30 Easy & Delicious Kuih Raya Recipes

Cookie

• In a bowl, sift the all purpose flour, rice flour and corn flour. Whisk everything together and set aside.
• 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.
• 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.

Chocolate 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, 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.

• Melt butter over low heat. Then, add honey, sugar and stir well.
• In a bowl, softly crush cornflakes into smaller pieces. Then, pour butter, honey and sugar mixture into bowl.
• Mix well until cornflakes are evenly coated.
• Place into mini paper cups and garnish with cherries or rainbow sprinkles as desired.
• Bake for 10-15 minutes at 150°C. Then, allow to cool and store in an airtight container.

Pineapple Jam

• 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.
• 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.
• Once cooled, make 1 inch thumb sized logs and place them on a plate.

Cookie Tart

• In a bowl sift together flour, custard powder and set aside.
• 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.
• 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.
• If you’re using the dough presser, put some dough in it and start pressing as per your presser’s instructions. Flour the line rolling pin and gently roll it on the dough, making lines on it. Cut into 2.5×1 inch stripes. Place one jam log at one end and start rolling it with the dough.
• Place them on a baking tray with a baking sheet. Gently brush with egg yolk. Bake at 175ºC (345ºF) in a preheated oven for 20-25 minutes or until bottom edges are golden brown.

• In a bowl, combine butter and condensed milk, mix well.
• Add corn flour and castor flour, combine together. Knead the dough until soft and smooth (does not stick to hands).
• 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.
• Bake at 160°C for 20-25 minutes. Then, allow to cool before putting into airtight container.

• Preheat oven to 190°C.
• Add ghee to flour.
• Mix until all flour is coated with ghee and looks like breadcrumbs.
• Get a marble size dough and squeeze, if it hold shape then it is well mixed.
• Make a dent in the middle and fill with 1 teaspoon peanut filling.
• Enclose the filling with dough.
• Squeeze to shape.
• Bake for 20 minutes.
• Completely cool the cookies on wire rack before dusting and coating with icing sugar.

Bottom Layer (green colour)

• 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 mold when mixture is still hot, then allow to cool.

Top Layer (white colour)

• 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 over bottom layer when mixture is still hot, then allow to cool.

• Combine glutinous rice flour with pandan juice and knead lightly.
• Pinch a small piece of the dough and place in boiling water.
• When the dough rises (or floats), remove it with a spoon and shake off the excess water.
• Mix it back into the main dough and knead well together.
• Cover the dough and set aside for 15 minutes.
• Mix the grated coconut with a pinch of salt and steam for about 2-3 minutes.
• Let the steamed grated coconut cool completely.
• Pinch the dough into small pieces of dough (~15g each) and flatten it.
• Fill the center of the dough with palm sugar.
• Roll it with your palms to form a smooth ball.
• Repeat until all ingredients are used up.
• Bring a pot of water to boil.
• Cook the ondeh-ondeh balls in boiling water.
• When the balls rise, remove with a slotted spoon and drain off the excess water.
• Coat the ondeh-ondeh balls with grated coconut.

• Mix tapioca flour, corn flour and baking powder in a bowl and leave aside.
• Using a mixer, mix butter and sugar until light and fluffy.
• Then, add egg yolks, cream cheese and vanilla essence and beat till soft peaks form.
• Next, add in the mixed flour (from Step 1) portion by portion, and mix till a dough is formed.
• Knead the dough together until it doesn’t stick to your palms.
• Grate cheddar cheese and mix with the dough, then set aside the dough.
• Using a round cutter, cut circles from the dough.
• Preheat the oven to 170°C and bake the cookies for around 30 minutes, or till golden-yellow.

• Blend all the above ingredients except food colouring, divide into 2 containers.
• Add red colour in 1st container and yellow colour in 2nd container, set aside.
• Preheat the steamer, add the 1st red layering and steam for 7 minutes.
• Repeat the same process until all layering finishes.
• Lastly, steam the whole layer for an extra of 10 minutes.
• Only cut the kuih when it completely cools down.

To Prep

• Fit a standing mixture with a paddle attachment, then cream together the ghee, icing sugar, vanilla extract, and salt on medium speed for 5 mins.
• Change to a dough hook attachment, add the flour, and knead into a soft dough. Remove the bowl and leave covered for 4 hrs to rest. You can also do this with an electric hand mixer and knead by hand.

