Hari Raya is a very synonymous day for all Malaysians regardless of your race and religion. This is the day where your family and friends will be gathering entertaining guests visiting. As Malaysians who love to eat, we can’t say no to all the savoury food like rendang, lemang, ketupat and not to forget Raya cookies. So here’s 7 must have Raya cookies that will make you drool.
The Bahulu is the most common Raya cookies and the recipe is normally passed down from a grandmother or a great grandmother since every family has their own recipe and technique. It is made from wheat flour, eggs, sugar and baking powder. Bahulu can also come with a wide array of flavours such as pandan, chocolate chips and more. You can’t say no to the light and fluffy texture that melt in your mouth.
2. Almond London
Well, Almond London is one of the modern cookies that has become a staple cookie during Raya. This sinful cookies has an almond filling and covered with chocolate that combines a crunchy and soft texture once you bite it.
Semperit is such a difficult Raya cookie to make yet delicious. This cookie is made of wheat flour, corn flour, custard powder, sugar and margarine. Then, the dough is cut into small pieces which are baked until yellow. Lastly, add a little jelly in the middle of a flower.
4. Pineapple tart
The most traditional and popular snack for any occasions – whether it’s Raya, Chinese New Year, Deepavali or even Christmas. It is made with flour and has a filling that makes this snack a really addictive one – pineapple jam!
5. Honey cornflakes
A pretty easy and simple biscuit to bake. This cookie is made of cornflakes and honey, that’s it! It’s really addictive and you’ll eat without realising you’ve eaten half of a bottle of it.
6. Kuih Bangkit
Kuih Bangkit is a popular cookie, especially with the older crowd. It is also called as kuih bakar and is extremely delicious. It has a sweet taste and melts in your mouth easily.
7. Makmur cookies
Traditionally, Makmur cookies were made using a textured leaf-mould, although this is getting less common nowadays as the moulds are becoming more difficult to find. The texture traps the fine dusting of icing sugar and powdered milk. Its milky and nutty combination compliments each other perfectly.