.) sugar (put in the sun for a while)
4 oz. (125g.) self-raising flour + pinch of salt + 2 tsp. rice flour - (sifted together)
Method:
1.Whisk eggs till frothy. Add sugar and continue whisking till thick.2.Gently fold in flour, a little at a time, to get a smooth mixture.
3.Using charcoal fire, heat and grease a kuih bahulu mold.
4.Spoon mixture into mould 3/4 full and then cover with lid. Cook till well risen and kuih bahulu is golden top and bottom.
5.Remove cooked kuih bahulu. Repeat process till all mixture is used up.
6.Cool. Serve or store in airtight containers.
Semperit :)
Semperit with tea or coffee can be a great combination .
Semperit is the favorite kuih of many during Eid and to some it's a must have. An airy and light version of a butter cookie, it's traditionally made with a mixture of egg yolks, corn flour and regular flour. This is the kind of cookie you can eat and keep eating, till the whole jar is gone and yet you'll want more.
Ingredients :
Makes approximately 80 cookies
A
300g of butter
160g of icing sugar (sifted)
B (sifted)
100 corn flour
160g of custard powder
240g of plain flour
C
2 egg yolks
Cookies deco:
Sprinkles/100′s and 1000′s/cherries
Method :
Preheat oven at 160c/320f and line trays with baking paper.
Prepare 3 bowls with ingredients listed as above.
Beat ingredients in A until light and fluffy.
Mix ingredients in C and mix well.
5.Pour in B into the mix and beat until just combine.Your dough should be soft but still firm enough to hold its shape when piped.
6.Put you dough into a piping bag with a star nozzle and pipe or you can use semperit mould which is widely available in shopping malls or any baking supplies store. Also,don’t forget to make your semperit pretty.
7.Bake for 18-20 minutes depending on the size of you cookies.
We hope with those recipes that we gave, you can try by yourself at home. We sure you gonna like it and don't forget to share with us . Thanks for reading!
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