As the auspicious month of Ramadan approaches, we extend heartfelt wishes of Salam Ramadan Al-Mubarak to all our readers! Amidst the customary feasts of delicious dishes, pastries play an essential role as cherished gifts and treats for guests. As families come together and homes resonate with laughter and warmth, one enduring tradition stands out—the preparation and sharing of delightful ‘kuih raya’ treats.
So, here are 30 various types of cookies, kuih, and snacks to complete your Hari Raya celebrations! Why not try baking your festive treats? Everyone will surely appreciate your efforts, and you could even consider selling your homemade kuih raya to share the joy of Hari Raya with others.
What Are the Main Traditions Associated With Hari Raya?
- Special Prayers
Hari Raya begins with special prayers at the mosque attended by family and friends, emphasising gratitude, devotion, and seeking blessings from Allah.
- Seeking Forgiveness
A significant tradition involves seeking forgiveness from Allah and from one another, symbolizing reconciliation, and unity, and fostering goodwill within the community.
- Eid Greetings and Generosity
The exchange of heartfelt Eid greetings and the practice of giving gifts embody generosity, strengthen bonds, and promote unity among family, friends, and with neighbours.
- Open Houses and Family Gatherings
Hari Raya is characterized by visits to loved ones’ homes and hosting open houses, which provide opportunities for reconnecting with relatives, fostering community ties, and sharing joyous moments over delicious feasts featuring traditional dishes.
What Are The Popular Foods to Eat During Hari Raya?
From sweet treats to savoury delights, these culinary creations add flavour and joy to the festivities. Here are some common foods enjoyed during Hari Raya celebrations:
- Kuih Raya
These traditional Malay delicacies are specially prepared for Hari Raya, ranging from sweet treats like kuih bangkit and pineapple tarts to savoury options like karipap and onde-onde.
- Rendang
Aromatic and rich, rendang is a slow-cooked beef or chicken simmered in coconut milk and spices, offering flavour with each bite.
- Lemang
Cooked inside bamboo tubes lined with banana leaves, lemang is a fragrant glutinous rice dish that pairs perfectly with rendang or spiced meat floss.
- Lontong
This comforting dish features compressed rice cakes in coconut milk-based soup, often served with vegetables, meat, or tofu, offering warmth and nourishment during Hari Raya gatherings. Originally from Johor, lontong may feature a unique flavour profile shaped by local culinary traditions and preferences, with variations in spices or herbs contributing to its distinct taste compared to lontong from other regions.
Read more to complete your Hari Raya checklist:
- Things You Need To Do For An Awesome Hari Raya
- Best Hari Raya Decorations in Malaysia
- Best Raya Instant Meals in Malaysia
30 Easy & Delicious Kuih Raya Recipes in 2025
1. Kuih Bangkit Cheese
Kuih Bangkit Cheese is a variation of the traditional Malaysian cookie known as “kuih bangkit.” Unlike the classic kuih bangkit, typically made from tapioca flour, coconut milk, and sugar, kuih bangkit cheese incorporates cheese into the recipe, adding a savoury twist to the sweet treat. The addition of cheese enhances the flavour and provides a unique texture to the cookies, making them slightly chewy on the inside while crispy on the outside.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Recommended Retail Price for One Mini Container: RM20.00 – RM29.00
*Price may vary and subject to your material cost
2. Biskut Suji
Biskut Suji, also known as Semolina Cookies, is a traditional Malaysian cookie popular during festive seasons like Hari Raya. They are subtly sweet with a hint of richness from the butter, making them a delightful accompaniment to tea or coffee during festive gatherings. Biskut Suji is cherished for its simplicity, yet it adds a touch of homemade warmth to the festive spread, making it a beloved treat among Malaysians during special occasions.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 40-45 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
3. Honey Cornflakes
Honey Cornflakes is a popular homemade snack enjoyed during the Hari Raya festivities in Malaysia. It is simple to make and is loved by both children and adults alike. These treats are perfect for sharing with family and friends during Hari Raya open houses or as gifts for loved ones. Their simplicity and irresistible taste make them a cherished addition to the festive spread, bringing joy and sweetness to the celebration.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 15 min
Cook Time: 10-15 min
Total Time: 20-25 min
Recommended Retail Price for One Mini Container: RM15.00 – RM25.00
*Price may vary and subject to your material cost
4. Biskut Makmur
Biskut Makmur, also known as Ma’amoul, is a traditional Malaysian cookie that is particularly popular during festive seasons like Hari Raya. These cookies are made from a buttery and crumbly dough that is filled with sweet fillings such as dates, ground nuts, or sometimes even sweetened coconut. The result is a delightful cookie with a melt-in-your-mouth texture and a sweet, nutty flavour.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
5. Almond London
Almond London cookies are a popular treat often enjoyed during festive seasons and special occasions. These cookies consist of a whole almond encased in a buttery cookie dough, which is then baked until golden brown. After baking, the cookies are usually rolled in powdered sugar, giving them a sweet and slightly crunchy exterior. Almond London cookies are known for their rich and nutty flavor, as well as their indulgent texture. They are often enjoyed as a delicious snack or served as part of dessert platters during gatherings, adding a touch of elegance and sweetness to any occasion.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 40-45 min
Recommended Retail Price for One Mini Container: RM 20.00 – RM35.00
*Price may vary and subject to your material cost
6. Pineapple Tart Cookies
Pineapple Tart is a classic and beloved Malaysian delicacy often enjoyed during festive occasions like Hari Raya. These tarts have a buttery, crumbly pastry base topped with a sweet, tangy pineapple jam filling. The filling is sweet, tangy, and with pineapple flavour, which contrasts with the buttery pastry base.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 55 min
Total Time: 1h 15 min
Recommended Retail Price for One Mini Container: RM14.00 – RM30.00
*Price may vary and subject to your material cost
7. Biskut Semperit Susu
Biskut Semperit Susu are a popular Malaysian cookie often enjoyed during festive seasons like Hari Raya. These cookies are known for their delicate texture and melt-in-your-mouth consistency. These cookies are cherished for their buttery flavour and tender texture, making them a perfect accompaniment to tea or coffee during festive gatherings. Their decorative appearance also adds a touch of elegance to the Hari Raya spread, making them a favourite treat among Malaysians during the festive season.