To Bake

• Preheat the oven to 120°C. Line baking trays with baking paper.
• Scoop a tablespoon portion of dough and roll into a marble-sized ball.
• Place onto the baking tray, spaced well apart.
• Place a piece of cherry on top of the ball, pressing it down lightly onto the centre of each ball.
• Bake for 20-25 mins, or until cookies turn lighter in colour. Transfer to a cooling rack. When completely cooled, serve or store in airtight containers.

• Separate the liquid from the can of mixed fruit into a measuring cup. Add water until it reaches 1 litre of liquid.
• Pour the liquid into a pan and turn on the heat.
• Add the agar-agar mix into the pan and stir.
• Once it begins to simmer, add sugar to taste.
• Neatly spread the fruit from the can onto a tray.
• Before it reaches a boil, pour the liquid into the tray and let rest for at least 10 minutes.
• Refrigerate for at least 5 hours and enjoy!

• Preheat the oven to 160 ° C.
• Bake the beans for 5 minutes or until crispy cooked through.
• Lift and cool. Mix Florentine flour with beans and black sesame seeds. Pour onto a 14 ″ × 14 ″ baking sheet lined with parchment paper. The purpose is so that the biscuits do not stick later. If your oven is small, you can divide it into 2 pans and bake separately.
• Bake at 16 ° C for 10 minutes. Lift and continue to cut to small sizes while still hot. If it's cold, the biscuits will break. Cut using a pizza roller or a long knife.

Prepare coconut milk glutinous rice

• Soak in water overnight or at least 3 hours.
• Heat 1 cup of coconut milk in a saucepan over medium heat. Bring to a boil.
• Strain the rice and add to the coconut milk. Slow fire and stir constantly. When the mixture starts to thicken, add the remaining coconut milk, sugar and salt. Continue stirring the mixture.
• Continue stirring until the rice is slightly soft and absorbs all the coconut milk. It takes 30 minutes. The glutinous rice should still be a little hard, not fully cooked yet.
• Remove the coconut milk glutinous rice from the heat. Let cool for 5 minutes.

Glutinous rice wrap

• Wipe the banana leaves with a damp cloth. Remove the middle stem and cut into several sheets.
• Spread 1 large banana leaf, place 1 tablespoon of coconut milk glutinous rice on top of the banana leaf. Place the bananas on top of the glutinous rice, and add another 2 tablespoons of the glutinous rice.
• Fold both ends to the middle, overlapping the other side. Then fold the top and bottom to the middle. Tie the folds of banana leaves with 2 rubber bands.
• Repeat the process with the rest of the glutinous rice mixture.

Steamed

• Arrange the banana slices in a hot steamer and steam for 45 minutes.

• Mix flour with baking powder and the sift, set aside.
• In a bowl beat eggs, sugar and ovelete until slightly fluffy.
• Add in pandan emalco and whisk well to combine.
• Pour in flour mixture a bit at a time, fold and stir to combine.
• Then add the mixture of Anchor Extra Yield Cooking Cream + water, stir and combine.
• Mix the grated coconut, salt and tapioca flour, mix and set aside.
• Prepare the steamer, brush the kuih molds with oil.
• Add 1 tbsp of grated coconut mixture into mold, press it until slightly compact.
• Pour the kuih mixture on top of pressed grated coconut until full.
• Steam them for 10minutes, unmold and let it cool down. Enjoy!

Activate the yeast:

• Activate the yeast about 2-3 hours for the batter to ferment
• Put a yeast with 1 Tbsp of lukewarm water and 1/4 tsp of sugar. Stir to combine and let it sit for 5 minutes or until it turns bubbly. If it doesn't, your yeast is no longer good or the water you use might be too hot and kill the yeast

Prepare cake batter:

• In a mixing bowl, mix rice flour, cake flour, sugar and salt. Whisk to mix. Pour in the blended rice slurry and the yeast mixture. Stir to combine. It will be a sticky paste. If you want to put in food coloring, you can add a few drops. Cover and let it ferment for about 45 minutes to 1 hour at a warm place. It may take longer if the temperature is not warm enough. The mixture will be foamy with some bubbles

Steam the cake:

