Biskut Cornflakes

Ingredients

240g butter

100g icing sugar

200g plain flour

50g corn flour

40g/1 cup cornflakes (lightly crushed)

1 tsp vanilla

2 cups cornflakes for toppings

optional: cherries

Directions

• in a large bowl, mix butter with icing sugar using spatula
• add vanilla mix followed by corn flour
• mix in plain flour
• finally add in crushed cornflakes
• keep in the fridge for 15mins
• pre-heat oven to 160°C top + bottom heat
• dough will be sticky
• scoop with spoon and drop in cornflakes topping
• round the dough and place in baking tray or paper cup
• bake in middle rack for 20min

Foodnote: For 2024 Hari Raya, feel like making ol skool cookie. So I made these! Very easy to make and so yummy! I really love this. I added chopped cherries though it is not so visible. Will use paper cups next time. 

Tart Nenas Daun (2022)

Ingredients

1 ½ cup butter (340g and I use Lurpak salted)

2 tbsp ghee

2 tbsp caster sugar

2 tsp vanilla essence (I use vanilla butter)

500g plain flour

1 egg

2 tbsp cold water

pineapple paste filling

Directions

• scoop 1 tsp of pineapple paste and form balls with a lightly oiled teaspoon and put aside or keep in fridge
• in a large bowl mix together butter, ghee and sugar with a spatula followed by vanilla till smooth and even
• add the flour bit by bit and mix by hand
• in a separate small bowl mix egg with cold water
• add the egg mixture to the dough and mix again till the texture can be shaped (do not over mix)
• take 1 tbsp of dough and form a bowl... fill with pineapple fillings and cover to form sort of a teardrop/leaf shape
• using a makmur pincher, create the vein of a leaf (will get about 35-36pcs)
• once all ready, brush the surface of each leaf with egg yolk (+ a bit of yellow colouring)
• bake at 180ºC for 20min

Foodnote: Initially I wanted to make the usual tart with the love borders but then I came across this tart that looks like makmur. So I tried this recipe instead since it looks easy, I have all the ingredients and I am not making makmur this year. This is a traditional old school pineapple tart that people hardly make anymore. Since I am an ol skool person... so hey why not make this for 2022!

The recipe is good... the ingredients is quite spot on just like the video. Next time I will flatten the leaf more. Overall love this recipe.

For the pineapple filling, I actually use ready made. Bought Singlong brand and cook it again adding in a bit more orange coloring (because I find it too pale) and also cinnamon powder. Add a bit of water and cook till the paste don't stick to the pan. I let it cool down and keep in the fridge before using. There's a lot of paste left... enough to make another batch for Hari Raya Haji hehe.

Update 13 April 2023: Using the recipe to make open pineapple tart with "love mould", filling is about 1/2 tsp and baking is 165°C for 12min.

Sea Salt Caramel / Butterscotch Chip Cookies

Ingredients
250g soften butter
1 1/4 cup brown sugar
1 tsp vanilla essence
1 egg
2 1/2 cup plain flour
1/2 cup corn flour
1 tsp baking powder
1 tsp bicarbonate soda

6 tbsp oil
2 cups any choc chips (1 packet)

1/2 tsp cinnamon powder

50g almond nips/flakes

Directions

• 
  using a mixer, beat butter, sugar, egg and vanilla together until pale
• mix in flour, corn flour, baking powder, bicarbonate soda and oil in until fully incorporated
• finally add in chocolate chips and nuts 
• transfer to a clean bowl with cover or cover with clingwrap and leave in the fridge for minimum 30mins (best to keep for 3 days before baking)
• scoop cookie dough onto a baking tray lined with parchment paper
• bake at 180°C for 10-12min 

Foodnote: This is actually adapted from Famous Amos cookie dough recipe that has been floating online. Since I have sea salt caramel chips, just substitute the chocolate chips with it. Initially I am not very confident of the cookies. But the taste ooohlala... and the crispiness... really is very much Famous Amos. Not sure is it because of the sea salt caramel baking chips that makes the taste so wonderful but this cookie is really tasty!! #sedapgiler

Update 23rd April 2022: Made 2 batches this time. Shape it into small mount and it just spread nicely. Very yummy and I will probably stick to this recipe for every Hari Raya.

