KUIH
MAKMUR (SUGARED GHEE BALLS)
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The Story:
This recipe comes from my mum. She makes Kuih
Makmur every Chinese New Year without fail. I would say this is the "kuih"
that has been accompanying our family since I was in my teen. This is a recipe
worth trying. I am sure you will like it as much as I do!
INGREDIENTS:
Makes 150
500g
cake/superfine flour, sifted
350g
peanuts, de-skinned
250g
ghee (unsalted), melted and cooled
1-1½
tsp of salt
2
eggs
Icing sugar (sifted) for coating
METHOD:
-
Fry sifted flour over slow fire until it is dry, light and
leaves the sides of pan/wok.
-
Fry peanuts over slow fire until fragrant. Grind while the
peanuts are still warm.
-
Combine fried flour, ground peanuts and salt in a mixing bowl.
Blend well.
-
Add eggs and melted ghee to the dry ingredients. Beat with the
creaming attachment of your mixer at low speed to mix. Stop mixing as soon as
a dough is formed.
-
Form dough into balls of your preferred size. Place balls on
grease proof paper. Bake in preheated oven at 180 degC for 10-15 minutes.
-
Cool cookies on their baking tray for 15-20 minutes. Coat
cookies with sifted icing sugar (as shown). Store cookies in airtight
container.
NOTE:
-
These cookies may not appear to be attractive to you but
believe it or not, they are one of the most popular Chinese New Year treats
for the Malaysians! You must try it!
-
The purpose of frying the flour is to result in light and “
melt- in-your mouth” texture.
-
Although I suggested frying peanuts that have already been
de-skinned beforehand, it is actually advisable to first fry the peanuts and
then remove the skin. This way results in more fragrant peanuts, although it
may sound more complicated.
Made on 19-01-04
Written on 20-01-04
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