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Ramadan is around the corner, and it is time for fasting and feasting, but it can be difficult to keep healthy on the high sugar and high fat content of commercially prepared treats. The rush hour crowds, can make shopping for Ramadan delicacies stressful.
What can you do to satisfy your craving for the Ramadan kuih like nenek used to make? Make them yourself!
We have compiled a list of must-try at home kuihs and desserts, from the easiest and fastest that even beginners can whip up at home, to those that require a bit more skill, effort and time. To keep the kuih and dessert countdown as user-friendly as possible, we have not included treats that need special equipment not found in our tiny kitchen.
All these delights contain coconut milk better known locally as santan for its creaminess, and deliciously nutty flavour. We tested these using Ayam Brand’s Coconut Milk that comes in three variants of Coconut Milk, Coconut Milk Trim (45% reduced in fat) and Coconut Milk Super Light (75% less fat than Ayam Brand Coconut Milk) using recipes from http://www.ayambrand.com.my/raya2020.
To keep fat levels lower, none of these delicacies are fried. Most recipes are at medium sweetness, but if you are on a low-sugar diet, you can reduce the sugar to taste.
Psssstt…be in the running for exciting prizes if you make any of these kuih. Post to your Instagram or Facebook account, tag @ayambrandmy on Instagram or @ayambrandmalaysia on Facebook while using the hashtag #beRAYAmbrand and let them know why it is your favorite Ramadan or Raya delight. Contest begins April 5th and ends on June 14th with 16 weekly prizes and two grand prizes to be won!
BUBUR JAGUNG
The easiest of all the treats we tried. Simply add ingredients in order, stir over medium heat until the porridge is done. Pour into serving bowls. Top with more sweet corn. Comforting when hot, and refreshing when chilled. If you can stir a pot without incident, you can make this!
Cooking time: 20 minutes
The easiest of all the treats we tried. Simply add ingredients in order, stir over medium heat until the porridge is done. Pour into serving bowls. Top with more sweet corn. Comforting when hot, and refreshing when chilled. If you can stir a pot without incident, you can make this!
Cooking time: 20 minutes
Serves : 4 Skill
level: 1/10
BUBUR KACANG
Porridges that are mildly sweet yet rich in fibre and protein are a great way to break fast. This bubur kacang is perfect as it can be a meal in itself if you don’t have time to make a huge spread. This one pot wonder has beans, sago, corn, coconut milk and pandan for full flavor. Soak beans overnight to cut down cooking time. Put items into a large pot in the correct order, stir, simmer and ready to serve!
Cooking time: 20 minutes
Serves: 4
Skill level: 1/10
[ CLICK HERE FOR RECIPE ]
PUDDING JAGUNG
At number three is pudding jagung or sweetcorn pudding. Add ingredients in order into a large pot then stir, stir, stir on medium heat. Pour into moulds or a flat bottomed glass container, refrigerate until set. Cut into bite-sized pieces if necessary. Before serving, sprinkle with parmesan cheese for more savoury and creamy drama.
Cooking time: 30 minutes
PUDDING JAGUNG
At number three is pudding jagung or sweetcorn pudding. Add ingredients in order into a large pot then stir, stir, stir on medium heat. Pour into moulds or a flat bottomed glass container, refrigerate until set. Cut into bite-sized pieces if necessary. Before serving, sprinkle with parmesan cheese for more savoury and creamy drama.
Cooking time: 30 minutes
Serves: 12
Skill level: 1/10
[ CLICK HERE FOR RECIPE ]
KUIH TALAM
Coming in at number four is kuih talam. We’ve ranked it as slightly challenging to make because this is a two-layered kuih but the extra effort pays off because it tastes fantastic! Blend items for the top layer, place in a greased pan (talam) then steam for 10 minutes. For the bottom layer, blend the next set of ingredients, pour carefully into the same tray until it is almost full and steam for another 20 minutes. For a lighter taste, use Coconut Milk Super Light. Let it cool. Cut into bite-sized pieces or unmould individual servings. Top with sweet corn and grated coconut to make it fancy!