Update 13th April 2023: Made 2 batches. One with butterscotch chips and another with sea salt caramel chips and almonds. This time I am going to keep it for few days in the fridge before baking. I put the batter in the same container split by parchment paper to save space,

Kueh Sempret / Semprit / Semperit

Ingredients
250g butter
130g condensed milk
350-400g corn flour

Directions

• in a bowl, mix butter and condensed milk with a spatula till smooth
• add in sifted corn flour in 2 batches till it comes together in soft dough
• let dough rest covered in a bowl or clingwrap for 15min
• prepare baking tray by brushing lightly with butter
• stuff the semprit press (see right image) with dough and press onto tray allowing space in between (cookie will expand a lil bit)
• let the cookie rest for 1/2 hour or more before baking
• decorate each cookie with dried fruit, cut cherry or chocolate chip or whatever if desired
• bake at 150° for 20min
• let it cool before storing

Foodnote: I love recipes that only use few ingredients and this is one easy and yummy recipe. The dough itself smells milky and while baking, my kitchen smells marvelous. Toppings are optional such as chocolate chips, raisins, cherries etc. I use rainbow sprinkles as I have that in my fridge and it added color to my cookies. Niece loves it so can make it anytime as snacks.

Nino's Taiwanese Pineapple Cake/Tart

Inspiration copied from youtube Nino's Home

Ingredients
Pineapple Jam
500g grated pineapple
25g malt syrup
40g sugar
3/4 tsp cinnamon powder

Dough
(all ingredients at room temperature)
100g unsalted butter
20g cream cheese
45g powdered sugar
2 egg yolks
150g all purpose flour
20g custard powder

Directions

• for the fillings: cook together on slow fire till it comes together and not sticking to the pan and leave to cool
• whisk butter, cream cheese and sugar till combines
• add egg yolk and combine lightly
• add in the flour and combine using spatula and use hand when dough is coming together
• cover in clingwrap and keep dough in fridge for 40min
• shape and fill the tart (20g dough + 8g jam)
• bake at 175°C for 15min

Foodnote: I am very impressed with this recipe. It turns out very nice. I use wheat flour so I have to add a bit more for the dough to form. I tried using a jelly mold in the shape of pineapple but it sticks so I just shape it manually. My niece says it is very nice too and took some to give to her colleague. I feel so touched. I used leftover jam from pineapple tart. Next time will either try to make my own. I will also brush with egg yolk to make the color pops better?

Butterscotch Oatmeal Cookies

Ingredients
170g butter softened
150g sugar
150g brown sugar
2 eggs
1 tsp vanilla essense
1 1/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 2/3 cups butterscotch

Directions

• In a mixer, blend butter, sugar, brown sugar
• Add eggs and vanilla essence
• Stir in flour, baking soda and cinnamon powder
• Finally stir in the oats and butterscotch chips
• Leave in the fridge for at least 30min
• Drop teaspoonful to un-greased baking sheet and bake in a pre-heated oven at 190°C for 8-10min till edges are brown

Foodnote: I bake for 7min because at 8min it got burnt and spread out. What I do is shape it in a ball on the tray and space it out generously. At 3-4min I turn it in the oven. It does spread out a bit but it is so deliciously chewy and yummy! This recipe is a keeper since I love oats.

Honey Cornflakes

Ingredients
8 cups cornflakes
1 cup sugar
300g butter
4 tbsp honey
paper cups

Optional: nuts, choc chips, sprinkles

Directions

• Lightly crushed cornflakes and put aside in a big bowl
• Cook sugar, butter and honey in low fire till sugar are dissolved
• Pour into the cornflakes and mix till evenly coated
• scoop into paper cups
• Bake for 15min at 180°C

Foodnote: This is another easy kuih to make for Hari Raya. This year I just let my niece do this and tadaaa... 

Beef Rendang

Ingredients
1kg beef cut into cubes
5 onions
3 garlic
2cm galangal (lengkuas)
2cm ginger
3 tumeric leaves cut into strip
2 lemongrass (pound lightly)
2 tbsp cumin seed (ketumbar)
1 tbsp fennel (jintan)
2 tbsp cili boh
kerisik (toasted coconut) from 0.5 coconut
salt and sugar to taste

Directions

• boil meat till half cook
• lightly fry fennel and cumin seed without oil
• blend onions, garlic, galangal, ginger, cumin & fennel
• pour some oil in a wok and fry the blended ingredients together with cili boh
• once fragrant, add in the rest of the ingredients together with the meat and a bit of the water from boiling the meat
• simmer until meat is tender and rendang is fragrant (about 45min or so)

Tips

to make meat tender faster (especially tetel or bonesteak) add a teaspoon or so of baking soda while the water boil. A pinch of salt and small piece of garlic can also be added

Foodnote

This is my mum's recipe. This rendang have strong spice taste. I love it... I miss my mum.