• Bring the water in the steamer to a rolling boil. Grease some teacups or metal cups with some oil. Put the cups inside the steamer and let them preheat for 5 minutes
• Give the cake batter a stir again and use an ice cream scoop to scoop the batter into the cups. Try to fill the cups all the way to the brim. This will help the cake to crack open a bit
• Steam over high heat for 15 minutes. Remove from the steamer and let the cake cools down for 10 minutes and then unmould from the cups and enjoy

• Fry the potato flour and wheat flour immediately.
• Then mix the flour with sugar and baking powder.
• Beat the egg yolks until fluffy and then put in a container filled with flour. Add coconut milk little by little. Knead until it becomes a soft dough.
• Roll out the dough and arrange according to your preferred mold.
• Bake at 160°C for about 20-25 minutes.

• Beat eggs with sugar. When well blended, add wheat flour, corn flour and mashed green beans. Mix well.
• Add the margarine and vanilla essence little by little. Knead until the dough is well blended and the texture of the dough looks like it can be ground.
• Roll out the dough and roll out using a favorite mold. Arrange the biscuits on a baking tray that has been lightly brushed with margarine.
• Bake the biscuits in the oven at 160°C for 15-20 minutes or until the biscuits are cooked through.

• Beat the sugar with the egg yolks until dissolved. Then add wheat flour, corn flour, mashed cashews and vanilla essence. Mix well and evenly.
• Add the margarine little by little. Knead until the dough can be ground.
• Roll out the dough using a cashew -shaped mold.
• Garnish with cashew nuts and spread the egg yolk on the surface of the biscuits.
• Bake for 20 minutes at 160°C.

• Cook all the ingredients for sugar water. Stir until sugar dissolves and boils. Strain and refrigerate.
• Put rice flour and potato flour in a bowl. Pour sugar water and lime water and mix well. Once well blended, strain the dough to make sure no lumps are left.
• Wipe the hollow mold with a little oil. Arrange in a tray and steam the empty mold for 5 minutes.
• After steaming, pour the hollow batter until ¾ full. Steam again for 15-20 minutes. 5. Once the hollow cake is cooked, remove from the steaming pot and cool. Do not remove from the mold when hot.
• While waiting, mix the top decoration ingredients evenly, namely grated coconut, salt and pandan leaves. Steam for 5 minutes. Garnish on hollow cake.

• Soak sago for 30 minutes. Bring 4 cups of water to a boil. Strain the soaked sago and continue to put it in the boiling water.
• Stir slowly until the sago is clear.
• Add the rose syrup and sugar flavors. Stir until boiling and thickened. Note: I stirred on the stove for 30 minutes.
• Pour into a 7 ”x7” baking pan or into a small mold. Leave until cool. Cut and mix with grated white coconut mixed with a little salt.

• Melt the chocolate using the double boiler method.
• Put the toasted almonds into the cooking chocolate. Stir well.
• Spoon into paper cups and let cool

• Beat butter, sugar & cold water until well blended then add egg yolk and vanilla essence. Beat again until well combined @ looks whitish yellow.
• Add corn flour, slightly squeezed nestum and rose flour. Rose flour is added little by little until the dough can be kneaded and does not stick to the hands.
• Roll out the dough using your favorite mold, rub the egg on it and sprinkle with nestum.
• Bake in the oven at 160C for 20-25 minutes or depending on the respective oven.

• Mix all ingredients except oil. Mix well.
• Then add Mazola oil little by little while kneading until it becomes a dough that can be compacted.
• Take the dough that was ready to be kneaded earlier and shape it into a round shape.
• Place the dough on a baking tray and spread the egg yolk on top. Sprinkle enough mashed beans.
• Bake the biscuits for 20 minutes at 180 ° C.
• Lift and refrigerate briefly before storing in an airtight container.

• Melt palm sugar and white sugar together with water in a pot. Add knotted pandan leaves followed by desiccated coconut. Stir at low heat until it softens and absorbs the syrup.
• Mix glutinous rice flour, black glutinous rice flour, water, coconut milk, salt in a bowl to create a dough. Oil the palm and fingers. Flatten the equally divided dough and put 1.5 teaspoons of filling onto it. Carefully seal it and shape into a ball.
• To prepare coconut milk sauce (optional), mix wheat flour, coconut milk in and cook at low heat until it thickens. Run the coconut milk through a sieve to get a smooth sauce.
• Brush oil on the dull side of a banana leaf (16 x 20cm) and shape it into a cone. Then, place dough into the cone. Optionally, add 2 tablespoons of coconut milk sauce over the dough before wrapping it.
• Steam kuih koci for about 10 minutes. You may freeze uncooked kuih koci for later consumption. Steam frozen 'kuih koci' for 15-18 minutes.

