This is the third attempt of preparing this cookie since I started blogging last year. I am still reluctant to issue the post because it looked rather unsightly. I told myself, if I issued this post, it will be one of my ugliest cookies that I have ever prepared. However, I have finally decided to issue this post because it is a very successful cookie, with the texture that I am looking for, really melt in the mouth full of buttery flavour.
In my first attempt of making this childhood cookie, the cookie is almost shapeless possibly due to too much ghee and too little flour were used. When baked, it is not a ball but it flattened and became a biscuit shape.
In my second attempt, I get a very nice shape but the cookies were very hard. That is possibly because of the inclusion of sugar powder in the batter. I shelved the issuance of that adventure until I met my wife’s cousin during the Winter Solstice festival.
My wife’s cousin assured me that the cookies were very easy to prepare and I tend to believe what she said because it is a traditional cookie. All traditional cookies are very easy to prepare due to limitations in ingredients, baking equipment or even measuring equipment.
She told me that it is made using 2 ingredients, ghee and flour, mix and then bake. No sugar shall be added as it will make the cookie hard. Since I am still searching for a recipe for this childhood cookie, I have decided to try her verbal recipe and in fact, I always trusted verbal recipes from the elders.
Yes, what she said is correct, the result is the type of melt in the mouth buttery cookies that I am looking for. Because it melt in the mouth (meaning using your tongue to eat rather than using your teeth), it is very unlikely to have a shape.. This is a true and frank statement that I have always shared with my friends. I honestly believed that there is always a trade off between shape and texture of cookies. Sorry for being gross of asking to show what it meant by melt in the mouth!! ha-ha
The name of this cookie are many, at home, we called it ghee cookie or kueh momo. But in the internet, there were also called Kueh Arab or Kueh Makmur and if semolina flour were used, it is called sugee cookie. Obviously, this is a Middle Eastern cookie that have passed down to Malaysian Muslims especially in the Eastern States of Malay Peninsular (Terengganu and Kelantan). It was named Kueh Makmur literally translated as prosperous cookies. Wikipedia have a write up on this cookie and you may want to have a look at it. (http://ms.wikipedia.org/wiki/Kuih_makmur)
There are many recipes in the net, some called for use of egg yolks, some use egg whites, some put sugar in batter, some use semolina flour and some use plain flour.. and this recipe is one of the most basic traditional recipes using only 5 ingredients : ghee, milk powder, plain flour,salt and icing sugar..
WHAT IS REQUIRED
Servings : Make about 50 cookies of 1.5 cm diameter balls
150 grams of ghee
225 grams of plain flour
150 grams of milk powder
pinches of salt
Adequate icing sugar for rolling the balls
STEPS OF PREPARATION
Line a baking tray with parchment paper and pre-heat the oven to 160 degree Celsius.
- Stir fry the flour in a pan for about 5 minutes under medium heat. Cool and set aside. The main purpose of this step is to pre-cook the flour and make the flour lighter. However this step is optional.
In a mixing bowl with ghee, sift in plain flour, milk powder and salt. Use your hand to lightly knead until the dough is well combined. Let in rest/chill for half an hour before shaping in the refrigerator. If you can handle the soft dough, this step is optional.
- Pinch a dough and test bake a cookie. If the cookies deflated or change shape, it means that your flour is too wet. You will need to add more flour until you test bake again, the shape is intact after baking. This step is important as many times, cookies deflated after baking.
After half an hour, shape the dough into a long cylindrical shape and cut into about 10 gram per dough ball. Shape into a round ball. If it is too soft, chill it again. Place the ball in the baking tray.
Bake in the preheated oven at 160 degree Celsius for 8-10 minutes. When it is out of the oven, roll the cookie in a bowl of sugar powder. You have to be careful as the balls are very hot and fragile. Transfer the sugar dusted balls to a wire rack for complete cooling. When cooled, transfer to a container. Can keep in an airtight container at room temperature for at least 2-3 weeks.
I am blogging cookies that I have eaten during Chinese New Year when I was young. This is one of them. I like it so much because of its creamy, buttery and milky melt in the mouth texture. If you want a nice shape, you can consider adding 1 teaspoon of egg white to the batter. The cookie will be beautiful but become crispy! If you want to melt in the mouth, follow this traditional recipe and this is definitely a recipe keeper..
I have to thank my wife’s cousin, Ms. Beatrice K. this recipe and some of my friends who have generously shared with me their recipes including May L, Nor Norzela and Zahrah J. I didn’t have a chance to try all recipes as yet but I believed it will be as good as this simple recipe.
Hope you like the post today. Cheers and have a nice day.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 6,892,346 hits