Butterscotch, Chocolate Chips & Pecan Cookies

Ingredients

1 cup butterscotch chips

1 cup semi-sweet mini chocolate chips

1 cup chopped pecans

2 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1 cup brown sugar

1/2 cup (100-115g) butter soften to room temperature

1 tsp vanilla extract

1 egg

Directions

• combine flour, salt and baking soda in a bowl and put aside
• in another bowl combine butterscotch & chocolate chips and pecans and put aside
• in a mixing bowl beat at slow speed brown sugar, vanilla and butter till light about 3-5 mins
• add egg to the batter and beat till light and fluffy
• fold in the flour mixture a scoop at a time
• finally add all the chips and nuts
• heat oven to approx 170°C
• scoop approx 1 tbsp on a non-stick baking tray, leaving some space in between each cookie
• flatten the cookie a bit as it will not spread out
• depending on the size of cookie bake 10-15 mins
• cool on a wire rack before storing in airtight container

Foodnote

Chocolate chip cookies is a must bake for hari raya because my nieces and nephews love them. This year I'm trying this recipe because I like soft cookies and also I just love butterscotch and pecans. I am using an ol skool aluminium baking tray and usually cookies don't stick to it because of the butter. I bake mine at 15min and rotate the tray in the oven around 10min into baking. This cookie is meant to be soft... but if you like crispy, please leave it a bit longer in the oven. My kitchen smells good wooaahhh. If not for Hari Raya, I will definitely make the size bigger!

Serunding Kelapa

Ingredients

1 grated coconut (white only)

3 large red onions

3 pc garlic

0.5 tbsp jintan (cumin seed)

1 tbsp ketumbar (coriander seed)

2cm ginger
2cm tumeric or 1 tsp tumeric powder
2 pc lemongrass

2 tbsp cili boh (ground dried chilli)
2 tbsp dried prawns (optional)

7 pc lime leaves (just cut in half)

1 pc small gula melaka
1/2 knorr ikan bilis cube

salt and sugar to taste

a little oil for stir frying

Directions

• roast coriander and cumin seeds on a pan for a 5-10mins
• blend onion, garlic, cumin, coriander, ginger, lemongrass, dried prawns and 2 pc of kaffir lime leaves
• fry the blended ingredients with blended dried chilli till fragrant the add in the rest of the ingredients
• taste that there is enough salt/sugar while cooking
• cook in low fire for about 30 minutes or so
• it is cooked when the coconut is light and airy
• can keep refrigerated for months

Foodnote

Must have for Hari Raya to eat with lontong or ketupat. Nice to eat with glutinous rice or use it to make pulut panggang yumm yummm... Thanks mak for the recipe. Love and miss you so much.

Sambal Goreng

Ingredients

4 pc large tofu

5 pc tempeh

500g tetelan meat

250g boiled paru (lung)

1kg prawns

spices

6 large red onions

6pc garlic

500g fresh chilli

2cm ginger

2-3pc lemongrass

2 tbsp sugar

1 cup tamarind juice

5 tbsp cili boh (ground chilli)
1 pc knorr ikan bilis cube
salt to taste

oil for frying

Directions

prep

• tofu, tempeh, tetel and paru to be diced and fry separately till half cooked
• remove shell from prawns and fry lightly
• slice onions, garlic and fresh chillis
• chopped into thin slices and pound the ginger and lemongrass

cooking

• fry onions, garlic, fresh chillis, blended ginger and lemongrass till fragrant
• add in cili boh, air asam and sugar
• once the mixture thickens add the rest of the ingredients
• stir fry for about 30min and it will be ready to serve

Foodnote
My mum's recipe. Simple, nice and bring back sweet memories. Nice to eat with lontong with serunding eemmm yummm.

Cookie Press Shortbread

Ingredients
2 cups butter
5 cups flour
1 cup corn flour
1 cup caster sugar
1 tsp vanilla extract
3 tbsp cocoa powder (optional)

Directions

• cream butter, sugar and vanilla until smooth with electric mixer
• stir in both flour
• pop dough in into cookie press using desired shape
• I split dough to 2 portions... and replace 3 tbsp of flour with cocoa powder to one portion
• - wrap the cocoa dough with the white one then press
• I bake for 13 mins in preheated oven at about 165-175 degrees C

Tips
chill the dough for a short while so that it is easier to press

Foodnote
As usual, mum used to make cookies using the cookie press when I was little. She lend the press to friends and relatives and it broke. Came across a smiliar press in Kluang for RM15.90 so I got it lah. Usually the new ones are made in plastic. Not sure if this is the same ingredients mum made... but this will do lah because it is easy. Mum likes it a lot too as it is not sweet.

