12 Delicious Raya Recipes That You Can Make At Home!
Featured image credit: Rasa Malaysia, Lauren’s Kitchen, Buat Orang Lapo, Disney Parks Blog
Since young, I’ve always been fond of Hari Raya. I remember the days where my muslim friends will feed me with super delicious, home-baked Raya goodies that are to die for.
Now as we all continue to stay at home, sharing Raya goodies isn’t the best idea now. But that shouldn’t stop you from whipping up a storm at home! So get ready for Hari Raya 2020 in the comfort of your home with these Raya goodies that are bound to delight.
1. Delicious Ondeh-Ondeh Balls with Gula Melaka
- 250g glutinous rice flour
- 100g grated coconut
- 150g Gula Melaka, finely chopped
- 200ml pandan juice
- 1 pinch sea salt
- 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 rises, remove with a slotted spoon and drain off the excess water.
- Coat the ondeh-ondeh balls with grated coconut and serve immediately!
2. Traditional Kuih Semparit Recipe
- 170g unsalted butter
- 140g castor sugar
- 300g plain flour
- 40g custard powder
- 1 tsp vanilla essence
- 1 egg yolk
- Glazed red cherries or any preferred topping for decoration
- Using an electric mixed (with the paddle attachment), cream butter and caster sugar on medium speed until light and fluffy.
- Add egg yolk and vanilla essence.
- In a separate mixing bowl, combine flour and custard powder.
- Then, slowly add about 3/4 of the flour mixture to the butter mixture.
- Fold together to form a soft dough.
- Fill the dough into a flower semperit maker.
- Squeeze gently to create a dahlia-shaped flower.
- Place a tiny piece of cherry (or any preferred topping) in the centre of the flower.
- Continue until dough is used up.
- Preheat oven at 180°C and bake for about 20 minutes or until lightly browned.
3. Purple Sweet Potato Kuih Seri Muka Recipe
Glutinous Rice Layer
- 300g glutinous rice (washed and soaked overnight)
- 150ml thick coconut milk
- 50ml warm water
- 3/4 tsp salt
- 1 1/2 tbsp sugar
- 4 pandan leaves
Purple Sweet Potato Custard Layer
- 150g smashed purple sweet potato
- 70ml water
- 200ml thick coconut milk
- 60g low protein flour
- 20g rice flour
- 20g corn flour
- 2 large eggs
- 110g sugar
Glutinous Rice Layer
- Wash the glutinous rice and soak overnight.
- When ready, drain off the excess water and pour the glutinous rice into an 8-inch square tin.
- Mix coconut milk, water, salt and sugar.
- Pour into the square tin and mix together with the glutinous rice.
- Add pandan leaves.
- Steam on medium heat for approximately 20 minutes, then stir the mixture before steaming for another 10 minutes.
- Remove the pandan leaves.
- Using a spoon, level the steam glutinous rice before pressing down with a heavy object.
Purple Sweet Potato Custard Later
- Steam sweet potato till soft, then remove skin and mash with a fork till smooth.
- Mix the sweet potato mash with other ingredients, excluding eggs and sugar. Then strain the mixture.
- In a separate bowl, ,mix sugar and eggs together.
- Combine sugar and eggs with the sweet potato mixture and cook on low heat.
- Stir continuously until the mixture thickens, then pour atop the glutinous rice layer.
- Steam on low heat for 35-40 minutes.
Recipe credit: Lauren’s Kitchen
4. Kuih Bangkit Cheese Recipe
- 3 cups of tapioca flour
- 3 cups of corn flour
- 1 block of butter
- 250g of cream cheese
- 1 block of cheddar cheese
- 1 cup of fine granulated sugar
- 2 egg yolks
- 1 tsp baking powder
- 1 tsp vanilla essence
- 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 oven to 170°C and bake the cookies for around 30 minutes, or till golden-yellow.
5. Honey Cornflakes Cup
- 1/8 cup Butter
- 1/8 cup Honey
- 2 1/2 cup Corn Flakes
- 50g Seedless Dates (chopped)
- Melt butter and honey together in a bowl.
- Then, add in chopped cornflakes and stir to combine.
- Set colourful paper cups and fill with mixture.
- Sprinkle garnishing on top.
- Preheat oven to 150°C and bake for 10 minutes
Recipe credit: scgroupramadan
6. Pineapple Tarts
- 2 whole pineapples (8 lbs / 3 1/2 kg or 5 lbs (2 1/2 kg) pineapple flesh)
- 1 1/2 cups sugar, or adjust to preferred sweetness level
- 1 tbsp lemon juice
- 1/2 tbsp cloves, (optional)
Alternatively, you can buy ready-made pineapple paste.
