THERMOMIX

Hari Raya Recipe Collection

 Welcome
Assalamu’alaikum wbt & good day to the CooknShare Community,

Syawal is the time when we start looking at our recipe books or call our mom and grandma for
their secret recipes. I remember my first time celebrating Hari Raya away from my family,
Mom will give her ‘agak agak’ recipe while I scramble to figure out the exact amount of
ingredients that I need to cook our favourite Hari Raya food.

I wish I had a Thermomix back then, so I can easily weigh and cook the meals based on her
instructions. I’m sure all of us here feel the same. How we wished Thermomix was in our life
earlier, so prepping meals will be simplified while old time traditions can still be passed on.

This year, 2021 we are still fighting the pandemic. Most of us are unable to go back to our
hometown to celebrate Hari Raya. But that shouldn’t stop us from preparing our heritage
food to be enjoyed with our immediate family members.

The CooknShare Thermomix team presents to you a Hari Raya recipe collection. This is a
compilation of personal recipes & carefully picked ones which the CooknShare Ramadhan-
Raya recipe team have tested & approved.

We hope you enjoy making delicious meals using your Thermomix and making new memories
this Lebaran.

Stay safe, stay home and Selamat Hari Raya.

Ikhlas from CooknShare Team.
Table of
Contents
Prepping TM6 Hacks................................................. 4
Pantry Must Haves .................................................... 5
Main Menu.................................................................. 6
Pulut Kuning & Beef Rendang ................................... 7
Ghee Rice & Ayam Rose............................................. 9
Lontong & Kuah Kacang............................................ 12
Sayur Lodeh................................................................ 14
Lemang Cuppies ........................................................ 16
TM6 Express Dendeng............................................... 17
Mee Rebus CikNa...................................................... 18
Cookies ........................................................................ 20
Cookidoo Cookies ...................................................... 21
Dodol DJ..................................................................... 22
Choc Chips Famous ................................................... 23
MFlurry Oreo Cookies............................................... 24
Mini Nutella Pod........................................................ 25
Biscoff Butter Cookies............................................... 26
Pineapple Tarts........................................................... 27
Cakes & Desserts........................................................ 28
Cookidoo Cakes & Desserts ...................................... 29
Butter Cake................................................................. 31
Kek Batik.................................................................... 32
Talam Cendol............................................................. 33
Trifle Custard............................................................. 34
Agar-agar Milo.......................................................... 35
Drinks.......................................................................... 36
Cookidoo Drinks ....................................................... 37
Sirap Rose................................................................... 38
Soda Gembira............................................................. 39
Bandung Laici............................................................ 40
Watermelon Slushie................................................... 41
Air Jagung .................................................................. 42
Thank You.................................................................. 43
Prepping TM6 Hacks
Hari Raya Recipe Collection by CooknShare

Peel Onions & Garlics

1. Separate any twins on your onion and cut both ends' tips.
2. Insert 1100 g water into mixing bowl.
3. Place 250 to 400 g onions of choice at a time.
4. Set for 30 to 50 sec/Reverse/speed 3.
5. Either strain the onions in a sieve or scoop onions out
and remove skins.
6. Repeat process till all onions are finished.

Watch the how-to video here

Deseed Dried Chilli

1. Place 250 g - 300 g dried chilli into mixing bowl.
2. "Gunting":
a. For curly & long chillies: Turbo/2 sec/1 time or 30
sec/Reverse/speed 6)
b. For short & straight chillies: 5sec/Reverse/speed 5
3. "Tampi": Place Varoma tray on the Varoma lid. Pour cut
dried chilli onto the Varoma tray, and sieve. The chilli
seeds will drop onto the Varoma lid.
4. Repeat process as needed.
Watch the how-to video here

De-skin Toasted Peanuts

1. Toast peanuts: Coat peanut with 1/2 tsp oil. Toast in an Air
fryer at 175°C/8 mins or oven at 180°C/30 mins (while
stirring every 10 mins).
2. Place the butterfly whisk into the mixing bowl.
3. Insert 300 g of roasted peanuts and set to 30 sec/
Reverse/speed 3.5.
4. Sieve peanut skin using either the Varoma tray, Varoma dish
or sieve.
5. Repeat process as needed.

Watch the how-to video here

4
PANTRY MUST HAVES
Explore the High-Temp function of Thermomix TM6 with these
staples for Asian cooking! Only with the Thermomix TM6 can you
introduce flavourful “wok-like fragrance” into every dish!