Pineapple Tart 2019

Ingredients
600g-700g flour (adjust based on dough consistency)
3 egg yolks
450g butter
60g Bird's custard powder
pineapple jam (I use Bake King)

Directions

• combine all ingredients except pineapple jam until it forms dough
• wrap the dough in cling wrap and keep in the fridge for 40min (optional)
• use desired tart press and fill it with pineapple jam
• Bake for 15 mins at 170 degrees C

Foodnote
My lovey-dovey pineapple tart aaawww. A must-have kueh at almost every house during Hari Raya. Found this simple recipe and most probably will stick to it because it is not sweet and just require few simple ingredients. Next time I must learn to make my own pineapple jam :)

2019 update: Use this recipe again for hari raya. This time I tried to make "tart nenas sepit" and I think I did it quite well. For this I use 10g of dough... but next time I think 8g will be nice. The pineapple filling, I bought from Chef Boutique. It is very deep orange but I think the taste is awesome. Still have some pineapple jam left so will make this again for Hari Raya Haji.

Makmur

Ingredients
1kg flour

160g caster sugar
400g QBB ghee (or just enough to form dough)
1.5 tsp green colorings (optional) 

powder sugar for dusting

for fillings
150-200g ground peanuts/cashew nuts (I use ready unsalted cashews)
80g fine or icing sugar 

Directions

• mix ground nuts and caster sugar for fillings and put aside
• combine flour, caster sugar and ghee to form soft dough... add green color as desired
• take about a tablespoon of dough and form a small bowl and fill it with the nuts
• cover the nuts and form an oval shape like dates
• using pincher, make design on the dough like a leaf
• bake in preheated oven at 160 degrees C for 20-25mins
• once cooled, dust with powder sugar

Foodnote
Every year for Hari Raya I must make kueh makmur which means prosperity. I like to color my makmur green because I personally think it should look like a leaf and green is a soothing color for muslims... reminds us of heaven *wink wink*. Also because I am boyan daun pakau jeng jeng jeng... eerrk hhmmm

Hey... I need to have more green coloring lah. The baking and powder sugar makes my leaves pale aarrgghhh!!! Haiz, at least my eldest brother says it is very yummeh...

Suji Bai | Sughee

Ingredients

500g icing sugar

500g QBB ghee

600g flour

4 egg yolks

0.5 tsp vanilla

1 tsp baking soda

colorings (optional)

Directions

• combine icing sugar and ghee until well mixed
• add egg yolk, vanilla and baking soda
• add flour slowly till dough can be shaped
• colorings can be added at this stage if desired
• drop liquid colorings and just mixed slightly so colors are a bit blotchy and have marble effect
• make small balls (5-6g) and drop on tray
• bake at 165°C for 10-12min or till edges slightly browned

Tips
for basic suji recipe the proportion of ingredients is usually same amount of sugar and ghee and approximately double amount of flour. The flour should be enough when the dough can be shaped. Softer dough... the final suji will be melt in your mouth-in-your-mouth. Firmer dough, the suji will be more firm.  Bai suji is more firm and crispy, with cracks on the surface and a bit hollow in the middle. The dough will slightly spread and expand quite a bit too when baked.

Foodnote: Got my niece to help make this. Marble colorings is her idea... pink, orange and green. Must say it looks cool and my niece insisted it looks like kadama. The size expanded a bit too big for Hari Raya cookies but jeng jeng jeng... I lurve the cracked surface heeheehee...

White Chocolate Chip Oatmeal Cookies

Ingredients
225g butter softened
1 cup sugar
1 cup brown sugar
2 eggs
0.5 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda dissolved in a bit of hot water
0.5 tsp salt
2 cups white chocolate chips (1 packet)
1 cup chopped pecans (I use walnuts)
1.5 cups rolled oats

Directions

• cream together butter, both sugars until smooth
• beat in egg one at a time and stir in vanilla, baking soda and salt
• fold in the flour, chocolate chips, rolled oats and walnuts
• leave mixture in fridge for an hour or longer
• preheat oven to 170 degrees C
• scoop a spoonful of batter and bake for 10mins or until edges are nicely browned

Foodnote
I just do a single portion for this. No pecans but I bought too much walnuts so I just use that instead. Anyway... walnuts are good for the brain isn't it hehe. This cookie is so lovely... milky and chewy and oaty. I like...

