Hari Raya is often synonymous with lavish feasts – from deliciously indulgent main dishes to savoury snacks, this festive season is never short of tantalising treats. Celebrate the joyous occasion by treating your guests to an irresistible dessert menu that excites the tastebuds. Your guests are sure to be clamouring for more!
Generously coated with crusted sugar, the humble kuih keria sports an ordinary appearance on the outside, deceptively veiling a rich flavour from the sweet potato filling. Since the basic recipe consists of only five ingredients (sweet potatoes, wheat flour, sugar, salt and water), it’s easy to make and customise into your own signature recipe!
Otherwise known as rice flour dessert, tepung pelita offers a delightfully creamy texture at first bite. The key to a delicious piece lies within an ideal ratio of coconut topping to pandan base – encouraging a playful mesh between salty and sweet. Wrapped in aromatic pandan leaves, one bite is all it takes to fall in love with this homely dessert.
Translating literally to ‘grilled glutinous rice’, pulut panggang is another excellent option for your savoury offerings. Interestingly, the flavour of the filling varies according to locality – people in Kelantan generally prefer serunding daging while the Sarawakian variant is often grilled plain. Dried shrimp is a popular choice in West Malaysia, generously stuffed and wrapped in banana leaves and then grilled.
Apam puteri ayu
A homely standout on its own, apam puteri ayu are simply steamed mini sponge cakes moulded into a flower-like shape. Dyed with a gorgeous green-white contrast, the heavenly combination of coconut milk and pandan extract aptly results in a deliciously rich moist cake.
Seri muka – a pandan custard and glutinous rice dessert – is often a staple not only during Ramadhan but all year round, and for a good reason, too. The unique fusion of a melty pandan custard layer and sticky glutinous rice makes for a tantalising dessert be it during teatime, snack breaks or breaking fast.
A distinctive dessert that includes a coconut cream sauce, the badak berendam literally translates to ‘soaking rhinoceros’ because of how it looks when served. The green glutinous rice balls are stuffed with a sweet coconut filling, which makes for a delicious and aesthetically pleasing treat.
Cheekily attributing its fitting name to a slightly burnt exterior, the baked pandan cake owes its densely stacked center to a rich blend of coconut milk and eggs. Contrasting nicely with crisp crusted sides for a pleasant crunch, it is then topped off with fragrant sesame seeds.
An all-time favourite for both grown-ups and children alike, it’s no surprise why the simple onde-onde is so popular during Ramadhan. Glutinous rice flour generously stuffed with gula melaka that bursts upon first bite, and rolled in grated coconut flakes for a finishing touch. Dangerously addictive once consumed, these adorable green-coloured balls are akin to little bombs of sinful delight!