Recipe from My Weekend Plan as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
8. Kuih Bahulu
Kuih Bahulu is a traditional Malaysian snack that resembles small sponge cakes or cupcakes. These bite-sized treats are popular during festive occasions, family gatherings, and everyday snacks. To make Kuih Bahulu, a batter is prepared using essential ingredients such as eggs, sugar, and flour. Sometimes, coconut milk or pandan extract is added to enhance the flavour. The batter is then poured into specially designed moulds, typically made of metal, often shaped like half spheres or other intricate designs.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 30 min
Cook Time: 5 min
Total Time: 35 min
Recommended Retail Price for One Mini Container: RM18.00 – RM20.00
*Price may vary and subject to your material cost
Ingredients:
- 3 egg yolks
- 4 egg whites
- 100g of sugar
- 1/2 tsp of vanilla essence.
- 100g wheat flour
- 1 tbsp sweet potato flour
- 1/4 tsp baking powder
Methods:
- Sift wheat flour and sweet potato flour with baking powder.
- Beat eggs and sugar until fluffy, and add vanilla essence.
- Mix the sifted flour with the egg mixture. Stir well
- Heat the oven to 250 degrees
- Brush the mould with oil (to prevent the bahulu from sticking) and spoon the mixture into the mould.
- Bake for about 5 minutes.
9. Biskut Mazola
Kuih Mazola is a traditional Malaysian snack similar to a cookie or biscuit. It is characterised by its crispy and crunchy texture and its sweet and savoury flavour profile. To make Kuih Mazola, a batter is prepared using ingredients such as flour, sugar, eggs, and Mazola oil, a type of vegetable oil. The batter may also include additional flavourings such as vanilla or almond extract for added taste. Once the batter is mixed, it is spooned onto a baking sheet in small portions and flattened slightly with the back of a spoon. The cookies are baked in the oven until golden brown and crispy around the edges.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 40 min
Cook Time: 20 min
Total Time: 60 min
Recommended Retail Price for One Mini Container: RM18.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 2 cup/ 290g fried peanuts
- 2 1/2 cup / 315g wheat flour
- 1/2 cup / 65g icing sugar
- 1 cup Mazzola oil
- 1/2 tsp salt
- 1/2 cup peanuts (garnish)
- 1 egg yolk
- Orange dye
Methods:
- Roast peanuts without oil in a pan, air fryer, or oven until cooked and crispy.
- While warm, remove the skins by draining the peanuts.
- Grind 2 cups of peanuts into a medium texture, reserving 1/2 cup for decoration.
- Sift wheat flour and icing sugar, adding salt to the ground peanuts for flavour.
- Combine sifted ingredients with ground peanuts, gradually adding Mazola oil until a soft dough forms.
- Shape dough into cookies and place on a baking sheet, topping each with reserved peanuts for decoration.
- Brush cookies with egg yolk mixed with orange colouring, then bake at 160°C for 20-25 minutes until golden brown.
10. Chocolate Chip Cookies
Chocolate chip cookies feature a buttery dough infused with chocolate chips, resulting in a perfect balance of sweetness and richness suitable for Hari Raya. The result is a batch of irresistible cookies with a chewy texture and bursts of chocolatey goodness in every bite. These cookies are often enjoyed as a treat during Hari Raya open houses, family gatherings, or as gifts for friends and loved ones.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM10.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 1 cup butter (227g)
- 1 cup castor sugar
- 1 cup of brown sugar
- 2 eggs
- 2 tsp of vanilla essence
- 3 cups of flour (plain flour)
- 1 1/4 tsps baking soda
- 1/2 tsp salt (if using unsalted butter)
- 2 cups of semi-sweet chocolate chips
- 1 cup chopped almonds, toasted briefly
Methods:
- Beat the butter, castor sugar and brown sugar until light and fluffy. Then add eggs one by one and vanilla essence.
