Kueh Momo Sarawak III

This is a must have for festival, seems like i can't have enough of this.  This was made to give away for friends and relatives early this year on CNY.  It was so delicious, its literally melt in your mouth.  I double the recipe for this batch, here is the recipe link to my previous Kueh Momo Recipe Here

Cashew Nut Cookies

This is one hell of a luxury crunchy cookies that you must have for festivals.  Its yummy and delicious, so easy to make!

So delicious and addictive!! 

CASHEW NUTS COOKIES

INGREDIENTS:-

(A)

200g Butter / Margerine

80g powder sugar

(B)

1 egg yolk

1/2tsp vanilla

1/4tsp salt

(C)

280g super all-purpose flour (sift)

20g corn starch / custard powder (sift)

1/2tsp baking powder (sift)

150g Roasted cashew nuts ( Roast nuts 180c for 10 minutes, ground with food processor, set aside )

2 egg yolks ( egg wash )

Cashew nuts for topping ( raw )   

Cookies cutter

METHOD:-

* Beat (A) until light and fluffy.  Add in (B) beat until all combine.

* Add (C) flour, corn starch/custard powder, BP mix with a mixer until all combine, fold in 150g ground cashew nuts with a mixer to mix well.

* On a working table.  Place a layer of cling wrap on work area.  Place dough on cling wrap.  roll with rolling pin thickness of 1/2cm thick, cut dough with cookies cutter of your desire shape.  

* Place on a baking tray that has already line grease paper.

* Press halve cashew nut on top of cookie, brush with egg wash.

* Bake at 180c for 25 - 30 minutes. ( for 2nd or last tray might need to cut down few minutes the duration of baking as the oven is hot might burn cookies easily )

* When cookies are done, remove from oven, transfer to wire rack to cool and store in airtight container.

Traditional Chinese Peanut Cookies

Countless times of making this aromatic crunchy childhood Chinese Peanut Cookies for CNY and Raya Festival over the years.  It is time to share this to all of you.  

This recipe yield quite a large quantity, im happy with the amount as i usually made this to give away for relatives and friends.  This recipe by Nasilemaklover as i did some adjustment.  

To make the cookie dough is simply easy, just mix everything into a large bowl and done, the only thing that is time consuming is having each ball to be measured.  As i mentioned this recipe yield a large quantity of cookies, well if you do this along, you might need a chair to sit down comfortably from rolling, measuring, stamping to brushing,...huuuu......only if you love baking, you won't complain about it.... and be very patience like do not stress out!! *lol 

Happy Baking!!

TRADITIONAL CHINESE PEANUT COOKIES

INGREDIENTS:-

( I make around 230 pcs )

930g or 6 cups Roasted Skinless Peanuts ( original recipe used skinned peanuts )

( roast peanut for 180c, 30mins or until aromatic )

780g or 6 cups Plain Flour

280g or 2 cups Icing Sugar

1/2tsp + 1/4tsp Salt

280g Vegetable Oil ( original recipe used lard )

180g Peanut Oil 

2-3 egg yolks for egg wash

1 chopstick for cookies stamping

METHOD:-

* Roast and chop peanut finely with food processor. 

* In a large clean bowl.  Combine flour, sugar, salt, chopped peanuts, mix well with whisk.  Add in oil and form a dough.

* Pinch dough each weight 10g, roll into ball and line on baking tray.  stamp with back of chopstick.

* Top with egg wash.

* Bake at 170c for 25 minutes. 

* Let it cool before store into an airtight jar.

    

Butter Cookies

I bake again for the 3rd time, this time the batter result just like the very 1st time ive made.  It was firmed, easy to shape and not soft.  Note that if butter didn't beat to fluffy stage when butter mixed with egg, it will caused a soft dough which is so hard to handle.  

So remember to beat butter until all fluffy and so as the step butter mixed with egg. Good luck and Happy Baking!!!

BUTTER COOKIES

INGREDIENTS:-

125g Butter / Margerine

70g powder sugar

half an egg

160g super fine flour/cake flour

40g potato starch/corn starch

Pinch of Salt

METHOD:-

* In a bowl, beat butter until fluffy/double volume.  Add in egg slowly continue beat until light and double volume.

* Sift in flour and starch mix well to combine with a mixer.

* Spoon dough into a traditional piping tube.  Press down handle to form cookie shape straight on baking pan that has line with grease paper.

* Repeat until all done.  

* Decorate with cut cherries on each cookies

* Bake at 170c for 25 - 30 minutes. ( for 2nd or last tray might need to cut down few minutes the duration of baking as the oven is hot might burn cookies easily )

* When cookies are done, remove from oven, transfer to wire rack to cool and store in airtight container.

Kueh Momo Sarawak II

27.12.2014 - Make a double amount of kueh momo sarawak specially for my sister. Yummy.  Here is the recipe link kueh-momo-sarawak and sharing here some pics of kueh momo in the making :) Enjoy

Beautiful, the moment you pop in your mouth, it just crumble and melts away....yummy!  When i was staying in Brunei, i used to order or buy during every Hari Raya/Lebaran.  i never thought of making it myself but since i moved to Indonesia. No way no how i could get them, so the only way is to make myself.  Because of this, i think its really encourange myself to learn so much not only to make this cookies but has been encouraged me to bake alot of stuff that i couldn't think that i can do it myself.    

 My precious is enjoying the sugar... :)

 So yummy!!! Melt in your mouth :) 

Happy Baking

Kueh Momo Sarawak

18.12.2014 - Make yummy Kueh Momo recipe adapted from Sunflower food galore.  I make twice on the same time. My first batch made about 39pcs and 2nd batch slightly smaller about 42pcs.  I really have no regret making so much, these little snow balls really so delicious, it simply melts in your mouth.

Ingredients:
250g plain flour or all purpose flour
40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)
75g full cream milk powder*
150g ghee (clarified butter)
1/4 tsp salt
1 egg yolk

about 1/2 cup sifted icing sugar (confectioner sugar)

*Full cream milk powder is not common in UK. It is available in some big supermarkets like Sainos at the Asian products shelf, or in most Asian, Chinese or Middle Eastern grocery stores. If you prefer not to use or cannot find full cream milk powder, can sub with skimmed milk powder granules. Granules need to ground to powder using a coffee grinder or mini blender.

Method:
Add flour to wok or frying pan. Dry fry at medium low heat for about 5 - 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.

Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add this to flour.

Add milk powder and icing sugar.

Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.

Melt ghee in microwave for about 20 - 30 sec. Beat in the egg yolk.

Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed.

The dough is crumbly but should form a lump when squeeze together.

Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces.

Squeeze each small piece again into a rough lump. Continue forming these little lumps.

Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 - 2cm diameter.

Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.

Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 - 15 minutes till light golden. Momo balls will expand slightly after baking.

Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder. They are very fragile, be gentle and don't crowd the bowl.

These kuih momo will keep fresh for couple of weeks in airtight container.