Cooking time: 1 hour
KUIH TALAM
Coming in at number four is kuih talam. We’ve ranked it as slightly challenging to make because this is a two-layered kuih but the extra effort pays off because it tastes fantastic! Blend items for the top layer, place in a greased pan (talam) then steam for 10 minutes. For the bottom layer, blend the next set of ingredients, pour carefully into the same tray until it is almost full and steam for another 20 minutes. For a lighter taste, use Coconut Milk Super Light. Let it cool. Cut into bite-sized pieces or unmould individual servings. Top with sweet corn and grated coconut to make it fancy!
Cooking time: 1 hour
Serves: 12
Skill level: 3/10
[ CLICK HERE FOR RECIPE ]
FRUITY AGAR-AGAR
Number five is a show-stopper for when you’re having family and friends over for buka puasa! However, it is another two-layered kuih which looks best from individual moulds which means more time, and double the dishes to wash after. Make a clear lychee jelly according to the recipe, pour into individual moulds, quickly add a selection of colourful fresh fruits. Let it set for 20 minutes, during which time you can prepare the creamy pandan coconut jelly layer. Pour it over the set fruit jelly, let it cool slightly before refrigerating. Unmould before serving on individual plates. So pretty, tasty and healthy with those fibre-rich fruits and creamy coconut. Totally worth the effort.
Cooking time: 2 hours
FRUITY AGAR-AGAR
Number five is a show-stopper for when you’re having family and friends over for buka puasa! However, it is another two-layered kuih which looks best from individual moulds which means more time, and double the dishes to wash after. Make a clear lychee jelly according to the recipe, pour into individual moulds, quickly add a selection of colourful fresh fruits. Let it set for 20 minutes, during which time you can prepare the creamy pandan coconut jelly layer. Pour it over the set fruit jelly, let it cool slightly before refrigerating. Unmould before serving on individual plates. So pretty, tasty and healthy with those fibre-rich fruits and creamy coconut. Totally worth the effort.
Cooking time: 2 hours
Serves: 6
Skill level: 3/10
[ CLICK HERE FOR RECIPE ]
KUIH SERIMUKA
Requiring more skill at number six is this two-layered delight that has a glutinous rice layer and a coconut egg custard layer. Soak the glutinous rice for half an hour before adding the other ingredients including the coconut milk for the rice layer, then steam the mix for 20 minutes. Meanwhile, prepare the coconut custard layer before ‘cooking’ it over boiling water, until it thickens slightly. Do not cook over direct flame to avoid accidentally making an omelette! Stir through the rice mixture, compact it down firmly so it holds the shape, then pour the custard mixture over it. Steam for another 30 minutes. Cool before cutting and serving.
Cook time: 1 hour
KUIH SERIMUKA
Requiring more skill at number six is this two-layered delight that has a glutinous rice layer and a coconut egg custard layer. Soak the glutinous rice for half an hour before adding the other ingredients including the coconut milk for the rice layer, then steam the mix for 20 minutes. Meanwhile, prepare the coconut custard layer before ‘cooking’ it over boiling water, until it thickens slightly. Do not cook over direct flame to avoid accidentally making an omelette! Stir through the rice mixture, compact it down firmly so it holds the shape, then pour the custard mixture over it. Steam for another 30 minutes. Cool before cutting and serving.
Cook time: 1 hour
Serves: 6
Skill level: 5/10
[ CLICK HERE FOR RECIPE ]
KUIH KASWI LABU
Kuih Kaswi Labu is a healthy treat for pumpkin lovers. It is rarely found at bazaars because this kuih is a labour of love. Steam the pumpkin, mash and cool. Make a setting solution of tapioca flour and agar powder then add the cooled pumpkin mash, coconut milk and other ingredients and mix until it forms a smooth batter. Sieve to remove lumps before pouring into a pan or individuals molds. Steam for an hour, cool and cut into squares if required. Coat with grated coconut. Yum!
Cook time: 1 hour 40 minutes
KUIH KASWI LABU
Kuih Kaswi Labu is a healthy treat for pumpkin lovers. It is rarely found at bazaars because this kuih is a labour of love. Steam the pumpkin, mash and cool. Make a setting solution of tapioca flour and agar powder then add the cooled pumpkin mash, coconut milk and other ingredients and mix until it forms a smooth batter. Sieve to remove lumps before pouring into a pan or individuals molds. Steam for an hour, cool and cut into squares if required. Coat with grated coconut. Yum!
Cook time: 1 hour 40 minutes
Serves: 15
Skill level: 5/10
