28.01.2014 - Batam. It has been a longtime i was looking for Peanut Makmur Recipe but couldn't find one. However, i found a kueh Makmur/Momo recipe with the ingredients quite similar to what i am looking, so i used this recipe with a little modification, it turn out really the Makmur that i have been looking for. It would be that melt in your mouth makmur due to the peanuts that i added but i am after this result :)
If you want to stick to the original recipe, you could omit the peanut and any additional that ive used for this peanut makmur.
Ingredients:
250g plain flour or all purpose flour
150g roasted peanut ( i added )
40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)
75g full cream milk powder*
150g ghee ( i used anchor unsalted butter 200g )
1/4 tsp salt
1 egg yolk
about 1/2 cup sifted icing sugar (confectioner sugar)
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.
Fry peanuts over low fire until fragrance. Grind while the peanuts are still warm. Put aside.
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 and roasted peanut.
Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains. Melt ghee/butter in pan for few sec.
Transfer melted butter/ ghee and and 1 egg yolk mixture into the dry ingredients. Mix with a spatula 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 into size of the makmur/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. Makmur/Momo balls will expand slightly after baking. I bake at 180c 20 mins
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 makmur/momo will keep fresh for couple of weeks in airtight container.
Happy Baking!!
If you want to stick to the original recipe, you could omit the peanut and any additional that ive used for this peanut makmur.
Ingredients:
250g plain flour or all purpose flour
150g roasted peanut ( i added )
40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)
75g full cream milk powder*
150g ghee ( i used anchor unsalted butter 200g )
1/4 tsp salt
1 egg yolk
about 1/2 cup sifted icing sugar (confectioner sugar)
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.
Fry peanuts over low fire until fragrance. Grind while the peanuts are still warm. Put aside.
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 and roasted peanut.
Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains. Melt ghee/butter in pan for few sec.
Transfer melted butter/ ghee and and 1 egg yolk mixture into the dry ingredients. Mix with a spatula 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 into size of the makmur/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. Makmur/Momo balls will expand slightly after baking. I bake at 180c 20 mins
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 makmur/momo will keep fresh for couple of weeks in airtight container.
Happy Baking!!
No comments:
Post a Comment