CRISPY GARLIC SLICES TOASTED PEANUTS

CRISPY IKAN BILIS SHALLOT OIL

5
 Main Menu
Hari Raya Recipe Collection by CooknShare
Pulut Kuning & Beef Rendang

Datin Jamaliah
Inspired by Comfort Food by Anis Nabilah
Multilayer Pulut Kuning
& Beef Rendang
Ingredients

Pulut Kuning - To Soak Overnight

500 g glutinous rice – washed
1 tsp turmeric powder
1 tsp salt
700 g water
1 asam keping

Santan mixture for pulut

200 g santan
1 tsp salt
1 tsp sugar
Cook Serving Source
Beef Rendang 50 min 8 persons Datin
100 g shallots Jamaliah
300 g red onions, cut into halves
8 garlic cloves Instructions
25 g fresh ginger
5 stalks fresh lemongrass, white part only 1. The night before, soak the rice with all ingredients
25 g fresh galangal listed.
25 g fresh turmeric 2. On the day, prepare the santan mixture for pulut.
9 bird’s eye chilli, adjust to taste (optional) Set a bowl on the mixing bowl lid, weigh in & mix
20 g dried chillies, deseeded, soaked to soften the coconut milk, salt & sugar.
3 tbsp toasted coconut paste (kerisik) 3. Place shallots, red onions, garlic cloves, ginger,
500 g fresh coconut milk lemongrass, galangal, turmeric, bird’s eye chillies
60 g palm sugar and dried chillies into mixing bowl, chop 30
1200-1500 g tenderloin beef, cut 2 inches sec/speed 10. Scrape down sides of mixing bowl
3 pieces fresh turmeric leaves, thinly sliced with spatula.
5 kaffir lime leaves 4. Add other ingredients except salt, kaffir lime leaves
2 tsp salt, adjust to taste and turmeric leaves into mixing bowl. At the same
2 tsp tamarind paste time, strain the glutinous rice into Varoma dish.
Make holes to let vapor through to ensure glutinous
rice is well cooked. Place Varoma dish on top of the
lid. Cook 30 min/Varoma/Reverse/Spoon.
5. Pour in the santan mixture into the pulut & mix
well. Place a tied daun pandan in as well.
6. Add salt, kaffir lime leaves and turmeric leaves into
mixing bowl. Place varoma dish with pulut on top.
Continue cooking for 20 min/Varoma/Reverse
/speed spoon.

8
Ghee Rice & Ayam Rose

Datin Jamaliah
& Comfort Food by Anis Nabilah
 Ghee Rice
Cooking time: 45 minutes
Servings: 6-8 persons
Source: Datin Jamaliah

Pair Ghee Rice or affectionately known

as Nasi Minyak with various side dishes
like Ayam Rose, Daging Masak Hitam or
Ayam Masak Merah.

Ingredients Instructions
Ingredients A
1. Place ingredients A into mixing bowl, chop 5
10 shallots
sec/speed 7.
5 garlic cloves
20 g ginger 2. Add ingredients B, saute 5 min/120°C/speed
spoon.
Ingredients B 3. Add ingredients C, boil 10 min/100°C/speed
1 cinnamon stick spoon.
2 star anise 4. Add ingredients D, activate rice cooker
5 cloves function.
5 cardamon pods 5. Transfer into serving dish and garnish.
50 g vegetable oil
50 g ghee
3 pandan leaves

Ingredients C
1000 g water
3 tsp salt
2 tsp turmeric powder

Ingredients D
500 g basmathi rice
50 g raisins

Ingredients E
Fried shallots
100 g roasted cashew nuts
10
 Ayam Rose Cook Serving Source
Comfort Food by
30 min 8 persons
Ingredients Anis Nabilah

1 tbsp coriander seeds

1 tbsp cumin seeds 1 fresh green chili, deseeded
1 tsp fennel seeds 1 tbsp kas-kas
1 tsp black peppercorns 140 g ghee
20 g dried chilies, deseeded, soaked in 1 star anise
hot water to soften 2 cloves
100 g onions, cut into quarters 2 cardamons
60 g shallots 1 cinnamon stick
3 garlic cloves 250 g coconut milk
10 g fresh ginger 1 can (400 g) tomatoes or vibe
1 stalk lemongrass, white part only, tomatoes cut into wedges
bruised 1200 g chicken (1 whole chicken)
10 g fresh galangal 60 g raw honey
10 g fresh turmeric 1 tsp salt
3 candlenuts some fresh coriander, to garnish

Instructions
1. Place coriander seeds, cumin seeds, fennel seeds, and black peppercorns into the
mixing bowl, roast 3 min/100°C/speed 1. Remove mixing bowl lid, let it cool for 5
minutes.
2. Grind 1 min 30 sec/speed 8.
3. Add dried chilies, onion, shallots, garlic cloves, ginger, lemongrass, galangal, turmeric,
candlenuts, green chili and kas-kas, blend 30 sec/speed 10. Scrape down sides of
mixing bowl with spatula.
4. Blend again 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.
5. Add ghee, star anise, cloves, cardamom and cinnamon stick, saute 8 min/ 120°C/speed
1.
6. Add coconut milk, tomatoes, chicken, honey and salt, cook
16min/Varoma/Reverse/speed spoon. Transfer to a serving dish and garnish with
coriander. Serve hot.
11
Lontong, Kuah Kacang & Sayur Lodeh

Cookidoo & Nora D Zain

Lontong (Nasi Impit) &
Kuah Kacang

Ingredients
Nasi Impit
Cook Serving Source
350 g long grain white rice, rinsed
1350 g water 50 min 6 persons Cookidoo
1 pandan leaf, cut into 3 pieces
1 tsp salt

