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.
140g Unsalted Butter at room temperature
30g Icing Sugar
30g 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
125g rice flour
125g 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.