Tuesday, 4 June 2019

Recipe : Kuih Makmur


Not to be biased, but my mom made the best kuih makmur in the world 💖 Nothing even came close to the goodness of her melt-in-your-mouth, fragrant cookie. 

In the spirit of festivities, I'm gonna share the full recipe as well as the tips and tricks.




So these are the 6 ingredients; butter, wheat flour, peanuts, vegetable oil, powdered sugar and ghee. 

Measurement;
  • 500g of wheat flour
  • 500g of blended roasted peanuts
  • 2 tablespoon of ghee
  • 5 tablespoon of melted butter
  • 5 tablespoon of vegetable oil
  • Powdered sugar 

Step by Step
  1. Dry roast the peanuts on minimum heat until they turned brown (evenly) and fragrant. Make sure it is constantly stirred to avoid being burnt. [sangai kacang]
  2. Transfer the peanuts into a big bowl and rub them together to loosen up the skin; which by now should be crispy and easy to remove
  3. Pick and choose the clean peanuts (pro tip : dump them in a big tray and just blow the skin away 😎)
  4. Blend some of the peanuts until no chunks can be found (keep some for the filling)
  5. Dry roast the flour. This will ensure the cookie mix to be light and airy! 
  6. Now comes the easy part. Mix the blended peanuts with roasted flour
  7. Add the melted ghee and butter (too much ghee is a big no-no as it has a distinct smell)
  8. Mix the dough evenly
  9. Add in the vegetable oil. If the dough is too crumbly, add more vegetable oil as needed
  10. Roll the dough into marble size and insert a peanut in the center.
  11. Bake the cookies for 20mins at 180C (depends on your oven)
  12. Allow the cookie to cool for about 5 minutes and gently roll em in the powdered sugar.



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