KUIH MAKMUR

(Snowball Cookies)

Hi Everyone!

In this video I am going to share with you a “Kuih Makmur” (雪球饼) recipe.

Melt-in-mouth peanut ball with cookie like texture, coated with white snowy icing sugar is so addictive that you will crave for more after each mouthful.

“Kuih Makmur” also known as “Kuih Momo” and “Snowball Cookies” in some places, is a festival delicacy that is popular in Malaysia, Singapore, Sarawak and Brunei. It is a traditional Malay dessert that is usually prepared only during the Eid Al-Fitr (Hari Raya Aidilfitri) festival. You might find that there are many ways to prepare Kuih Makmur. There is no right or wrong recipe to create this beautiful and delicious dessert. Each recipe is prepared to suit the taste and preferences of their origin.

This lovely recipe was passed down from my late grandmother to her daughter-in-law (i.e. my mom). I am happy to share this recipe here.

Recipe Notes:

You could substitute the clarified butter (Ghee) with butter or margarine if you prefer.
I used a fan forced oven set to 150°C to bake the Kuih Makmur for 15 mins. If a conventional oven is used the temperature would be 170°C.

INGREDIENTS FOR KUIH MAKMUR

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(Make ±50 balls)

✅️ 500g Plain Flour

✅️ 250g Unsalted Roasted Peanut

✅️ 350g Pure Icing Sugar

✅️ 180g Clarified Butter (Ghee)

METHOD OF PREPARATION:

Pound the roasted peanuts finely in small batches at any one time in the mortar. Transfer the pounded peanuts into a bowl and set them aside.
Sift flour into a cool stir fry pan. Stir the flour continuously over LOW heat for 10 min. Be careful to not burn the bottom. The flour will feel lighter and fluffier to stir when they are ready. Switch OFF the heat and continue to stir until they are slightly cooled.
Transfer the flour into a bowl containing the pounded peanuts. Stir them together to mix thoroughly. Add clarified butter and stir them to combine well.
Scoop a portion of the peanut dough with a 1 Tbsp measuring spoon. Press the dough in the spoon until they are fully filled and remove the dough from the spoon. Lightly squeeze, release, turn, and then squeeze the dough again in the palm until a round ball is formed. Transfer the completed peanut balls into a bowl. Repeat the same steps until all the dough are shaped to round balls.
Line a tray neatly with baking paper. Arrange the peanut balls in the tray about 1.5cm apart. Transfer the tray to a preheated fan forced oven set to 150°C. Place the tray at the lowest rack of the oven and bake the peanut balls in batches for 15 mins each batch.
Sift the icing sugar into a deep pan and set them aside.
After 15 mins.... Remove the tray from the oven. Carefully place the baked peanut balls into the deep pan containing the icing sugar while they are still hot. Shake the pan to roll the peanut balls in the icing sugar to coat generously. The icing sugar will easily stick to the peanut balls while they are still hot. Transfer the Kuih Makmur into a bowl. The Kuih Makmur can be kept in an airtight container after they are completely cooled.

RECIPE PHOTO GALLERY