- Add flour, baking soda and salt (the three ingredients are sifted together first in another bowl), followed by chopped almonds and chocolate chips. Stir well.
- Use an ice cream scoop (or spoon), scoop and arrange on a baking tray lined with parchment paper (baking paper) at a suitable distance because the cookies will expand when baked.
- Bake at 170℃ for 10-15 minutes or until the cookies are browned.
11. Nestum Cookies
Nestum Cookies, are a popular Malaysian snack made with Nestum cereal, which is a brand of cereal flakes made from wheat, corn, and rice. These cookies are loved for their crunchy texture and sweet flavour. To make Biskut Nestum, a simple dough is prepared using ingredients such as flour, butter, sugar, and Nestum cereal. The Nestum cereal is typically mixed into the dough to add texture and flavour. The cookies are baked in the oven until golden brown and crispy around the edges.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 15 min
Cook Time: 20 min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM18.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 125 g of butter
- 1/2 cup caster sugar
- 1 tsp of vanilla essence
- 1 egg
- 1 cup wheat flour
- 1 1/2 tsp baking powder
- 1 cup Nestum (finely ground)
- 1 cup of original Nestum, no need to grind
- Red or green cherries (thinly sliced)
Methods:
- For dry ingredients, sift wheat flour and baking powder. Combine with ground Nestum powder and coarse Nestum.
- In a separate bowl, beat the butter (removed at room temperature) with the caster sugar until white and creamy. Add eggs and vanilla essence and beat until fluffy.
- Add the dry ingredients. Stir until thoroughly combined into a soft dough.
- Rest the dough for a while. Knead into a ball-sized round shape (a little smaller if you like small cookies). Roll the dough on the Nestum and arrange it on a tray greased with butter. Press with a fork and garnish with a cherry.
- Bake at 175°c for 20 minutes.
12. Kuih Kapit
Kuih Kapit, also known as love letters or crispy crepes, is a beloved Malaysian treat enjoyed during festive occasions like Eid al-Fitr. Its delicate, crispy texture and sweet filling make it a favorite among families and friends. Often prepared in large batches, kuih kapit symbolizes togetherness and abundance, making it a cherished addition to the array of traditional treats enjoyed during the festive season, earning its place as a quintessential Kuih Raya.
Recipe from MyResipi as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 40-45 min
Recommended Retail Price for One Mini Container: RM20.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 1 pack wheat flour
- 450 g of granulated sugar
- 120 g of margarine
- 400ml condensed coconut milk
- 4 eggs
- 1500 ml Water
- 1 tbsp of Vanilla Essence
- 1 tbsp corn flour
Methods:
- Combine all ingredients thoroughly, using a mixer for uniformity.
- Strain the mixture to ensure smoothness.
- Adjust water quantity based on coconut milk thickness: for thick coconut milk, add 1500 ml water; for thin coconut milk, also add 1500 ml water.
- Stir the flour mixture until completely smooth, ensuring no lumps remain.
- Heat the oil until hot. Then, carefully add the kapit mixture to form round-shaped kuih, shaping it into triangles or cones.
- Allow the kapit to cool slightly before serving. Optionally, fill with chocolate, Nutella, peanut spread, or peanut butter.
13. Kuih Batang Buruk
Kuih Batang Buruk is a traditional Malay snack that originated in Kelantan in Malaysia. It is a unique and flavorful dish made from glutinous rice flour and grated coconut, typically enjoyed during special occasions like Hari Raya. The cooled mixture is then cut into rectangular or cylindrical shapes resembling logs or sticks, hence the name “Batang Buruk,” which translates to “broken stick.”The finished Kuih Batang Buruk is soft and chewy, with a slightly sweet and coconut flavour.
Recipe from Aneka Resepi as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM10.00 – RM20.00
*Price may vary and subject to your material cost
Ingredients:
- 3 cups of flour (wheat flour)
- 1 1/2 cups rice flour
- 1 cup coconut milk
- 2 eggs
- 2 cups green beans
- 1 cup of granulated sugar
- 1 1/2 tsp salt
Methods:
Filling:
- Sangai (fry without oil) green beans on low heat until golden. let cool.
- Remove the skin, then grind dry green beans with sugar and salt until smooth.
Dough:
- Cook coconut milk until it boils. Then let it cool for a while.
- Mix wheat flour, rice flour, cooked coconut milk and eggs. Knead until the dough does not stick to your hands.
- Roll the dough thin and cut it into small square pieces. Roll into a cylinder shape with a hole in the middle.
- Fry the rolled dough until golden. Lift and drain excess oil.
Mix 2 methods:
- Fill the fried green beans with the blended filling. Mix well, and the filling fills the space in the dough.
