Kuih momo (a.k.a Kuih Makmur) is my absolute favourite in every Chinese New Year. I would always eat these cookies and savour the sweetness as it melts in my mouth. After countless attempts, I finally found the exact texture and taste I wanted from this cookie! For those of you who never tasted kuih momo, you must definitely give it a try! The cookie is rich with ghee and milky flavour, and will crumble easily in one’s mouth, thus very fragile.
There are a couple of details that separates kuih momo from other cookies:
- Ghee – Ghee or clarified butter is used instead of regular butter. When I made this in Manchester and didn’t realise ghee was available in the city, I used the regular butter and let me tell you it is one of the hardest momo I’ve made.
- Full cream milk powder – Full cream for full flavour. This ingredient is hard to find in Manchester, so I used to substitute it with evaporated milk powder. This gives the milky flavour to the ghee.
- Stir fry of flour – This is probably the unusual step compared to most cookies. The flour is stir fried in a wok prior to mixing the dough. Just make sure that the flour does not burnt (becomes brown). Although there was no scientific explanation, I believe the frying reduces the density of the flour and ensures that the flour is light enough (considering volume of flour is constant).
- Temperature – After ghee is melted in a pot, ensure that ghee does not go to room temperature after melting. The ghee should be slightly warm when poured into the mixing bowl. The stir-fried flour should also be left to cool slightly above room temperature.
- Coating – When coating the cookie with icing sugar, make sure that it has cooled after taking it out from the oven. If the cookie are warm, the icing sugar will melt and unfortunately, not stick to the surface.
Enjoy the cookies because these are literally the best cookies of all. *winks*
Ingredients: (about 120 cookies)
- 250 g plain flour
- 150 g ghee or clarified butter
- 75 g full cream milk powder
- 40 g icing sugar (or 75 g max)
- 1/4 tsp (2.5 g) sugar
- 1 egg yolk
- Prepare all ingredients and placed them in separate bowls.
- Line the baking tray with parchment paper.
- Preheat the fan oven to 140’C
- Dry fry the flour for 5-6 minutes. Keep stirring to avoid burning, or until the flour smells nutty.
- Remove from the heat source and leave to cool for a few minutes.
- Melt the ghee in microwave for 20 sec. Leave to cool.
- Transfer the flour into a mixing bowl.
- Add milk powder & icing sugar. Stir well.
- Ensure that there are no lumps in the mixture of dry ingredient. If there is, sieve again.
- Pour ghee and egg yolk into the dry mixture.
- Mix with a fork or spoon, then rubbing with fingers until the dough is evenly mixed.
- Roll into balls of about 1.5 cm to 2 cm.
- Put into oven for 12-15 min at 140’C or until golden brown.
- Leave to cool for 3 minutes. When slightly cool, pick it up with fingers and coat with icing sugar.
- Put it in the small muffin papers and store in an air-tight container.
Recipe modified from: Sunflower Recipes