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Hari Raya is only a week away which means it is time to prepare and store those kuih raya in air-tight containers. In the past, kuih raya were made traditionally in large quantities and often required complexity, precision and time to nail it. Over the years, due to modern creativity and culture, these biscuits were replaced by the more-popular almond london cookie and pineapple tarts.

Food and memory sure does link side by side. This Raya, we are here to jog your memory and help you reminisce your childhood by making these old-school kuih raya at home. Feel the nostalgia and share them with your loved ones.

1. Biskut Makmur

Biskut Makmur is made traditionally using ghee, flour and groundnuts. It has been a recipe passed down from many generations now. Biskut Makmur is known for its sweetness and light texture making it the kids’ favourite.

Biskut Makmur arranged in paper cupsa




  1. On a dry pan, toast the flour while constantly stirring for 4-5 minutes.
  2. Then, sieve flour and the icing sugar onto a bowl. Add ghee in parts and mix well. Your dough is now done.
  3. For the filling, grind the toasted groundnuts and mix in the icing sugar.
  4. Take small portions of the dough (use a tablespoon if unsure), flatten it and place a teaspoon of filling on each. Then, roll the portions into ball-like shapes.
  5. Transfer cookies to a tray lined with baking paper and bake for 20 minutes at 160⁰C.
  6. Finally, top the cookies with icing sugar.

2. Kuih Batang Buruk

Batang Buruk biscuits have also been popular among Malaysians for long. The origin of its name is quite self-explanatory as the biscuits look like old logs. But we promise it tastes better than it looks! These biscuits are crunchy, coated and filled with a milky soft texture. The pastry is traditionally made from scratch and is difficult to achieve. For the rescue, this recipe uses a simple alternative – spring roll sheets!

Tasty 'Batang Buruk' biscuits



  1. Cut spring rolls sheets into sizes of 2 cm x 3 cm and roll using a straw.
  2. Let rest for 10 minutes and then fry till slightly golden.
  3. In a separate bowl, mix green bean flour, icing sugar and milk.
  4. Toast the mixture on a dry pan until fragrant. Remove once done.
  5. Finally, fill and top the fried spring rolls with the mixture.

3. Biskut Suji

Suji biscuits are made for most festive occasions in Malaysia. Similar to Biskut Makmur, suji biscuits are soft and it even melts in your mouth. This recipe uses minimal shelf-stable ingredients and is easy to achieve.

Suji biscuits lined on a baking tray



  1. Sift plain flour and sugar in a large bowl followed by semolina flour. Mix well.
  2. Add ghee in parts and mix until the dough is firm and smooth.
  3. Take small portions of the dough (use a tablespoon if unsure) and roll them into ball-like shapes on your palm.
  4. Place a cherry bit on the top of each biscuit.
  5. Spread some butter on a baking tray, line the biscuits and bake at 160⁰C for 20 minutes.

4. Sarang Semut

These delicious biscuits are also an old-school favourite and have a unique method to make. The dough will be grated and then baked to form crispy little biscuits.

Sarang Semut biscuits in small paper cups



  1. Beat butter and sugar until dissolved and smooth. Add egg yolk and mix well.
  2. Then, add vanilla and a few drops of colouring. Mix well. 
  3. Sieve and fold in the flour into the mixture until firm and smooth.
  4. Grate the dough to get string-like bits.
  5. Fill small paper cups with them and bake at 150⁰C for 15 minutes.

Hungry for more Ramadan delights?

Check out some of our top Ramadan recipes:


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