14. Biskut Aiskrim
Biskut Aiskrim, or Ice Cream Biscuits, is a type of Malaysian biscuit that resemble miniature ice cream cones. They are a popular snack enjoyed by both children and adults. Biskut Aiskrim is a fun and whimsical treat, perfect for snacking or serving at parties and gatherings. They offer a delightful combination of crunchy biscuit and creamy filling, reminiscent of enjoying a scoop of ice cream in biscuit form.
Recipe from MyResepi as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 40-45 min
Recommended Retail Price for One Mini Container: RM15.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 1 cup / 250g buttercup
- 1 cup icing sugar
- 1 egg yolk
- 3 cups wheat flour (sifted)
- 3 tbsp of cornstarch
- 2 tbsp of custard powder
- 3 tbsp milk powder
- 1 tsp emplex
- 5 tbsps of almond powder
- Vanilla essence
- 300g Beryl’s dark chocolate compound
- 3 tbsps of cocoa powder
- Rainbow sprinkle
Methods:
- Stir the butter, icing sugar, egg yolk and vanilla essence using a spoon.
- Add milk powder, emplex and almond powder. Add all the sifted flour gradually so the dough does not stick to the hands.
- Hold the dough with a mould.
- Brush a little egg yolk mixed with yellow colouring on top of the ice cream stick.
- Bake at a temperature of 160°c in each oven for 20 minutes.
- Cool the cookies and dip them in the melted chocolate. Sprinkle decorative beads, and it’s done.
15. Mama Carey Cookies
These cookies are typically homemade and have become a favourite among many Malaysians due to their delicious flavour and texture. Mama Carey cookies are often made from a simple dough of flour, butter, sugar, and eggs. The recipe for Mama Carey cookies may vary depending on personal preferences and family traditions. Some versions may include oats, coconut, or other ingredients to add variety and complexity to the flavour profile.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM18.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
For the Cookies
- 200 gm butter
- 100 gm of castor sugar
- 1 egg yolk
- 1 tsp vanilla essence
- 260 gm red rose flour or wheat flour*
- 50 gm corn flour*
- 50 gm milk powder*
For the icing:
- 1 egg white
- 90g of icing sugar
- 1 tbsp cornstarch
Methods:
For Cookies
- Beat butter (room temperature) with sugar until creamy white, then add egg yolk and vanilla essence. Stir again until combined.
- Sieve the ingredients marked with *. Then, add little by little to the butter mixture until it becomes a soft dough.
- Rest the dough in the refrigerator for a while in the refrigerator, approximately 10-15 minutes.
- Remove the dough and apply with a favourite mould. Arrange in a baking tray that has been greased or lined with baking paper. Bake the cake for 10-15 minutes or half-cooked at 160 Celsius. Cool down.
- Pipe the top of the cookie with icing and pattern/shade the top using chocolate emulco. Bake again for 7-8 minutes.
For Icing:
- Beat the egg whites until fluffy, then add the icing sugar and cornstarch. Beat again until combined. Put it in a piping bag. Spread it evenly over the cookies, let it cool for a while and your cookies are ready to serve.
16. Cornflake Cookies
Biskut Cornflakes or Cornflake Cookies, are a popular Malaysian snack enjoyed during various festive occasions and gatherings. These cookies are made primarily from cornflake cereal, which gives them a unique texture and flavour. The finished Biskut Cornflakes have a crunchy texture from the cornflakes cereal and a buttery and sweet flavour from the dough. Biskut Cornflakes are versatile and can be customised to suit individual preferences by adding ingredients such as chocolate chips, raisins, or nuts.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM15.00 – RM 25.00
*Price may vary and subject to your material cost
Ingredients:
- 1/2 cup butter
- 1/2 cup caster sugar
- 1 cup wheat flour
- 1/2 tsp baking powder
- 1 cup cornflakes, finely ground
- 1 tsp of vanilla essence
- 1 egg
- 1/2 cup black raisins, add a little more if you like
- 2-3 cups of cornflakes, coarsely ground
- paper cups
- cherries, for garnish
Methods:
- Beat butter and sugar until white and fluffy. Then add vanilla essence and egg. Beat until combined.
- Sift flour and baking powder in a separate container and mix with raisins and finely ground cornflakes.
- Add little by little to the butter mixture and mix well. Do not add flour because the mixture should be pretty soft. Rest the mixture in the refrigerator for 5-10 minutes.
- Spoon the mixture and knead on the cornflakes that have been roughly squeezed into a ball shape. Put it in a paper cup and decorate it with cherries.
- Bake in the oven at 180ºc for about 15 minutes or until the biscuits are slightly browned.
- Cool to room temperature and store in an airtight container.