Instructions
Kuah Kacang
4 - 7 dried red chillies, deseeded, to taste Nasi Impit
warm water, for soaking 1. Line a square baking tin (18 x 18 x 5 cm) with
300 g roasted unsalted peanuts muslin cloth and set aside. Place rinsed rice into
50 g vegetable oil mixing bowl and chop Turbo/2 sec/1 time.
70 g eschalots 2. Add water, pandan leaf and salt. Remove
4 garlic cloves measuring cup and place simmering basket on
2 ½ cm piece fresh ginger, peeled mixing bowl lid. Cook 25-28 min/90°C/speed 2
2 ½ cm piece fresh galangal, peeled until rice is soft.
1 stalk lemongrass, white part only 3. Carefully remove pandan leaf. Transfer cooked rice
2 candlenuts into prepared baking tin and flatten with spatula.
50 g tamarind paste Cover with muslin cloth, then a small chopping
500 g water board (or similar flat object). Place a heavy weight
50 g palm sugar item onto chopping board (such as heavy tins or
1 tsp salt, to taste jars) and set aside at room temperature for a
minimum of 6 hours. Cut into cubes (2.5 cm) to
serve.

Kuah Kacang
Hint & Tips:
You can store Kuah Kacang in a sealable container
in the refrigerator for up to 1 week.
1. Soak chillies in warm water for 5 minutes to soften.
2. Place peanuts into mixing bowl and mill 10
sec/speed 6. Transfer into a separate bowl and set
aside.
3. Using simmering basket, drain chillies. Place oil,
eschalots, garlic, ginger, galangal, lemongrass,
candlenuts and drained chillies into mixing bowl
and chop 5 sec/speed 6. Scrape down sides of
mixing bowl with spatula.
4. Add reserved peanuts and saute 8
min/120°C/speed 2.
5. Add tamarind paste, water, palm sugar and salt,
Cook 8 min/100°C/speed 2. Serve as dipping
sauce with meat or vegetable dishes, compressed
rice cakes or satay.

13
 Sayur Lodeh
Cooking time: 28 minutes
Servings: 6-8 persons
Source: Nora D Zain

A traditional comfort food of cubed rice

with creamy coconut gravy will transport
you to home sweet home, anytime!

Ingredients Instructions
Ingredients A 1. Place ingredients A into mixing bowl, blend 10
80 g shallots sec/speed 8. Scrape down with spatula and repeat
30 g fresh turmeric or 2 tsp turmeric powder if necessary.
20 g dried shrimps or anchovies (soaked and 2. Add ingredients B and sauté 6 min/120°C/speed 1.
drained) 3. Add ingredients C and sauté
Ingredients B 4min/120°C/Reverse/speed spoon.
30 g coconut oil 4. Add in ingredients D and cook
10min/Varoma/Reverse/speed spoon.
1 lemongrass (white part only), bruised
5. Add ingredient E. Ensure volume of liquid and solid
10 g galangal, bruised
do not exceed 2.2 L level of mixing bowl. Cook
1 fresh red chilli, deseeded and julienned
8min/ 98°C/Reverse/speed spoon.
Ingredients C 6. Transfer to a serving bowl. Serve hot.
100 g fresh prawns 7. Eat with nasi impit (lontong), kuah kacang, and
100 g potato, cut into cubes crunchy bilis (anchovies) sambal.
100 g carrot, cut into matchsticks 4 cm
100 g sengkuang, cut into matchsticks 4 cm
100 g long beans, cut 4 cm length
100 g cabbage, cut into square chunks
Hint & Tips:
1 medium brinjal, halve and cut in chunks To ensure the gravy can last longer:
Ingredients D Do Not cook it on Raya's Eve (the day before raya)
500 g water Always cook it in the morning. However you can
150 g tempe, sliced into 0.5 cm thickness prepare and cut the vegetables at night and keep it
Ingredients E ready in the fridge.
400-500 g coconut milk Saute the vegetables in ingredients C.
Boil the base gravy without santan longer to ensure
50 g dried bean curd sticks (fucuk), soaked till soft,
its well cooked.
drained and cut in 4 cm length
Other option is to separate the coconut milk and only
2 pieces hard tofu, cut into cubes
add it when you plan to eat or treat your guests.
20 g glass noodle, soaked till soft and drained
Therefore your sayur lodeh will always be fresh
(optional)
Skip glass noodle if you prefer your gravy to be
1 tsp salt
soupy.
14
Lemang Cuppies & TM6 Express Dendeng

