Malaysian Kaab el Ghazal - Malaysian Stuffed Crescent Cookies

Ingredients

In the Malaysian adaptation of Kaab el Ghazal, the traditional Moroccan flavors are replaced with Malaysian ingredients and spices. The original almond filling is substituted with a variety of Malaysian fillings such as coconut, pandan, and palm sugar. The pastry dough is also made with Malaysian ingredients, giving it a unique flavor and texture that is distinctively Malaysian. We alse have the original recipe for Kaab el ghazal, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 1 tablespoon pandan juice 1 tablespoon pandan juice
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 9g, 6g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the desiccated coconut, grated palm sugar, pandan juice, and vanilla extract until well combined. Set aside.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin circle. Using a round cookie cutter, cut out circles from the dough.
6. 6.
   Place a small spoonful of the coconut filling onto each dough circle. Fold the circle in half to form a crescent shape and press the edges to seal.
7. 7.
   Arrange the stuffed crescent cookies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. 8.
   Remove from the oven and allow the cookies to cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Desiccated coconut — Make sure to use unsweetened desiccated coconut for the filling.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.
• Pandan juice — If fresh pandan leaves are not available, you can use pandan essence or extract as a substitute.

Tips & Tricks

• For a more pronounced pandan flavor, you can add a few drops of pandan essence to the dough.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Dust the cookies with powdered sugar just before serving to enhance their appearance.

Serving advice

Serve the Malaysian Kaab el Ghazal as a delightful treat with a cup of hot tea or coffee. They are perfect for afternoon tea or as a sweet ending to a Malaysian-inspired meal.

Presentation advice

Arrange the Malaysian Kaab el Ghazal on a serving platter or in a decorative tin. Dust them with powdered sugar for an elegant touch. You can also garnish the platter with fresh pandan leaves for a pop of color.