17. Biskut Sarang Semut
Biskut Sarang Semut, also known as Ant’s Nest Cookies or Honeycomb Cookies, is a popular Malaysian delicacy often enjoyed during festive seasons like Hari Raya. These cookies are named for their resemblance to ant’s nests or honeycombs due to their unique shape and appearance. To make Biskut Sarang Semut, a mixture of flour, sugar, butter, and sometimes eggs is combined to form a dough. The dough is then rolled into small balls and coated in cornflakes or rice bubbles cereal. Each dough ball is then pressed down in the centre to create a small well or indentation, giving the cookies their characteristic “ant’s nest” appearance. The cookies are then baked until golden brown and crispy.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 40 min
Cook Time: 15-20 min
Total Time: 60 min
Recommended Retail Price for One Mini Container: RM15.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 250g of butter
- 170g / 3/4 cup caster sugar
- 1 egg yolk
- 1 tsp vanilla essence
- 2-3 drops of yellow dye
- 180g/ 1 1/2 cup custard flour
- 120g/ 1 cup corn flour
- 190g/ 1 1/2 cup wheat flour
- Chocolate sprinkle
Methods:
- Cut the butter into small cubes and leave it at room temperature to softens quickly. In a bowl, break the egg and take the yolk.
- Put the butter and sugar in a bowl. Beat well. When the sugar is mixed, add the egg yolks and continue beating.
- Add the vanilla essence and continue beating until it becomes a creamy texture. Pour in the custard flour and mix well.
- Add corn flour and continue kneading Add wheat flour, add 1 cup first and knead well. Add the remaining 1/2 cup of wheat flour until you get a soft and easy-to-shape mixture.
- To make ant nest biscuits, you can use a grater, a maruku mould and a potato masher. Small lumps of dough, then finely grate.
- Spoon, put grated dough in a paper cup, and sprinkle with chocolate rice.
- Bake for 15-20 minutes at 160°C. Let it cool for a while and your cookies are ready to serve.
18. Chocolate Cornflakes
Chocolate Cornflakes refers to a popular Malaysian snack enjoyed during the festive season of Hari Raya. These treats consist of cornflake cereal coated in chocolate, often with additional ingredients like raisins or nuts, and are shaped into clusters or small haystacks. The resulting treats have a crunchy texture from the cornflakes cereal and a rich, chocolaty flavour. They are often served as a snack or dessert during open houses or festive gatherings, adding a deliciously sweet touch to the celebration.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Recommended Retail Price for One Mini Container: RM15.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 150 gs of cornflakes
- 150 gs of chocolate bars
- 50 gs of chopped almonds
- 1-2 tbsps of shortening, you can replace it with butter
Methods:
- Heat the oven and bake the chopped almonds at a temperature of 170°C for 10-15 minutes or until the almonds are perfectly cooked. Remove and cool.
- Pour cornflakes into a large bowl and mash a little so it is easy to spoon into a paper cup later.
- Coarsely chop the chocolate bar so that it melts quickly. Then melt the chocolate with the shortening using the double boiler method and stir until thoroughly combined.
- Pour the melted chocolate into the cornflakes bowl and mix with the chopped almonds until smooth. Spoon into a paper cup.
- Sprinkle with sprinkles or decorative sugar when the chocolate is still melted so that it sticks easily. Cool and store in an airtight container.
19. Snow Almond Cookies
Snow almond cookies are a delightful treat often enjoyed during festive seasons or special occasions. These cookies are named for their snowy appearance and the inclusion of almond flavouring or almond toppings. The dough is then shaped into small balls or crescent shapes and may be rolled in chopped almonds or dusted with powdered sugar to enhance the snowy appearance. The addition of almond extract or almond essence infuses the cookies with a delicate almond flavour, while the crunchy almonds on top provide a satisfying texture and nutty taste.
Recipe from Cookpad as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Recommended Retail Price for One Mini Container: RM20.00 – RM35.00
*Price may vary and subject to your material cost
Ingredients:
For Cookies:
- 500 gs of butter (any brand)
- 1 1/2 cups icing sugar
- 1 cup almond powder
- 1 cup full cream milk powder
- 1 cup Nestum original-fine blend
- 1 cup corn flour
- 1 tsp Emplex
- 3 cups wheat flour (I use biscuit flour-rose flour)
- 1 tsp coffee essence
- I added butter oil, the smell of cookies is very good
For Coating
- 500 gs of dark chocolate compound
- 1 tbsp butter/shortening-double boil
- Sufficient bread crumbs
Methods:
- Add butter and sugar, beat until fluffy. then add vanilla essence.
- In another bowl, add the dry ingredients, i.e. almond powder, nestum and mix until combined. then add the corn flour together with the sifted wheat flour.
- Add the dry ingredients together with the mixture of the first step and mix until the mixture does not stick to the hands.
- Shape the mixture and bake at 150°c for 25 min
- Coat the cookies with melted chocolate and sprinkle with bread crumbs. Let it cool for a while and your cookies are ready to serve
20. Almond Rocher
Almond rocher are inspired by the classic French confection known as “rocher,” which typically consists of chocolate and nuts, often hazelnuts, formed into a rounded shape resembling a rock. To make Almond Rocher Raya, a mixture of melted chocolate and crushed almonds is typically combined until well blended. This mixture is then formed into small, rounded clusters or mounds and allowed to set until firm. They are cherished for their rich chocolate flavour and crunchy texture from the almonds.