Datin Jamaliah & Nora D Zain

 Lemang Cuppies
Cook Serving Source
30 min 8-10 persons
Ingredients
500 g glutinous rice
400 g thick coconut milk
200 g water
1.5-2 tsp salt
1-2 tsp sugar
Muffin/paper cups
Hint & Tips:
Another option is to place lemang
cuppies into varoma dish and steam
30-40 mins/Varoma/speed 3.
If you are not using santan pekat,
you do not need to add water.
If you are using coconut cream,
please dilute with water.
Datin
Jamaliah
Instructions
1. Weigh 500 g glutinous rice, wash and
soak overnight.
2. Place coconut milk, water, salt and sugar
into mixing bowl. Mix 20 sec/speed 4.
3. Layer banana leaves inside muffin/paper
cup. Fill 3/4 of the muffin/paper cups with
glutinous rice.
4. Add coconut milk mixture to cover the rice.
Lift and drop the cup a few times to make
sure the coconut mixture and glutinous
rice are properly mixed.
5. Using an air fryer, cook 30 mins, 160°C.
6. Let it cool at room temperature before
removing the lemang from muffin/paper
cups.
16
 TM6 Express Dendeng
Ingredients Instructions Cook Serving Source
40 min 6 persons Nora D Zain
500 g beef (preferably sirloin or
topside), cut into strips (0.5-1 cm 1. Chop ginger 5 sec/speed 6. Marinate beef strips
thick x 4-5 cm width/length) with chopped ginger and sweet soy sauce for 15-30
20 g ginger minutes.
20 g sweet soy sauce 2. Search Browned Beef Strips recipe in Cookidoo.
120 g coconut oil Place and weigh 20 g coconut oil and 250 g
3 cloves garlic marinated beef in MB. Ensure the beef strips evenly
100 g red onions distributed inside. Proceed straight to Hi Temp.
15-20 g dried red chillies Adjust timer to 3.5 minutes.
(deseeded and soaked in hot water 3. Drain the liquid/beef broth to another container.
till soft) Keep only the beef strips inside the MB. Bruise it 5
5 bird's eyes chillies (optional) sec/Reverse/speed 4. Remove and set aside.
20 g palm sugar 4. Repeat step 2 & 3 for another round of 20 g coconut
60 g salty soy sauce oil and 250 g beef strips.
1 stalk lemongrass, white part 5. Add 80 g coconut oil, garlic, onion and chillies inside
(bruised) MB. Sauté 5 min/120°C/speed 1. Then coarsely
salt to taste blend 10 sec/speed 5.
100-150 g fried shallots 6. Add palm sugar, salty soy sauce, lemongrass and
beef broth. Apply lid cover without MC. Put

Hint & Tips: simmering basket on top of the lid. Stir fry 8
min/120°C/speed 1.
Results for step no 2 may varies depending 7. Put back the browned & bruised beef strips into the
on the type of meat and the thickness. MB and cook for 5 min/Varoma/Reverse/speed
Please adjust the time or speed if necessary.
spoon.
Use oil that has been used to make fried
shallots as it gives a nice fragrant smell!
8. Finally add fried shallots and just stir 1

Abbreviation:
min/Reverse/ speed spoon.
MC: measuring cup 9. Ready to serve with lemang, ketupat, nasi impit or
MB: mixing bowl simply just hot white rice!
17
Mee Rebus CikNa
Harlina Salim
Mee Rebus CikNa
Ingredients
Beef stock
450 g beef (preferebly 'daging keting')
1000 g water
1 inch ginger
1 cinnamon stick
1 star anise
3 whole cloves Cook Serving Source
3 cardamon seeds 3.5 hr Harlina Salim
8-10 persons
2 tsp salt

Mashed sweet potato Instructions

500 g sweet potato
650 g water Beef stock
1. Place all beef stock ingredients and activate slow cook
Mee rebus gravy function, 3 hour/98°C. Transfer into bowl and set aside.
3 garlic cloves
50 g cooking oil Mashed potato
170 g dried chilli, blended 1. Place potatoes and water into mixing bowl, boil 18
30 g dried shrimps, blended min/100°C/speed 1. After that, mash 40 sec/speed 10
3 tbsp brown sugar, adjust to taste (do not set to speed 10 immediately. Gradually increase
2 tomato, cut into 4 the speed from speed 4 to speed 10).
1 chinese celery, cut in 1 inch 2. Transfer into a bowl and set aside.
2 tsp salt
2 tbsp fried shallots Mee rebus gravy
1. Place garlic into mixing bowl, chop 5 sec/Reverse/speed
Cucur krak kruk 5. Add cooking oil, saute 5 min/Varoma/speed spoon.
1 cup all-purpose flour 2. Add dried chillies, dried shrimps and sugar, cook
1 cup rice flour 8min/Varoma/speed spoon.
3 tbsp cornstarch 3. Add mashed sweet potatoes and beef stock, salt and
1 bunch chives, cut in 1 inch tomatoes, cook 15 min/100°C/speed spoon.
1 tbsp dried shrimps, finely blended or fresh prawns 4. Lastly, add fried shallots and chopped celery, and leave
2 cup water for 5 mins before transferring into a large serving dish and
set aside.
Mee rebus condiments
Yellow noodles, boiled Cucur krak kruk
Beef, thinly sliced 1. Place all ingredients except chives into mixing bowl, mix
Fried tauhu, thinly sliced 10 sec/speed 6.
Cucur krak kruk (Watch video) 2. Add chives and mix, 5 sec/Reverse/speed 3. Transfer
Boiled eggs, cut in halves into a bowl and deep fry in hot cooking oil, flip the cucur
Bean sprouts halfway through, until golden and crisp.
Red and green chillies, thinly sliced
To serve, place yellow noodles and other condiments into
For garnishing serving bowl, then add a portion of sliced beef and few ladles
Spring onion, coarsely chopped of mee rebus gravy. Serve with cucur krak kruk and garnish
Parsley, coarsely chopped as desired.
Fried shallots
Lime/calamansi, cut in halves