- 350g unsalted butter, at room temperature
- 100g sweetened condensed milk
- 2 egg yolks
- 500g all-purpose flour or plain flour
- 2 egg yolks
- 1/4 tsp condensed milk
- 1/2 tsp oil
- Cut the stalk and skin off the pineapple and remove all divits.
- Slice the pineapple into small pieces and mix in a blender until it becomes a puree.
- Add the pineapple puree and cloves into a non-stick pot and cook on medium heat while constantly stirring the mixture.
- When the puree is almost dry, add sugar and lemon juice and stir.
- Lower the heat and stir until the puree becomes golden in colour.
- Transfer the pure to a bowl, remove the cloves and chill it in the fridge for about 30 minutes.
- Cream the butter and condensed milk until light and fluffy.
- Add in the egg yolks, one at a time, and beat till combined.
- Mix in the flour, portion by portion, to form a pastry dough.
- The dough is ready when it does not stick yo your hands.
Making the pineapple tarts
- Divide the pineapple filling and dough into small portions. The recipe allows for approximately 100 portions.
- Roll each portion filling and dough into a ball.
- Flatten a ball of dough, and add a pineapple ball into the middle.
- Then, fold the edges up to cover the filling before rolling it into a round ball.
- Place the pineapple tarts on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross pattern on top of the tart.
- To prepare the egg wash, mix egg yolks, condensed milk and oil together.
- Then, brush the top of the tart with the egg wash.
- Repeat for all tarts.
- Finally, preheat the oven to 165°C and bake for 20-22 minutes or until they turn golden brown.
- Cool them on a wire rack before storing in an airtight container.
7. Pandan Layer Cake
Recipe credit: Katherine Kua Baking Tutorial
- 4 egg yolks
- 40g caster sugar
- 80g corn oil
- 80ml pandan juice
- 120g plain flour
- 1/2 tsp baking powder
- 4 egg whites
- 1/8 tsp cream of tartar
- 80g caster sugar
- 500ml coconut milk
- 1 pack of mung bean flour (85g)
- 1/2 tsp salt
- 170g caster sugar
- 4 tsp agar – agar powder
- 4 tsp instant jelly powder
- 600ml pandan juice
- Slice up 8 pieces of Pandan leaves, then add 250ml of water and blend them together.
- Next, filter the juice and add some water until it reaches 680ml.
- In a separate bowl, add in the egg yolks, caster sugar, blended pandan juice and mix them well.
- Then, add in corn oil, plain flour, and baking powder until it has a thick consistency.
- Separately, beat 4 egg whites until they become foamy then add in cream of tartar and caster sugar and whisk to soft peaks.
- Add in the end product of Step 3 into the egg whites mixture and mix well.
- Transfer them into a baking tray and bake at 40°C for 50 minutes and 160°C for 10 minutes.
- Cut the pandan cake into 4 layers.
- In a measuring cup, add in coconut milk and mung bean flour and stir them well before adding salt
- Separately, in a pot, add in caster sugar, instant jelly powder, agar-agar powder, and the remaining pandan juice (600ml)
- Then, add in portion by portion of the coconut milk mixture into the pandan juice mixture and mix them well (it should have a thick consistency)
Putting It Together
- Spread the pandan filling evenly at the bottom of an 8-inch baking tray and stack a layer of pandan cake
- Repeat (Step 1) for all 4 layers of the pandan cake(end with pandan filling as a topping) and coat evenly round the cake as well
- Refrigerate it until solid.
8. Almond London With Oreo and Cadbury
- 150g OREO Cookies (finely crushed)
- 65g Butter
- 20 pcs Whole Almonds (toasted)
- 150g Chocolate Bar
- Melt butter and remove from heat
- Mix in the mini OREO cookies.
- Take a bit of dough from mini oreo cookie mixture and wrap around 1 whole almond.
- Repeat process with the rest of the dough and almonds.
- Melt chocolate bar in the microwave for 1-2 minutes.
- Dip the almond oreo cookie into the melted chocolate and transfer them into mini paper cups.
- Next, sprinkle some almond nibs onto the top of the cookie
- Set in fridge for 30 minutes
9. Pandan Muffin Recipe
- 1 1/2 cup of milk,
- 1 cup melted butter
- 3/4 cup sugar
- 1 egg
- 1/4 tsp pandan flavouring
- 2 cups wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- Blend milk, melted butter, sugar, egg and pandan flavouring together.