Recipe from Resepi Bonda Sayang as below:
Estimated Time:
Prep Time: 10 min
Cook Time: 20-25 min
Total Time: 30-35 min
Recommended Retail Price for One Mini Container: RM18.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 250g compound milk chocolate
- 50gm hazelnut paste
- Radiant almonds (roasted)
Methods:
- Melt the chocolate using the double boiler method.
- Add the roasted almonds to the cooking chocolate. Stir well.
- Spoon into paper cups and let it cool for a while and your cookies are ready to serve.
21. Red Velvet Cookies
Red Velvet Cookies for Raya are a delightful variation of the classic Red Velvet Cake, often enjoyed during the festive season of Hari Raya in Malaysia. These cookies capture the rich flavour and vibrant red colour of traditional Red Velvet Cake but in a convenient and bite-sized form. The cookies are then flattened and baked until they are soft and chewy, with a slightly crispy exterior. Some variations of these cookies may include chocolate chips or chopped nuts for added texture and richness.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20-25 min
Total Time: 40-45 min
Recommended Retail Price for One Mini Container: RM15.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
Ingredients for red velvet cookies:
- 1/2 cup /117g butter
- 3/4 cup / 150g castor sugar
- 1 egg yolk
- 1 tsp table vinegar
- 1 1/2 tsp vanilla essence
- 1 1/2-2 tsps red food colouring
- 1/2 cup /50g sliced almonds
- 1/2 cup /90g chocolate chips
Ingredients for the sieve:
- 1¼ cups / 160g wheat flour
- 1 tbsp cornstarch
- 2 tbsps of rice flour
- 2 tbsps of cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda/bicarbonate soda
Methods:
- Sift wheat flour, corn flour, rice flour, cocoa powder, baking soda and baking powder.
- Toast the almond pieces for 2/3 minutes or until the almonds smell, then transfer to another container
- Beat the butter and caster sugar until pale yellow. Then add egg yolk. Add vinegar, vanilla essence and red dye. Mix well.
- Add the sifted ingredients little by little.
- When mixed, add almond pieces and chocolate chips. Mix evenly and rest for a while in the refrigerator.
- Grease the tray with butter and line it with baking paper. Arrange on a baking sheet and press down with your fingers or a fork.
- Put in a heated oven for 10 minutes at a temperature of 10°C. Let it cool for a while and your cookies are ready to serve
22. Kuih Siput
Kuih Siput is a traditional Malaysian snack enjoyed during festive seasons like Hari Raya. These cookies are named for their unique spiral shape, resembling small snail shells or spirals. Each strip of dough is twisted or coiled into a spiral shape and then baked until golden brown and crispy. The result is a crunchy and savoury snack with a buttery flavour and hints of herbs or spices. Kuih Siput Savoury can be enjoyed on its own as a tasty snack or served alongside dips or spreads for added flavour. They are perfect for gatherings, parties, or as a savoury addition to festive celebrations like Hari Raya.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM15.00 – RM20.00
*Price may vary and subject to your material cost
Ingredients:
- 500 gs of wheat flour
- 150 gs of margarine
- 2 tbsps of dried shrimp
- 2 cloves of garlic, thinly sliced
- 1 tbsp curry spice
- 1 tbsp chili powder
- 1 1/2 tbsps cumin powder
- 1 1/2 tbsps of white junta powder
- 1 egg
- 5 stalks of curry leaves
- 1 tsp of salt
- 150 ml of water
Methods:
- Fry the garlic in a little oil. Fry the dried shrimp in the same oil. Finely mash both ingredients and set aside.
- Mix the flour with the curry spice powder, chilli powder, cumin powder, white cumin powder and the finely ground ingredients. Melt the butter and cool.
- Pour the melted butter little by little over the flour. Mix with your hands until it becomes like breadcrumbs. Let the butter absorb into the flour. This method will produce a crispy snail cake.
- Beat a little egg and pour it into the flour mixture, alternating with water. Mix until it becomes a soft dough. Add water if the dough is hard.
- Rest the dough for a while.
- Sprinkle some flour on the tray. Knead a little flour and press it on the snail cake mould. Place the shaped cake on the tray.
- Fry with curry leaves until golden. Cool and store in an airtight container.
23. Biskut Dam
“Biskut Dam” or checkered cookies are a type of buttery cookie with a distinctive checkered pattern on the surface. These cookies are typically made from a simple dough consisting of butter, sugar, flour, and sometimes egg yolk, which is then rolled out and cut into squares or rectangles. The squares of dough are then stacked in alternating colors (usually plain and chocolate-flavored) to create a checkerboard pattern.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 2 hour
Cook Time: 20 min
Total Time: 2 h 20 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
Ingredients for vanilla dough:
- 100g of butter
- 65g of castor sugar
- 1 egg, room temperature and stir well
- 220g cake flour, sifted
- 1 tsp of vanilla essence
Ingredients for chocolate dough:
- 100g of butter
- 65g of castor sugar
- 1 egg, room temperature and stir well
- 190g cake flour
- 30g cocoa powder
- 1/2 tsp vanilla essence
Methods:
For vanilla dough:
- Beat sugar and butter until fluffy and white. Add eggs little by little and mix well.