19
 Cookies
Hari Raya Recipe Collection by CooknShare
 COOKIES

SEMPERIT COOKIES BUTTER BISCUITS

DOUBLE PEANUT CRANBERRY ALMOND

COOKIES COOKIES

BISCOFF OATMEAL BEN'S CHOCOLATE

COOKIES COOKIES

21
 Dodol DJ

Cooking Serving size Source

60 minutes 300 g Datin Jamaliah

Ingredients Instructions
500 g fresh coconut milk 1. Place all ingredients into mixing bowl. Cook 30 min/
250 g glutinous rice flour 100°C/speed 3.
200 g palm sugar (less sweet 2. Rest for 5 mins and continue cooking for another 30
version) min/ 100°C/speed 3.
1/2 tsp salt

Hint & Tips:

It is suggested to let the machine rest for 5 mins after 30 mins of cooking to prevent hot motor warning.

To get darker dodol, mix 100 g palm sugar with 100 g molasses sugar (gula merah).
You can add 2 pandan leaves tied into a knot for the first 30 mins but reduce the speed to 1 or 2.

After 60 mins, check the texture. If you like it thicker, rest the machine for 5 mins then continue to cook for another
10-20 mins. It is possible to double the recipe. Add every 30 mins then rest 5 mins until desired texture is achieved.

22
 Choc Chip Famous

Cooking Serving size Source

30 minutes 40 pieces Kartini Karim

Ingredients Instructions
250 g cold butter, unsalted (cut in 1. Place butter, sugar, egg and vanilla essence in mixing
cubes) bowl and mix 2 min/speed 3.
1 1/4 cups brown sugar 2. Add flour, cornflour, baking powder, sodium
1 egg bicarbonate, salt and oil, mix 40 sec/speed 4.
1 tsp vanilla essence 3. Add chocolate chips and almond nibs, stir 30 sec/
2 1/2 cups all purpose flour speed 3.
4. Bake one baking tray after another for 14 minutes
1/2 cup corn flour
(170°C) until cookies are golden brown. 5. Allow to cool
1 tsp baking powder
on a cooling rack before serving or storing in an air-tight
1 tsp sodium bicarbonate
container.
1 tsp salt
6 tbsp vegetable oil
2 cups chocolate chips Hint & Tips:
Almond nibs (optional)
Freeze overnight. Next day, weigh each 8gm and form into
walnut-size balls and place them 5 cm apart on prepared
baking trays.

23
 MFlurry Oreo Cookies

Cooking Serving size Source

45 minutes 50 pieces Nian Onga

Ingredients Instructions
120 g cold butter, salted (cut in 1. Place butter, sugar and vanilla essence into mixing bowl.
cubes) Mix 2 min/speed 3.
100 g caster sugar 2. Add cream cheese and mix for 30 sec/speed 3.
1 tsp vanilla essence 3. Add all purpose flour and cornflour, mix 10 sec/speed 4.
90 g cream cheese 4. Add oreo crushed and choc chips, mix 10 sec/speed 3.
90 g all-purpose flour 5. Form dough into small balls (8 g), roll onto 120 g oreo
crushed making sure they’re fully covered outside the
30 g cornflour
cookie dough.
70 g oreo crushed
6. Arrange on a baking tray and bake in the preheated
50 g choc chips
oven, 30 mins (150°C) or until the edges are lightly
120 g oreo crushed - to rolls the
browned. Allow to cool completely on a cooling rack
cookie at last step
before storing to an airtight container.

24
 Mini Nutella Pod

Cooking Serving size Source

20 minutes 60 pieces Kartini Karim

Ingredients Instructions
Ingredients A 1. Preheat oven to 180°C and line 2 baking trays with
250 g cold butter, unsalted (cut in baking paper.
cubes) 2. Place butter, brown sugar, egg and vanilla extract in
80 g brown sugar mixing bowl then mix 2 min/speed 3.
2 egg 3. Add flour, cornflour, baking soda and salt then mix 40
2 tsp vanilla extract sec/speed 4.
4. Weigh each dough 5 g, roll it into a ball and then roll it
around the almond nibs. Make an indentation on the
Ingredients B
centre to fill the nutella in after bake.
400 g all-purpose flour
5. Bake one baking tray at a time for 10-12 minutes
2 tsp corn flour
(170°C) until cookies are golden brown. Allow to cool on
2 tsp baking soda
a wire rack before piping in the nutella. Store in an
1 /2 tsp salt airtight container.