• Place glutinous rice in a medium size pot.
• Add in pandan juice.
• Cook over low fire.
• Keep stirring until glutinous rice absorbs all pandan juice.
• Turn off heat, set aside.
• Wipe clean banana leaves cut into 20cm by 20 cm (this is approximate measurement, you can make it smaller or bigger as you wish)
• Divide the semi-cook glutinous rice into 4.
• Place onto banana leaf and roll in banana leaves into a bolster-like shape.
• Make sure no split in the leaf and tie up both ends with kitchen strings.
• Submerge the glutinous 'bolsters' into a sizable pot (to fit and submerge) fill up with water.
• Bring to boil and simmer for 1 hour.
• Drain water n leave it to cool.
• Prepare syrup ~ place dark brown sugar into a medium size pot. Add water. Bring to boil then simmer until the syrup thickens. Set aside to cool.
• Preparing coconut ~ add hot water into dessicated coconut. Add salt and mix thoroughly.
• Using a 60 cm non wax thread (fold in 2), and cut glutinous rice 'bolster' into disc.
• Roll glutinous rice disc onto coconut mixture.
• Drizzle dark brown sugar and serve.

• Soak blue pea flowers in hot water for 15 minutes till the water turns blue. Sieve the water out.
• Soak the glutinous rice in blue pea flower overnight or about 6 hours.
• Steam glutinous rice in a steamer for about 25 minutes or till the rice is soft.
• Mix coconut milk and salt. Add into steamed glutinous rice and continue to steam for another 10 minutes.
• Remove and leave to cool.
• Serve with coconut filling.

Coconut Filling

• Break the brown sugar/palm sugar into small pieces. Combine with the sugar, pandan leave and water. Cover over a medium flame until sugar dissolves.
• Add in grated coconut and stir till fragrant.
• Add cornflour mixture and stir for 2 minutes. Leave to cool.

• Combine all the ingredients in a mixing bowl.
• Whisk until sugar is dissolved.
• Sieve into another bowl.
• Heat up the egg roll toaster ( I use Takada egg roll toaster)
• Pour approximately 7.5ml (use medicine measuring cup as a guide) onto the middle of the toaster.
• Close and give it a quick squeeze.
• It will take approximately 20 to 30 seconds to brown.
• Fold into half then quarter when it's still piping hot.
• Set aside to cool and to crisp it up.
• store in an airtight container

• Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheesecloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
• Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.
• Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
• Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.
• When the crepe is cooked, transfer it onto a chopping board.
• Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
• Serve immediately.

• Preheat the oven at 375°F (190°C). Grease the kuih bahulu mold with some oil. Preheat the mold in the oven. Remove from the oven, keep warm before using.
• Beat the eggs with an electric hand-mixer until light and fluffy. Add the sugar and continue to beat until the sugar is well dissolved and the mixture becomes sticky.
• Add in the vanilla extract and fold in the flour gradually. Add the cooking oil or butter. Continue to beat the batter with the hand-mixer until well-blended.
• Fill the mold with the batter, about 90% full. Bake for about 15 minutes or until golden brown.
• Remove the cake from the mold and cool on a wire rack. Dust with powdered sugar, if desired.

• Preheat the oven to 180 ° C.
• Melt 200 g of dark chocolate with butter over boiling water (double boiler method).
• Roughly chop the remaining 150 g of dark chocolate and set aside.
• Beat the sugar with the eggs and vanilla essence until fluffy and white, in an estimated time of 10-15 minutes.
• Add the sifted flour and baking powder into the egg mixture.
• Add the melted chocolate and chopped chocolate chunks. Stir with a spatula until well combined. Never add flour because the dough is soft.
• Rest the dough for 10 minutes in the refrigerator.
• Roll out 1 tablespoon full of dough on a greased baking sheet and lined with parchment paper.
• Bake in the oven for 9-11 minutes.
• Lift and cool on a cooling rack. Biscuits will be fluffy when hot, but will harden when cooled.