- Add vanilla essence and mix well. Add the sifted flour and stir until it becomes a soft dough. Cool in the freezer for 30 minutes. Remove and divide into 3 parts.
- Roll each small dough into a 4-sided shape, 1 cm thick.
For chocolate dough:
- Beat sugar and butter until fluffy and white. Add eggs little by little and mix well.
- Add vanilla essence and mix well. Add sifted flour with cocoa powder and stir until it becomes a soft dough. Cool in the freezer for 30 minutes. Remove and divide into 3 parts.
- Roll each small dough into a 4-sided shape, 1 cm thick.
How to checker cookies:
- Arrange pieces of vanilla-chocolate-vanilla dough.
- Cool back in the freezer for 30 minutes. Take out and cut the dough that was prepared earlier into a 1 m thick dough. Make sure to cut evenly.
- Take the 3 pieces of dough that were cut earlier and stack them alternately. You will be able to produce 4 long sticks of checkerboard cookie dough.
- Heat the oven to 150°C. Bake the cookies for 15-20 minutes. Let it cool for a while and your cookies are ready to serve.
24. Popia Nestum
Popia Nestum is a delicious Malaysian snack made from spring roll pastry sheets filled with a sweet mixture of Nestum cereal and sugar. Nestum cereal is a popular breakfast cereal made from wheat, corn, and rice, and it adds a unique texture and flavour to the filling. Once assembled, the Popia Nestum rolls are deep-fried until they are golden brown and crispy. The heat from the frying process caramelizes the sugar and adds a delightful crunch to the Nestum filling.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 30 min
Cook Time: 10-25 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM10.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 1 pack poppy skin
- 1/2 cup of nestum (finely ground)
- 1/2 cup horlicks
- 1/2 cup of refined sugar
- 2 tbsps of flour
- 1/4 cup water
Methods:
- Mix flour with water and set aside.
- Roll the popia skin using a satay skewer or chopstick. Make sure there is some space in the middle of the roll.
- Apply the flour mixture on the ends so that the popia skin rolls stick. Repeat the process until you run out of popia skin. Cover with a cloth to prevent drying.
- Cut the popia skin roll diagonally at a distance of 1.5cm.
- Fry until golden.
- Sprinkle with nestum, sugar and horlicks. Mix well and place in an airtight container.
25. Florentine Biscuits
Florentine cookies are a classic Italian dessert that has gained popularity worldwide, including in Malaysia suitable for kuih raya. These cookies are known for their delicate and crispy texture, as well as their rich flavour profile. After baking in the oven until they are golden brown and crispy, the Florentine cookies are often drizzled with melted chocolate or sandwiched together with a layer of chocolate ganache for added indulgence. Some variations may also include a layer of caramel or honey between the cookies for extra sweetness and stickiness.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 200g of Florentine flour
- 150g of sliced almonds
- 50g of white sunflower seeds
- 100g of green pumpkin seed
- 2 tbsp black sesame seeds
Methods:
- Heat the oven to 160°C.
- Bake the beans for 5 minutes or until crispy.
- Remove and cool. Mix the florentine flour together with the beans and black sesame. Pour onto a 14″×14″ pan lined with parchment paper. The purpose is so that the cookies do not stick later. If your oven is small, you can divide it into 2 trays and bake them separately.
- Bake at 16°C for 10 minutes. Remove and cut into small pieces while still hot. If it is cold, the cookies will break. Cut using a pizza roller or a long knife. Let it cool for a while and your cookies are ready to serve.
26. German Cookies
German cookies, or “Biskut Kentang” as known in Malaysia, are a type of buttery and crumbly cookie that originated in Germany. These cookies are typically made from a simple dough consisting of butter, sugar, flour, and mashed potatoes, which give them a unique texture and flavour. To make German cookies or Biskut Kentang, the ingredients are combined to form a soft dough. The dough is then shaped into small balls or flattened into rounds, often with the traditional crisscross pattern made with a fork.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM10.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 125g potato flour
- 80g wheat flour or superfine flour
- 125g of butter
- 40g icing sugar
Methods:
- Sift potato flour and wheat flour. Set aside.
- Beat butter and icing sugar until fluffy and pale in color.
- Add the sifted flour little by little until it becomes a soft dough. Divide into several parts according to the color you like.
- Rest the dough in the refrigerator for 1/2 hour so that the dough is easy to shape.
- Shape the dough into small round balls the size of marbles and arrange them in a tray. Press with a fork dipped in hot water so it doesn’t stick.
- Bake at 170°C for 15-20 minutes. Let it cool for a while and your cookies are ready to serve.
