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Chicken Rendang Flavored Cookies

cake & pastries

Chicken Rendang Flavored Cookies

Recipe by

Made With QL Eggs

QL Omega Eggs

See Product


Preparation time40 minutes
Cooking time20 minutes
Makes40 pieces


¼ cup oil
125 g butter
50 g icing sugar
250 g plain flour
1QL Omega Egg
2 tbsp rendang paste
1QL Omega Egg White
Chicken serunding/floss for topping

To Make Rendang Paste

1star anise
3cardamom pods
1 tsp tamarind pulp + 1/4 cup warm water
2kaffir lime leaves
1 tbsp kerisik
Sugar and salt to taste.

To Make Rendang Paste (To Blend)

1 inch galangal
1 inch ginger
½ inch fresh turmeric
2lemongrass, white part
4 cloves garlic
10dried chilies, cut and soaked in warm water to deseeded


  1. Blend all rendang paste ingredients to fine texture.
  2. In a pan, heat up oil and sauté the cinnamon, star anise, cardamom for 2 minutes. Then add in the blended rendang paste and sauté on medium heat until fragrant. Pour in tamarind juice and simmer on low heat until it is slightly dried up.
  3. Add in kaffir lime leaves, kerisik , sugar and salt. Lower the heat and simmer until the paste becomes dark red and dry. Set aside to cool.
  4. Cream butter and icing sugar until fluffy, then add in QL Omega Egg and rendang paste. Combine well . Fold in flour into the mixture to form a dough and refrigerate for 30 minutes.
  5. Slightly flatten the dough and cut the dough by cookie cutter into desire shape. Make an indentation in the center of each cookie by press down with the thumb/a round tip. Brush with egg white.
  6. Bake in preheated oven at 180⁰C for 20 minutes. Set aside to cool. Top with some chicken serunding/ floss before serve.

QL Chef Tips:

  • To shorten preparation time, readymade rendang paste can be use as substitute.
  • If you would like to have stronger rendang flavor in the cookies, you can add additional 1 tbsp of the rendang paste.

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