#hariraya

Everyone always wants seconds or thirds of this awesome recipe – we think it’s because it's a classic cheesecake recipe– but it’s even better with the slight tartness of lemon inside. Tips for making this cheesecake great?

• • Make sure your cream cheese is soft, and at room temperature before starting to avoid lumps. It’s also best if your eggs and sour cream are at room temperature too.
  • Go crazy with the crust: do you want Oreo or Chocolate Chip Cookie? Or any cookie or flavour of a graham cracker? Oh, and if you're a fan of the Lotus Biscoff biscuit crust, that works too!

The same goes with topping, use what you like – Speculoos cookie crumbs, little berries, the list goes on.

Photo by Cookido It’s Raya season! With all the talk about the glorious Hari Raya dishes that will be cooked for gatherings, one dish will never shy away from the spotlight. That’s right, it’s Ayam Masak Merah! The mere mention of this dish will send all avid Nasi Padang lovers into salivating mode. What’s not to love about this dish? It hits all the right notes with the fragrant tang of lemongrass and ginger, the fiery kick of the sweet sambal and flavourful turmeric infused chicken. In fact, Ayam Masak Merah has become synonymous with Hari Raya festivities and sighted in many local Nasi Padang or Nasi Campur stalls in Singapore and West Malaysia. While there are many variations to this traditional heritage recipe, this one’s sure to bring your taste buds dancing in ecstacy. What’s the secret to whipping up a great tasting Ayam Masak Merah? The key will be a longer cooking time for your sambal and being adventurous with your sugar options for sweetening of the dish. Just skip the white sugar and opt for a combination of gula melaka

For Muslims all over the world, Hari Raya Aidilfitri is a festive event that calls for a glorious celebration to usher in the blessed month of Syawal. This day also marks the end of the holy month of Ramadan when Muslims fast for 30 days from dawn to dusk. Celebrations of Hari Raya in Singapore and Malaysia are very similar — families visit one another, seek forgiveness and feast together to strengthen bonds of faith among the community. And no Hari Raya bonding is complete without the delicious sweet treats and kuihs! From the delicious Tapak Kuda to the highly sought after Kuih Sugee, the options for kuihs are endless. We're delighted to share this recipe for a crowd favourite — the famous Almond London! To make your baking experience enjoyable, we recommend using the

Who can resist Ondeh Ondeh? This Southeast Asian sweet treat has everything we love about dessert in this region – coconut, gula melaka, and it’s oh-so-soft and chewy! Today, we’ve got the ultimate Ondeh Ondeh recipe for you. This recipe is contributed by passionate homecook Hedy over at Share Food. Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh’s skin a firmer structure that makes the wrapping of gula melaka much easier! Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. You can check out her Instagram account #Chefanista where she shares her heirloom recipes! Read the full story here. But in the meantime, let’s make Ondeh Ondeh! Can't get enough of Ondeh Ondeh? Try our hugely popular Ondeh Ondeh Cookies recipe!

A buttery and irresistibly sweet recipe from our friends at Sharefood.sg! Indulgent butterscotch and gula melaka match perfectly with the buttery cookie base, making these Ondeh Ondeh Cookies a favourite for anyone with a sweet tooth. A recipe from home cook Faeez, who shares her passion for baking on her website.

You might have seen these at local bakeries or at roadside/hawker stalls next to other colourful kuihs - a little brown muffin capped with a sweet banana slice. Think of it as a more delicate, softer version of the classic banana cake! We love harum manis (directly translated to fragrant-sweet) because of its pillowy soft texture, caramel notes and lovely banana fragrance. It's deceptively easy to make too, but be sure to have the right ingredients on hand. For starters, we recommend using pisang raja, a popular type of local banana instead of other kinds of bananas (i.e. pisang Tanduk, pisang Kepok etc) as it vastly improves the outcome of your kuih. You may have to visit your local wet market to get your hands on these. Pisang raja is widely considered the king of bananas for eating and cooking. It is about 10 to 15cm long, with thick skin and faceted shape. The flesh of pisang raja is truly unlike other bananas - it's deep yellow and almost orange, and the level of sweetness is much higher. Tip: Goreng pisang made with pisang raja also tastes much sweeter (a mellow kind of sweetness) than those made with other banana varieties. Back to harum manis! For the baking moulds, you can use smaller cupcake moulds or smaller muffin tin moulds. Traditionally, harum manis should be eaten in one bite and regular Western-sized moulds might be too large. The

It's not easy to find kerepek layang layang anymore, but today we have a time-tested recipe for this sweet snack. What does it taste like? First, it has crispy layers that are coated with icing sugar, so it's like eating a very small sugar-coated biscuit. Each piece is bite-sized, so before you know it - you could finish the entire bottle (trust us, we tried!). It's extremely easy to make because it's essentially just spring roll skin - which you can find everywhere - and icing sugar. Take care to use icing sugar and not any other type of sugar, otherwise the snack won't have the same mouthfeel. The water and the cornstarch will come together to form a glue. Mix it first and if it's not sticky, add more cornstarch.

A Malay delicacy, the Bingka Gula Melaka is a soft, chewy and delicious traditional tapioca cake. With an inviting aroma of Gula Melaka and coconut milk, this treat is sure to be a family favourite. More importantly, this is an extremely easy dessert for home bakers to whip up. This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Talam Keladi, Kuih Harum Manis, Kuih Tapak Kuda, Kuih Permata, and Kuih Nagasari.

In Surabaya, spiku Surabaya refers to a three-layered cake, prepared using a different technique. Two batter mixes are prepared, one with naturally produced yellow colour, the other mixed with cocoa powder to produce a dark brown colour. The batter mixes are poured into two different baking tin and baked in the oven. To assemble, the cake is layered on top of the other with a thin layer of fruit jam in between.

Traditional Malay Cucur Badak is deep fried sweet potato with coconut filling. Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.