Chicken Rendang Flavored Cookies

Preparation time: 40 minutes
Cooking time: 20 minutes
Makes: 40 pieces


¼ cupoil
125 gbutter
50 gicing sugar
250 gplain flour
1QL Omega Egg
2 tbsprendang paste
1QL Omega Egg White
Chicken serunding/floss for topping
To Make Rendang Paste:
1star anise
3cardamom pods
1 tsptamarind pulp + 1/4 cup warm water
2kaffir lime leaves
1 tbspkerisik
Sugar and salt to taste.
To Make Rendang Paste (To Blend):
1 inch galangal
1 inchginger
½ inchfresh 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 t 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 past


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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