Ingredients C
200 g almond nibs
350 g Nutella for filling
25
 Biscoff Butter Cookies

Cooking Serving size Source

15 minutes 60 pieces Kartini Karim

Ingredients Instructions
Ingredient A 1. Preheat the oven to 180°C. Line a baking sheet with
250 g cold butter, unsalted (cut in baking paper and set aside.
cubes) 2. Place butter, icing sugar, salt, biscoff spread and vanilla
90 g icing sugar extract in mixing bowl, then mix 20 sec/speed 4.
1/2 tsp salt 3. Add egg whites and mix 10 sec/speed 4 .
150 g biscoff spread 4. Add the flour and mix 20 sec/speed 4. Transfer to a
piping bag with a fluted tip then refrigerate for 20
1/2 tsp vanilla extract
minutes. Clean and wipe dry the mixing bowl.
5. Using the pastry bag and piping nozzle, pipe into a
Ingredient B
round dough on the prepared baking sheet and bake for
2 eggs white
10 minutes at 170°C, or until the cookies are golden.
Take out of the oven and let cool.
Ingredient C
240 g all-purpose flour
60 g cornflour
Hint & Tips:
Sprinkle biscoff crumble on top before bake in the oven.

26
 Pineapple Tarts
Ingredients
Pineapple Jam
1500 g pineapples, peeled, eyes and core
removed, cut into cubes
100 g sugar Cooking Serving size Source
30 minutes 40 pieces Thermomix
1 cinnamon stick (optional)
Malaysia

Tart Pastry Instructions

70 g rock sugar
200 g plain flour Pineapple Jam
200 g cake flour 1. Place pineapples into mixing bowl, chop 5 sec/
80 g milk powder Speed 5. Scrape down sides.
20 g cornflour 2. Repeat the step 3 times. Drain blended pineapple
300 g cold butter, unsalted (cut in cubes) with Varoma dish to discard excessive liquid.
2 egg yolks 3. Place blended pineapple pulp, sugar and
1½ tsp salt cinnamon stick into mixing bowl, place a
½ tsp vanilla extract simmering basket on top of the lid, stir fry 30 min/
1 egg, lightly beaten + 1 tsp milk (egg wash) 120°C/ Speed 2.
4. Thicken the jam at 10 min/Varoma/ Speed 2.
Prolong time if needed, until desired texture
Assembly & Shaping achieved.
1. Flatten the dough and fill the center with reserved 5. Transfer into a bowl and allow to cool. Divide the
jam ball, wrap into a ball and place on a baking tray. jam into 70 small balls (each 8 g).
2. Repeat the steps for remaining dough balls and jam.
Preheat oven to 170°C.
3. Using a pastry brush, brush pastry surface with Tart Pastry
beaten egg wash mixture. 1. Place rock sugar into a cleaned mixing bowl,
4. Bake in a preheated oven (170°C) for 20 minutes
pulverise Turbo/2 sec/2 times.
until lightly brown (reduce by 10-20°C for fan forced
2. Add plain flour, cake flour, milk powder and
ovens).
cornflour, pulverise Turbo/1 sec/2 times.
5. Allow to cool completely on cooling rack. Serve
3. Add butter, mix 20 sec/speed 4. Add egg yolks,
immediately or store in an airtight container.
salt and vanilla extract, mix 20 sec/speed 4 or
until soft dough forms.
4. Transfer the dough to a bowl, cover with cling film
and refrigerate for 20-30 minutes if the dough is
too soft.
5. Divide the dough into 70 small balls (each 12 g).

27
 Cakes & Desserts
Hari Raya Recipe Collection by CooknShare
 CAKES

BASIC CHOC CUPCAKES BURNT CHEESECAKE

KEK SARANG SEMUT WAJIK

SOFT DATE CAKE WITH WHOLE ORANGE BUNDT

WALNUTS CAKE

29
 DESSERTS

KUIH SAGO LAYERED CUSTARD

LYCHEE PANNA COTTA SALTED CHOCOLATE

CARAMEL FUDGE

STICKY TOFFEE TIRAMISU EXPRESS

PUDDING

30
 Butter Cake

Cooking Serving size Source

60 minutes 30 pieces Kartini Karim

Ingredients
250 g butter, softened and cut in cubes
160 g caster sugar
½ tsp natural vanilla extract (optional)
5 eggs, A size
50 g fresh milk
250 g self-raising flour
Hint & Tips:
Make sure you have prepare vanilla extract,
eggs and milk in one measuring cup. In
step 3, you will need to pour the liquid
through the hole of mixing bowl lid while the
machine is running.
Instructions
1. Preheat oven to 170°C. Line a 20 cm x 20 cm square cake
tin with baking paper. Set aside.
2. Place butter and sugar, mix 20 sec/speed 5. Insert butterfly
whisk. Continue to beat 1 min 30 sec/speed 3.5.
3. Mix 40 sec/speed 3.5, adding vanilla extract, eggs one at a
time and fresh milk through the hole of mixing bowl lid onto
rotating blades to beat the mixture into a smooth batter.
4. Add self-raising flour, mix 20 sec/speed 3.5. Remove
butterfly whisk. Transfer cake mixture to prepared square
cake tin.
5. Bake for 30-40 minutes (170°C) or until a cake tester
skewer or toothpick comes out clean when it is inserted in
the centre of the cake. Allow to cool in cake pan for 10
minutes. Transfer to a serving plate and let cool completely.
Cut and serve.

