Jan/080
Resepi Kuih Raya Sedap – Checkerboard cookies/ Biskut Dam
Kuih Raya Recipe for today is Biskut Dam! This recipe is a bit tricky... 
but I guess thats the challenge. Happy trying!
Checkerboard cookies
1/3 cup (45 grams) hazelnuts, toasted
2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
2 1/2 cups (350 grams) all purpose flour
1/8 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest (1 medium orange)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can 'steam' for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
In a small bowl whisk together the flour and salt. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm). (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes) (5 x 25 cm). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch (1.25 cm) wide and 10 inch (25 cm) long strips. (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
Remove stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from freezer and place on a cutting board. With a sharp knife cut the block of dough into 1/4 inch thick slices. Place on prepared baking sheet spacing about 1 inch (2.54 cm) apart. Bake for about 5-7 minutes or until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool.
Baked cookies can be stored in an airtight container up to one week.
Makes about 3 dozen cookies.
This recipe comes from Nancy Baggett's 'The International Chocolate Cookbook'.
Jan/080
Kuih Raya Recipe – Almond Cookies
Hi! So have you tried the cookie recipe that I have featured before? If you have I am sure it turned out great. Kuih Raya Recipe for today is the delicious Almond Cookies or Biskut Badam. This resepi kuih raya is simple and easy to follow. Not to mention you kids will love them too! Happy Trying!
Ingredients :
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
How To Cook :
1. Preheat the oven to 375 degrees.
2. In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
3. In another bowl, sift together the flour, baking soda, and salt.
4. With a wooden spoon, gradually stir the flour mixture into the shortening.
5. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
6. Wrap in waxed paper and refrigerate for 4 hours.
7. Cut the dough crosswise into 1/4 inch thick slices.
8. Place cookies on an ungreased cookie sheet.
9. Top each cookie with an almond half.
10. Brush cookies lightly with beaten egg.
11. Bake for about 10 minutes, or until light golden brown.
Jan/080
Kuih Raya Recipe – Tat Nenas Gulung or Pineapple Tart
Hello!! Its time for the best kuih raya recipe in town! What else if not Tat Nenas or Pineapple Tart. This resepi kuih raya is devided into two parts, one for making the jam, and two for making the pastry. If you have a different version of resepi tat nenas, do drop it in the comments section ok? Good luck!!
PINEAPPLE TART GULUNG
INGREDIENTS:
Makes about 150 tarts
Pineapple jam:
2 medium-size pineapples, grated
300g sugar
Some cinnamon and star arise (optional)
METHOD:
1. Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.
3. Roll jam into small balls, as shown in Pic. 1.
Tart pastry:
300g butter
130g margarine
100g icing sugar
80g milk powder
1 egg
600g cake/superfine flour
30g custard powder
METHOD:
1. Preheat oven at 170-180 deg C.
2. Cream butter and margarine in a large mixing bowl until light and fluffy.
3. Add egg and beat well.
4. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.
For pineapple rolls:
1. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a jam ball on it and roll the pastry up to enclose the jam (Pic. 5).
2. Brush tarts with egg wash. Bake in a greased, lined baking tin (Pic. 6) for 20 minutes, or until golden brown.
3. Cool the tarts on wire rack.
NOTES:
1. Amount of sugar is for guidance only. Please adjust this amount according to size and sweetness of your pineapples.
2. For the preparation of pineapple jam, what I did was cook the jam a day before I wanted to make the tarts. Set the jam aside to cool and then refrigerated the jam overnight. I found the jam was much easier to handle and roll (not too sticky) the next day.
Jan/080
Kuih Raya Recipe – Biskut Arab or Arab Cookies
Kuih Raya Recipe for today is Arab Cookies or Biskut Arab. This resepi kuih raya has been with my family for years. Some people call it Kuih Makmur. Arab or Makmur its the same delicious thing. I hope you will try it and leave me some feedback okay? Cheers!!
Arab Cookies
Ingredients:
- 2 cups wheat flour (1 cup = 250ml)
- ¼ cup sugar,
- Ghee (just enough to make into soft dough)
- Milled castor sugar (for coating the cookies after baking)
Methods:
First mix flour, milled sugar, and ghee into soft dough, roll them into balls, about the size of a marble. Place them unto un-greased cookie trays. Leave some gaps in between the cookies. Bake at 15 min at 150 deg C, or until the edges are very slightly brown. Remove cookies and place then on a cooling rack. After cooling,
coat castor sugar to coat.
Jan/080
Kuih Raya Recipe – Kuih Batang Buruk
Hey there! I am just so excited with the Hari Raya fever in the air. I have shared my kuih raya recipe of Triple Chocolate Cookies and Peanut Butter Cookies. If you have missed them, check out my earlier posts. And today I think I will post a traditional resepi kuih raya called Kuih Batang Buruk. It is a favorite among my family members. Try it okay!!
KUIH BATANG BURUK
Ingredients for the pastry:
400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely
2 table spoons of rice flour Green Beans for Kuih Batang Buruk
1 egg beaten
2 teaspoon of baking powder
Salt to taste
Enough water
4 tablespoons of margarine
Cooking oil for frying
Ingredients for the filling:
200g green bean
180g castor sugar
Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.
Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well.
Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.
Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can't find any I think a chopstick or a thick pen will do)
Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden.
Once cool down, stuff the filling inside it.
Jan/081
Resepi Kuih Raya – Peanut Butter Cookies
Hi guys! So have you tried my triple chocolate cookie recipe? I sure hope you have and enjoyed them because now I have another recipe that is the favorite among kids and would make a great treat on Hari Raya. This resepi kuih raya is called Peanut Butter Cookies or Biskut Mestega Kacang. If you have tried and have some tips to improve, just drop them at the comments okay? Enjoy!!
Ingredients:
1/2 C. shortening
1/2 C. butter
1 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1/2 t. salt
6 oz. chopped Butterfinger bars
Preheat oven to 350°F.
Methods:
Cream together shortening, butter and peanut butter. Add sugars and cream well. Beat in eggs and vanilla.
Mix flour, baking powder and salt together. Add to the shortening mix and blend together well. Add candy to cookie dough.
Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets. Press down on cookies lightly with a fork.
Bake cookies for 10 - 12 minutes, cookies should be golden. Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.
Yield: 32 cookies
Jan/080
Recipe Kuih Raya – Triple Chocolate Cookies
The wonderful hari raya season is here again! And like all of you cookie lovers out there, I look forward to delicious Kuih Raya to bake and serve my visitors... Now i am going to share with my readers some of my favourite resepi kuih raya. The first one is :
Triple Chocolate Cookies
* 1/2 cup plus 1 tablespoon butter
* 1/3 cup granulated sugar
* 1/3 cup light brown sugar, firmly packed
* 1/2 teaspoon vanilla
* 1 egg
* 1 1/4 cups plus 2 tablespoons all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup cocoa
* 3/4 cup semisweet chocolate chips
* 3/4 cup white chocolate chips
* 1/2 cup chopped hazelnuts or other nuts
In a mixing bowl, cream butter and sugars until light and fluffy. Beat in vanilla and egg. In a separate bowl, sift together the flour, baking soda, salt, and cocoa. Stir sifted ingredients into creamed mixture, blending well. Stir in chocolate and white chocolate chips and nuts. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 374° oven for 10 to 12 minutes. Cool cookies on baking sheet for 2 to 3 minutes then remove to racks to cool completely. Makes about 2 to 3 dozen cookies.
Happy Trying!!