27. Peanut Butter Cookies
Biskut Mentega Kacang, also known as Peanut Butter Cookies, are a classic treat enjoyed worldwide, including in Malaysia. These cookies are characterized by their rich peanut butter flavour and crumbly texture, making them a favorite The result is a batch of delicious Biskut Mentega Kacang with a tender texture and a rich, nutty flavour. These cookies are often enjoyed as a snack or dessert, and they pair well with a glass of milk or a cup of tea. Their simple yet satisfying taste makes them a favourite treat for people of all ages, and they are commonly found on dessert tables during Hari Raya.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 10 min
Cook Time: 20min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM15.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 230g crunchy peanut butter
- 75g unsalted butter
- 90g of castor sugar
- 90g brown sugar
- 1 egg
- 140g self-rising flour (sifted)
Methods:
- Beat the butter, peanut butter and eggs until creamy.
- Add castor sugar and brown sugar and continue to stir until combined.
- Add flour little by little and mix until it becomes a soft dough.
- Knead the dough the size of marbles, arrange it on a baking sheet and press it with a fork.
- Bake for 10 minutes at 160°C. Let it cool and place in an airtight container.
28. Almond Cookies
Biskut Badam, or Almond Cookies, are a popular Malaysian treat enjoyed during various festive occasions and celebrations. These cookies are characterized by their rich almond flavour and delicate, crumbly texture. Some recipes may also involve rolling the dough in sliced almonds for added texture and visual appeal. After shaping, the cookies are baked in the oven until they are golden brown and crisp around the edges. The result is a batch of delicious Biskut Badam with a tender interior and a slightly crunchy exterior.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 15 min
Cook Time: 20 min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM15.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 150g of wheat flour*
- 100g of custard flour*
- 75g of cornstarch*
- 150g of butter, premium Anchor butter
- 115g of icing sugar
- 2 eggs ( egg yolk)
- 1/2 tsp of vanilla essence
- 60g of almond powder
- chopped almonds
Methods:
- Beat butter and icing sugar until white and creamy. Then add eggs and vanilla essence. Beat again until fluffy.
- Sieve the ingredients marked (*) in a bowl and mix with almond powder. Add little by little into the butter mixture that has risen earlier until it becomes a soft dough that can be kneaded. It’s okay if the dough is a little sticky.
- Rest the dough for a while, can also rest for 10 minutes in the refrigerator.
- Knead a little dough and roll it out on a 1/2 cm thick board and apply it with a mold. Garnish with egg yolk and almond sprinkles.
- Heat the oven to 170°C and bake for about 15 minutes. Let it cool for a while and your cookies are ready to serve.
29. Biskut Bijan
Biskut Bijan, or Sesame Seed Cookies, are a type of crunchy and flavorful cookie enjoyed in Malaysia and other parts of the world. These cookies are characterized by their nutty taste and the addition of sesame seeds, which provide both texture and flavour. The finished Biskut Bijan cookies have a delightful nutty flavour from the sesame seeds and a satisfying crunch with every bite. Biskut Bijan is a popular choice during festive seasons like Hari Raya. Their simple yet delicious taste makes them a beloved treat among Malaysians and a staple on dessert tables during special occasions and celebrations.
Recipe from Resepi Che Nom as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Recommended Retail Price for One Mini Container: RM18.00 – RM25.00
*Price may vary and subject to your material cost
Ingredients:
- 350g wheat flour
- 300g of refined sugar
- 250g butter
- 100g sesame seeds
- 2 egg yolks
- 1 tsp baking powder
- 1 tsp vanilla essence
- Yellow dye
Methods:
- Beat butter with powdered sugar until fluffy.
- Add the egg yolk and stir again.
- Combine wheat flour and baking powder in the egg mixture. Stir until combined,
- After that, add vanilla essence and yellow colouring. Knead the dough until soft.
- Roll out the dough according to your favourite shape.
- Brush the biscuits with egg yolk and sprinkle sesame seeds on top. Let it cool and place in an airtight container.
30. Popia Simpul
Popia Simpul is a traditional Malaysian snack that features a unique and intricate knotting technique. To make Popia Simpul, a filling is typically prepared by combining ingredients such as shredded vegetables, cooked meat or shrimp, and seasonings like soy sauce and pepper. The filling is then wrapped in spring roll pastry sheets, which are thin and crispy. Instead of being rolled into the usual cylindrical shape, the spring roll pastry is folded and knotted into an intricate knot, resembling a bow or knot. The ends of the pastry are often tucked in to secure the knot and prevent the filling from spilling out during frying. The result is a delicious and visually appealing snack with a crispy exterior and flavorful filling.
Recipe from MyResipi as below:
Estimated Time:
Prep Time: 20 min
Cook Time: 10min
Total Time: 30 min
Recommended Retail Price for One Mini Container: RM18.00 – RM30.00
*Price may vary and subject to your material cost
Ingredients:
- 1 packet popia skin
- 250g floss (serunding)
Methods:
- Cut the poppy skin into 4 parts. cut into triangles
- Place the string on top of the popia skin
- Find the tip of the top triangle to the middle. Roll and glue the ends of the popia skin with water.
- Slightly press the popia roll while rolling. Remove the water and press a little to ensure the adhesion is strong.
- Fry on medium heat slowly and needs to be turned over. Let it cool for a while and your kuih are ready to serve.
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