Chocolate Chip Cookies

Ingredients
225g butter softened
1 cup sugar
1 cup brown sugar
2 eggs
0.5 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda dissolved in a bit of hot water
0.5 tsp salt
2 cups semisweet chocolate chips (1 packet)
1 cup chopped walnuts

Directions

• cream together butter, both sugars until smooth
• beat in egg one at a time and stir in vanilla, baking soda and salt
• fold in the flour, chocolate chips and walnuts
• leave mixture in fridge for an hour or longer
• preheat oven to 170 degrees C
• scoop a spoonful of batter and bake for 10mins or until edges are nicely browned

Foodnote
This is a basic chocolate chip cookies recipe I guess. Realized it is similar to white chocolate chip oatmeal cookies except for few main ingredients. The first time I used Aalst chocolate chips instead of Hersheys... only because I saw MUIS halal logo on it. I prepared the batter and keep it in the fridge. Going out to volunteer for Project Joy today... so will bake it in the evening after iftar. Since this is for Hari Raya, I double the portion.

This recipe is different than the one that I used every year. That recipe called for peanut butter... but since peanut butter usually have lots of additives, I think this recipe is healthier. Hhhmmmm like real har har har... Nice, sweet, chocolatey... I am sure the kids are going to love this.

Layang-Layang / Kuih Tiram / Lidah Buaya

Ingredients
1kg flour

about 700ml boiling hot water

0.5 tsp of salt
200g tapioca starch flour
vegetable oil (for paste and deep frying)
cinnamon powder
caster sugar

Directions

• combine starch with enough oil to form a thin paste and put aside
• in another bowl add hot boiling water to flour... use wooden spoon to combine mixture till warm enough to knead with hands.
• divide dough into 16 equal portions
• roll dough out thinly and brush starch paste over it
• slowly and tightly roll the dough and put aside
• cut dough into about 1cm strip and roll over again each strip to flatten it
• deep fry till golden and crispy and put aside
• at this stage, the kueh can be eaten as is or coated with sugar
• to coat with sugar, mix caster sugar and a dash of cinnamon powder in a bowl
• pour cooled fried kueh layang-layang into bowl and stir till all kuehs have been coated evenly
• packed in container and ready to krak kruk krak kruk

Foodnote
We call it kueh layang-layang but it is also known as kueh tiram. Mum used to coat it with sugar (cook sugar with a bit of water till it boils and slightly thicken... pour fried kueh layang2 and stir till sugar is thoroughly coated). I did a shortcut by just using caster sugar with cinnamon powder to make it less sweet. Mum's recipe is so easy and I'm glad I mastered it lalalalala....

Kueh Ros

Ingredients

6 eggs

500g caster sugar (1 packet)

600g rice flour

800ml coconut milk (2 400ml packet)

8 tbs corn flour

1 tsp salt
oil for deep frying

Directions

• in a big wok, heat oil and dip kueh ros mould in the hot oil
• in a separate bowl, combine eggs and sugar followed by other ingredients
• sieve is there are lumps
• once ready, dip hot mould into batter barely covering it and shake it in hot oil until the batter loosens into the oil
• cook until golden
• kueh will only be crispy once cooled down

Tips

adjust heat of the oil... if too hot bubble will form and kueh will not be nice. Color will get darker once cooled.

Foodnote

Also known as Kueh Goyang because you need to shake the batter in the oil to release it... this is a kueh that personally brought back sweet memories to me. Mum have the mould but I can't recall her making it before. I bought another one in the shape of bunga teratai but thinks the old traditional one looks better. I have perfected the recipe to my own taste (ehem) and the portion for ingredients is simplified too... just buy a packet of this and that :)

Keciputan / Cipotan / Kuih Buah Rotan

Ingredients

8 large eggs

1 cup sugar

500g glutinous rice flour

500g sesame seeds
oil for deep frying

Directions

• beat eggs and sugar until all sugar are dissolved
• fold in glutinous rice flour 
• consistency should be a bit soft but can be moulded and sesame is able to stick to it
• form very small balls about the size of smallest finger nails? and drop it into sesame
• scoop balls covered in sesame from time to time and portion out quantities into plates for easy frying later
• deep fry in hot oil until golden and crispy

Foodnote

A must have for Hari Raya, this is my mum specialty. Her kueh ciputan or what others called kueh buah rotan is nice and crispy. Recipe is very simple and hardly can go wrong. Only thing troublesome is forming the gooey dough into small balls as it will stick to your palm and drip between the fingers haha. Still a favorite in my family and I am going to keep the tradition alive.