31
 Kek Batik

Cooking Serving size Source

10 minutes 25 pieces Kartini Karim

Ingredients Instructions
300 g marie biscuits - break into 4 1. Add cubed butter into bowl, mix 3 min/60°C/speed 2.
227 g butter, cut in cubes 2. Add milo and condensed milk, mix 2 min/60°C/speed 2.
250 g milo 3. Set 2 min/Reverse/speed spoon, and slowly put in the
125 g condensed milk biscuit through the lids. Remove mc.
4. Arrange into a baking tray and refrigerate.

32
 Talam Chendol
Cooking time: 1hr 30minutes
Servings: 25-30 pieces
Source: Nik Hazlini

Imagine showcasing this impressive

traditional talam kueh for your family &
guests. Beautiful layers in creamy perfection!

Ingredients Instructions
Bottom layer Bottom layer
200 g rice flour 1. Add rice flour, coconut milk, water, cornflour,
sugar & salt into mixing bowl. Mix 5 sec/speed 5.
250 ml thick coconut milk
2. Cook for 7 min/Varoma/Speed 3 till thicken.
450 ml water
3. Add in cendol and mix 5 sec/Reverse/speed 2.
1 tbsp cornflour
4. Grease and line a (10x10x2) baking tray with a
150 g caster sugar plastic sheet, and place in the Varoma dish.
1 tsp salt 5. Pour mixture into the lined baking tray and steam
400 g cendol for 25 min/Varoma/speed 2.
6. After cooked, scrape the surface lightly with a
Top layer fork.
300 g brown sugar/ gula Melaka Top layer
500 ml water 1. Add brown sugar & water into mixing bowl and
150 g flour cook for 8 min/100°C/speed 2 or till sugar is fully
4 eggs size A dissolved. Pour into another bowl & let the it cool
250 ml thick coconut milk a bit.
1/2 tsp salt 2. Add all other ingredients into mixing bowl and
cook for 7 min/Varoma/speed 3.
3. Add in cooled sugar and cook for 3
min/Varoma/speed 3. Add 2-3 mins cooking time
till you see steam coming out.
4. Pour over the bottom layer and then steam
30min/Varoma/speed 2.
5. Cool before cutting & serving.
33
 Trifle Custard
Cooking time: 20 minutes
Servings: 10 persons
Source: Nik Hazlini

Desserts are always FUN to eat...

but this one, is even fun to MAKE!

Ingredients Instructions
1 tin evaporated milk 1. Add evaporated milk, water, yolks, custard
100 ml water flour & sugar into mixing bowl, cook for
2 egg yolks 6min/Varoma/speed 3.
3 tbsp custard flour 2. Add vanilla essence and mix 10 sec/speed3.
4 tbsp sugar Pour into a jug or bowl for assembly later.
1 tsp vanilla essence Rince mixing bowl.
7 g jelly powder 3. Add jelly powder, sugar, water, strawberry
70 g sugar emulco and coloring into mixing bowl and
1000 ml water cook for 6 min/Varoma/speed 3.
1 tsp strawberry emulco 4. Start the assembly with first layer: Cubed
2-4 drops of red coloring Sponge cake & coat with fruit cocktail's juice.
5. For the second Layer, pour the custard over
For assembly: & even out the surface. Then layer on the
Sponge cake - cubed fruits.
1 can of fruit cocktail - separated from 6. For the top layer, pour the jelly over. And
its juice leave to set in the fridge.

Hint & Tips:

This recipe's jelly is not hard and will be wobbly.
Lessen the water for a harder consistency.

34
 Agar-agar Milo
Cooking time: 15 minutes
Servings: 12 persons
Source: Datin Jamaliah
Watch the video - click here

All-time favorite!
because it's delicious, easy and it's MILO!!!!

Ingredients Instructions
11 g agar-agar strips 1. Place agar-agar strips and water into mixing
700 g water bowl. Boil 10 min/100°C/speed 2.
120 - 150 g Milo 2. Add milo, condensed milk and salt. cook for
80 - 100 g condensed milk 3 min/95°C/speed 3.
1/4 tsp salt 3. Transfer into baking tin. Allow to cool
completely and refrigerate until set.

35
 Drinks
Hari Raya Recipe Collection by CooknShare
 DRINKS

MANGO & CAYENNE JUICE VIRGIN RASPBERRY

MOJITO

CITRUS SYRUP IMMUNE BOOSTER -

LEMON GINGER HONEY

THAI ICED TEA BUBBLE TEA

37

Ingredients
400 g white sugar
100 g water
170 g rose water (see Tips)
1 pinch salt
60 g glucose syrup (see Tips)
2 tsp natural vanilla extract
1 tsp natural food colouring (pink)
fresh rose petals (optional - see Tips)
Rose Syrup
Cooking time: 5 minutes
Servings: 35 portions
Source: Cookidoo
You can make your own syrup, customized
to your own liking & needs
And use this as a basis to many other
homemade drinks - like Soda Gembira,
Bandung Laici and other desserts.
Instructions
1. Place sugar, water, rose water, salt and
glucose syrup into mixing bowl and heat 5
min/100°C/speed 1.
2. Add vanilla, food colouring and rose petals
(optional), stir to combine, then set aside to
steep for at least 10 minutes.
3. Allow syrup to cool, then using a fine-mesh
sieve, strain into a sterilised glass bottle or jar.
Serve as desired (see Tips).
Hint & Tips:
You can find glucose syrup at some major
supermarkets and at speciality food stores.
You can find rose water at speciality food
stores.
If using fresh rose petals, be sure to use only
unsprayed rose petals.
Use rose syrup as a cordial, drizzled over
crushed ice or in milkshakes.
You can store this syrup in the refrigerator for
up to 1 month.
38
 Soda Gembira
Cooking time: 4 minutes
Servings: 8 persons
Source: Shariza Hamzah

Fun to look at
Refreshing to drink
and VERY easy to make!

