Good food always makes festivals complete.
So if you’re in need of some delicious recipe ideas for this Hari Raya Haji, we got you covered!
From sweet treats like kuih to scrumptious savoury snacks like roti john – we have compiled some of the EASIEST and TASTIEST treats for you to make for your family!
1. Kueh Dadar
Soft crepe with crunchy, sweet coconut filling inside. This famous snack is loved by Malaysians not only during festivals! (I have these once every week, it’s that good hahaha!)
Total time: 50 mins
- 1 cup all purpose flour
- 2 eggs
- 1¼ cups milk
- 10 pcs pandan leaves, to create pandan extract juice
- Green colouring, optional
- Salt to taste
- 250 g gula melaka (palm sugar)
- 6 pcs pandan leaves
- 100 ml water
- 1 coconut, grated, white part only
- In a big wok, melt the gula melaka and water over high heat until it starts to boil.
- Lower to medium heat and add knotted pandan leaves. Simmer until it slightly thickens and remove the knotted pandan leaves.
- Turn the heat to low, add the grated coconut and start to mix until you get a shiny coat on the coconuts. (You may add water if it gets dry)
- Sieve flour and salt into a large mixing bowl.
- Make a well and add beaten eggs, milk and pandan juice. Mix until smooth.
- Using a small ladle, pour the batter in the centre and of the pan and swirl it using a circular motion to coat a thin layer of crepe covering the entire pan.
- When you see the edge starts to brown, using a thin spatula, flip the crepe over and shake it around for a few seconds. Transfer to a plate.
- Repeat until all batter is used.
- Place about 2 tsp of filing on the crepe and roll it up like a spring roll.
Tip: To make the pandan extract juice, add 6 – 8 tsps of water and blend the leaves for a minute.
2. Curry Puff
So crispy with satisfaction in every bite! This recipe has potatoes, eggs and chicken, but you may customize it as you like. Some even changed it up and used sardine as filling!
Total time: 50 mins
- 250 g plain flour
- 70 g butter
- 60 ml warm water
- ¼ tsp salt
- 1 L vegetable oil for deep frying
- 200 g chicken meat, diced
- 200 g potatoes, diced
- 2 boiled eggs
- 100 g white onion, diced
- 2 tbsp ginger, minced
- 1 tbsp garlic, minced
- 3 tbsp meat curry powder
- 2 tbsp cooking oil
- 1 tsp chicken seasoning
- 1 cup coconut milk
- 1 cup water
- Saute onion, garlic and ginger gently until golden brown.
- Add in chicken, potatoes and curry powder. Add 6 tbsps water, mix and cook till potatoes are soft, about 20 mins. Leave aside to cool.
- Mix flour with butter, water, salt, and knead well until soft. Let it rest for 30 mins in the fridge.
- Roll dough into a cylinder of about 4 cm in diameter. Then cut into 12 equal pieces. Roll each into 3-mm thick circles to about 8 cm in diameter. Let rest for 30 mins.
- Place a tablespoonful of filling and slice of egg and fold over with pastry to make a semi-circle. Pull and fold to crimp the edges. Chill in the fridge for 15 mins.
- Heat up oil in a pot, deep fry puffs till pastry is golden brown. Best eaten when warm!
- Test if the oil is hot by placing a wooden chopstick in and if bubbles start to form, it is the right temperature.
- Scoop the puff out when it is slightly brown with a mesh strainer, hold it for 5 secs then place it back in. Do this about 3 times to ensure the crispiest and tastiest texture.
3. Roti Jala
UHHHH I LOVE THIS! Dip this crepe into some chili sauce and give it a taste – absolutely scrumptious! Didn’t know it was this easy to make.
Total time: 50 mins
- 1 L water
- 200 ml evaporated milk
- 500 g all-purpose flour
- 2 eggs, beaten
- 1 tbsp rice flour
- t tsp salt
- 1 tsp yellow food colouring
- 6 red chillies
- 3 cloves garlic, chopped
- 100 g raw peanuts
- 1 ginger, sliced
- 1 tbsp sugar
- 2 tbsps tomato ketchup
- Combine all ingredients in a blender. Sift batter to remove any lumps.
- Add yellow food colouring and stir well.
- Heat a large non-stick frying pan and coat lightly with ghee.
- Scoop batter using a roti jala mould and form crepes by moving mould over a pan in a circular motion. When the crepe is lightly set, brush lightly with ghee. Roll crepe and set aside on a serving plate. Repeat until the batter is used up.
- Fry peanuts until lightly browned. Drain well and leave to cool.
- Using a food chopper, grind cooked fried peanuts coarsely.
- Place other ingredients except tomato ketchup in a blender and process. Transfer to a bowl and mix well with the peanuts.
- Then stir in tomato sauce until the sauce is well combined.
- It is ready to be enjoyed with the crepes!
- Test that batter if it has the right consistency using the roti jala mould. It should flow easily, if it is too thick, add some water.
- Roti jala can also be enjoyed with curry.
4. Roti John
Oh man the memories. I used to have this during lunch breaks at school. It’s such a hearty meal!
Total time: 30 mins
- 1 can sardines in tomato sauce
- 3 red chillies
- 1 baguette
- 1 big onion
- 2 eggs
- Mince the sardines in a bowl and add in chopped onions and sliced red chillies.
- Add in eggs. Mix well.
- Spread the sardine and egg mixture onto the bread and place onto a heated pan with the mixture face down for about 3 mins.
- When it is golden brown, turn it over and fry for another minute.
- Serve with sliced cucumbers, tomatoes and chilli sauce or ketchup.
- Butter is used to add fragrance when frying the bread. You may switch the butter with olive oil if you prefer a healthier alternative.
5. Mafroukeh Festou / Semolina Pistachio Truffle
Ending this article on a sweet and slightly fancy note, here’s a Lebanese specialty. If you’re a fan of pistachios, you should definitely give this a go.
Total time: 40 mins
- 200 g knefeh mafroukeh (semolina flour)
- 300 g pistachio
- 50 g butter
- 200 g powdered sugar
- 75 g blossom water (orange blossom water)
- 30 g lemon glaze, optional
- ashta to taste (clotted cream)
- Put the Knefeh Mafroukeh in the blender. Add the pistachio and mix.
- Add the butter, the powdered sugar and mix again.
- Add the water and mix once more.
- The dough should be the right consistency to form balls.
- Make a hole in the ball to fill it in with the ashta.
- Then place it on a plate.
- Coat it with some lemon glaze.
- Decorate it with more ashta or as desired.
- The lemon glaze is to give it more of a tangy flavor.
- To make your own blossom water, crush orange blossoms in a mortar and pestle until they are a paste. Let sit for 2 hours. Add distilled water and let it sit for 2 weeks. Strain the blossoms out of the water and then add the water to sterilized jars.
There you have it. 5 delicious and easy snacks to make for Hari Raya Haji!
Hope these treats will make your family and you feel satisfied and happy hehehe 🙂 Selamat Hari Raya Haji!