I have no clue there are such cookies. Heard that it is a new invention by a bake shop in Singapore to celebrate SG50 in 2015. Also heard that it costs $40 per tin of 30 cookies. I have never tasted another version, but it is quite clear that a nasi lemak cookie should remind one of nasi lemak.
Nasi lemak… coconut, ikan bilis, chilies, nuts. And so I set out to create it. If I give it to my son who is a very sharp taster and he recognizes the taste in one bite, then I am successful.
So it took me two iterations. He helped me adjust the taste, make it a bit saltier and make the top resemble the mouth feel of the ikan bilis nuts that goes with nasi lemak.
Nasi Lemak Cookies
- 140 g Unsalted Butter at room temperature
- 30 g Icing Sugar
- 30 g Ikan Bilis powder dry fry ikan bilis till crispy than grind into powder, sieve
- 2 Tbsp Nasi lemak sambal bought or home made, increase if you like it spicier
- 1 egg white
- 125 g rice flour
- 125 g Plain flour
- 1/2 teaspoon salt
- 2 Tbsp ikan bilis - fried dry fried or roasted to crispy
- 2 Tbsp nuts - fried dry fried or roasted to crunchy
- 1 egg yolk for egg wash
- Preheat oven to 180C.
- Cream the butter, chili paste and sugar until light and fluffy.
- Add the egg white, and emulsify that.
- Add the flours, ikan bilis powder and salt, until it comes to a dough. Do not overmix.
- Stir in the nuts.
- Shape them into 1/2 tablespoonful balls.
- Egg wash with the egg yolk (add a few drops of water), and place an ikan bilis on top. Sprinkle coarsely ground salt over cookies if you like the rough texture like the ikan bilis with nasi lemak.
- Leave the egg wash to dry.
- Egg wash a second time.
- Bake for 12 minutes on a high shelf.