- Then mix wheat flour, baking powder and baking soda together in a separate bowl.
- Add the two mixtures together and mix till smooth.
- Scoop in the batter into paper cupcake holders, filling about 3/4 of it.
- Pre-heat the air fryer to 150°C for 3 minutes.
- Cook it for 15 minutes
10. Disney Beignets
- 1/2 tsp dry yeast
- 1/4 cup warm water (105F)
- 1/4 cup sugar
- 2 tbsp vegetable shortening
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 egg
- 4 cups all-purpose flour
- 1/2 cup boiling water
- Vegetable oil for frying
- Powdered sugar
- In a small bowl, sprinkle yeast over warm water and stir to dissolve. Let stand for 5 minutes.
- In a large bowl, combine sugar, shortening, salt, heavy cream, egg, flour and boiling water. After that stir in yeast mixture.
- Using an electric mixer (with a dough hook attachment), mix the dough on medium speed until combined and smooth. Let dough rest for 30mins.
- Roll to 1/4 inch thickness and cut individual beignets with a Mickey Mouse shaped-cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until double in size, about 1 to 1.5 hours.
- Heat 3 inches of vegetable oil to 125°C in a deep pot over medium-high heat.
- Fry dough until golden brown (2-3mins), turning as soon as they brown on one side.
- Remove with tongs and place on paper towels to drain.
- Dust warm beignets with powdered sugar and serve immediately.
Recipe credit: Disney Parks
11. Bingka Susu Recipe
Recipe credit: Buat Orang Lapo
- 1 cup wheat flour
- 1 cup evaporated milk
- 2 tbsp sugar
- 2 eggs
- 1/2 cup condensed milk
- 1 cup water
- 6 tbsp margarine
- 2 tbsp custard flour
- 1/2 tsp salt
- 1/2 tsp vanilla essence
- Sesame seeds
- In a bowl, mix together wheat flour, evaporated milk, condensed milk, sugar and eggs, and whisk it well.
- In a pan, mix water, margarine, custard flour, salt and vanilla essence and put on low heat.
- Stir until the mixture is sticky and then pour in the mixture from step 1 into the pan.
- Mix until the mixture becomes clumpy and then turn off the heat.
- In a glass tray, spread margarine evenly.
- Then, pour the mixture in.
- Sprinkle some sesame seeds on tops and bake at 180°C for 40 minutes.
- Then leave it to cool completely before cutting and serving.
12. No-Bake Mango Cheesecake Recipe
Kek batiklah, dalgona la. Nah Mango Cheesecake ???? pic.twitter.com/5X3dZrqAnx
— Caja (@SyazaSyhndh) April 9, 2020
Recipe credit: @SyazaSyhndh on Twitter
- 70g melted butter
- 10-20 pcs of Marie Biscuits/Digestive cookies
- 2 ripe mangoes
- 2 spoons of caster sugar
- 100-150ml water
- 250g Philadelphia Cream Cheese
- 200ml Embargo Whipped Cream
- 80g Caster Sugar
- 1 tablespoon of agar powder
- 2 tablespoons of lemon juice
- 3-4 tablespoons of mango puree
Mango Jelly Topping
- 1/2 tablespoon of agar powder
- 250g Mango Puree
- Crush the biscuits and mix with melted butter
- Once mixed well, pour the base into the tray and press it until it fits the entire tray
- Blend ingredients (B) and add a little water if the mixture gets too thick. Sieve the mixture to get only the finest texture.
- Add in room temperature cream cheese into a bowl and flatten it with a rubber spatula.
- Add in sugar to the cream cheese and mix well until sugar dissolves. Then, pour in lemon juice and mix well. Set aside.
- In a separate bowl, beat the whipped cream and then chill it in the freezer for 10-15 minutes so it has a soft peak.
- Then, combine the whipped cream with the cream cheese mixture and mix well. Pour in mango puree and mix them all well. Tip: Set aside some portion of mango puree for topping.
- Dissolve the agar powder and continuously stir it so it doesn’t clump together. Then, add the agar powder into the cheesecake mixture and continue mixing.
- Pour the mixture into the mould and chill it for 1-2 hours or until it sets.
- Dissolve some agar powder and then add in the remaining portion of mango puree and mix well.
- Pour the mango topping on top of the chilled cheesecake
- Refrigerate overnight.
We hope you love these recipes as much as we do! Selamat Hari Raya to all our Muslim friends!
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