Baker infuses Chinese heritage into Raya cookies

  • Nation
  • Monday, 11 Jun 2018

Creative treats: Nur Farrah showing her mini mooncakes with various fillings.

BUKIT MERTAJAM: In a bid to produce a fusion of Hari Raya delights, Nur Farrah Diba Azhar has created unique cookies based on her mixed heritage.

Nur Farrah, whose mother is Chinese-Muslim and father is Malay, said growing up in a house with various Chinese delights inspired her to bake the cookies.

Among her creations are rambutan and corn-shaped mini mooncakes filled with red beans, pandan, lotus, coffee, tiramisu or chocolate paste.

“I am used to making traditional mooncakes during the Mid-Autumn Festival each year,” said Nur Farrah at her house in Permatang Pauh.

“A few months ago, I was brainstorming for Raya delights and decided to experiment with cookies with mooncake fillings.

“It took me two weeks of trial and error to perfect the texture of the crust.

“It is like a pineapple tart crust, but I make sure it does not harden when baked.

“I also wanted the outer layer to be as thin as possible,” she added.

Nur Farrah, 28, said she used a small oven because it was easier to control the quality of the cookies.

“I want my cookies to be the same colour and have the correct texture.

“Although this is more time-consuming, it ensures quality and a personal touch,” she said.

Nur Farrah, who has been running her business for over two years, sells more than 16 types of cookies.

These include her signature kuih kapit (love letters), which come with a variety of fillings ranging from chicken floss to chocolate and even durian.

“I have a capable team to help me think up new recipes.

“Next week, I plan to make kuih bakul dodol. It tastes like the usual kuih bakul, but the texture is like dodol,” she said.

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