Guarantee Gembira!

Ingredients Instructions
500 g ice cubes 1. Insert butterfly whisk into the mixing bowl.
1 can of evaporated millk (425 ml) Add in ice cubes, milk and syrup into mixing
50-100 g syrup (eg: rose or pandan bowl.
flavored) - adjust to taste & color depth 2. Mix for 4 min/Reverse/speed 2.
500 g ice-cream soda 3. While mixing, after 2 minutes, add in the
500 g Sprite/ 7-Up ice-cream soda & sprite through the mixing
bowl lid slowly.

Hint & Tips:

The amount of syrup will also determine the
depth of color of your soda ^_^

39
 Bandung Laici
Cooking time: 10minutes
Servings: 4 persons
Source: Nik Hazlini

Another option to quench your thirst

featuring your homemade rose syrup.
Substitute laici for longan if you like...

Ingredients Instructions
250 g condensed milk
1. Add condensed milk, lychee syrup from the
1 can lychee in syrup - separate lychee
can, rose syrup and UHT milk in mixing
from the syrup
bowl. Blend 30 sec/speed 4-10, gradually
10 g rose syrup
increased.
1 liter UHT milk
2. Transfer to a serving jug.
Water accordingly
3. Add lychee and ice cubes in the serving jug.

Hint & Tips:

If you want to add in ice cream soda, you
may add it in only when the juice is fully
cooled. If not, milk texture will be affected
(risk of cultured milk).

If you want the juice to have a different

colour, add in syrup that is milkier in colour
earlier, then, add syrup that is more red later.

40
 Watermelon
Slushie
Cooking time: 5 minutes
Servings: 4 persons
Source: Recipe Community AU

Perfect in our tropical weather!!

Be creative and add other fruits in for a more
jazzed up version of the slushie, and you
have your own Boost Juice shop!

Ingredients Instructions
30 g raw sugar (to taste) 1. Place sugar in the mixing bowl and blitz for
250 g watermelon 10 sec/speed 9.
1 tbsp fresh mint 2. Add watermelon, mint and ice and blend 50
300 g ice cubes sec/speed 8 until the desired slushiness is
achieved.

41
 Air Jagung
Prep time: 1 minute
Servings: 8 persons
Source: Azyan

With only 4 ingredients from your kitchen

pantry, so good that you can enjoy easy &
homemade corn drink.

Have them with or without ice cubes, tasty!

Ingredients
280 g whole kernel corn (1 can)
100 g evaporated milk
80 g condensed milk
670 g water (700 ml)
Instructions
1. Place all ingredients into mixing bowl.
2. Mix 30 sec/speed 10.
3. Pour into a jug. Place in fridge until ready to
serve.

42
 THANK YOU

A special thanks to Nian Onga our editor who worked on

the compilation and design for this amazing e-book.

Our heartfelt thanks to our customers in the

CooknShare community, cause without you, we wouldn't
be where we are right now. You are always our source of
inspiration to be better advisors.

And last but not the least, thank you to the CooknShare
advisors for always sharing the joy of cooking with
Thermomix. Special thanks for contributing time, effort
and their recipes to be shared in this e-book.

If you like to cook & share your Thermomix creations,

we invite you to join the CooknShare team and give back
to our community together. And at the same time,
make new friends & earn a little extra.
Do connect with CooknShare advisors today.

Salam Syawal & continue to Cook & Share!

CooknShare Team
https://www.facebook.com/groups/CookShareThermomix/
https://cooknshare.my/
CookNShare Youtube Channel

43
 CONTRIBUTORS

Recipe
Contributors
Kartini Karim
mykidznkitchen

Nora D Zain
mommythermoninja

Datin Jamaliah Abdullah

julajuli73

Nian Onga
nianskitchen

Harlina Salim
Ramadhan-Raya
luvbites.byharlinasalim E-Book Team
Nik Hazlini Nian Onga
nik_hazlini_nini nianskitchen

Shariza Hamzah Afiza Halin

thezenskitchen fiza.cooks

Azyan Liyanie
azyansh liyaniyanie

Cookidoo Nora D Zain

mommythermoninja
Thermomix Malaysia
Hanim
Comfort food by Anis Nabilah noorhanim_edros

Recipe Community Australia Kartini Karim

mykidznkitchen

Datin Jamaliah Abdullah

julajuli73

Hafizah
hafizahsamsudin