5 Extremely Cost-friendly Sweeties Recipes for your Raya celebration!
Hari Raya or Ramadan is without a doubt one of the most peaceful and serene festival celebrated all around the globe, and with that it also welcomes exceptional culinary delights. That said, the coronavirus pandemic does more or less hamper our mood/activities for this auspicious event but what we have with us are a couple of recipes that are both easy and feasible to be done indoors—without much use of the kitchen appliances!
Now this has different variations but we’re going for the butter-ish version as it is more known and traditional. Essentially, the kuih semperit is the Malaysian take on butter cookies/biscuits with an oriental touch to it.
Traditionally designed with a flower pattern, this Malaysian treat is seen in many Malay households and is loved by both kids and adults. And as far as ingredients go, all you really need is a decent mixer that is able to batter and mix and a mold to shape your cookie.
170 g of butter
140 g of caster sugar
1 egg yolk
1 teaspoon of vanilla essence
300 g of plain flour
40 g of custard powder
Recipe and ingredients are derived from kuali.com
Frequent to not only the Malay household, but its perpetuity also exists in the Chinese and Nyonya culture. This coconut-infused treat breaks into debris at the faintest of contact which oddly enough, greatly enjoyable as one can taste and indulge in the fragmented fragrance of coconut flavours. Ingredients include:-
800g of sago flour
450ml of thick coconut milk
400g of plain flour
2 pandan leaves
1 teaspoon of baking soda
Recipe and ingredients are taken derived kuali.com
Again, the cornflake cookies isn’t limited to the Malay household for it is a recurring delight for most races in Southeast Asia—it is so good that this dessert has broken boundaries between cultures and is loved by all.
First off, you would need to batter the sugar and butter properly; the result will visualize in a creamy white mixture. Apply and stir the white mixture into the beaten eggs alongside the flour and use a scoop a teaspoon of the dough and assimilate it in with the cornflakes. After that, let it sit at the oven for 25 minutes at 350 degrees.
200g of unsalted butter
150g of sugar
300g of all-purpose flour
60g of cornflakes
1 teaspoon of vanilla essence
30g of corn flour/ cornstarch
Recipe and ingredients from rasamalaysia.com
This rainbow striped delicacy is no stranger to Malaysians, and despite it somehow always appearing in coffee shops, it is still one of Malaysia’s most beloved treat and making it is actually not that difficult.
For starters, you would need to have a pot of boiled water where you are to put sugar and the pandan leaves together with coconut milk and stir them. Next to the party would be the tapioca and rice flour which you are to blend with the coconut liquid with a hand whisk and then divide them into layers separated by your desired colors.
Next, pour the white liquid into a heated pan and let it rest in the pan’s heat for approximately 4 minutes—till the batter is cooked— and add the other color of liquid onto it for another 4 minutes, repeat this step in accordance to the layers you want and leave your kuih to cool and it’s all done!
350g of tapioca flour
50g of sago flour
500ml of water
100g of rice flour
4 Pandan leaves
500ml of thick coconut milk and an ounce of salt
Coloring of your desire
Recipe and ingredients are derived from Anncoo journal
Build with the foundation of coconut cream and framed with the elegance of pandan leaves, the Kuih Pelita is a traditional delight and a must for every Ramadan.
Begin by prepping the pandan leaves into rectangular shapes and secure them with staplers or toothpicks.
Separated into two layers, the bottom layer is formed by the extract from the pandan leaves by placing them inside a blender with water. After that, place the extract in a pot and stir it with sift flour and rice flour until it smoothens and medium-heat it until it thickens. Put one teaspoon of the mixture into the pandan leaves that you have framed earlier and steam them for about 10 to 15 minutes and make sure that its base is set well.
For the top layer—in a separate pot—merged all ingredients while stirring over low heat until it smoothens and thickens and then pour it on top of the bottom layer and steam it for another 10 to 15 minutes and you are basically done with your Kuih Pelita!
80g of brown sugar
8 pandan leaves
480ml of water
50g of rice flour
8 teaspoon of sugar
30g of rice flour
1 can of coconut cream
Recipe and ingredients are derived from asian inspirations