With Lunar New Year just around the corner, I am sure everyone is looking forward to munching on those yummy New Year goodies. One of my favorite goodies is Kueh Makmur. It's probably not as popular in Singapore as it is in Malaysia. But I love them and would not hesitate to buy a tub if I see anywhere on sale! It's soft, buttery pastry on the outside, simply melts in the mouth! The fragrant ground peanuts on the inside makes it a perfect combination.
;) This year I couldn't resist taking the opportunity to make some for my family and friends....just hope they will like them as much as I do. *fingers crossed*
;) This year I couldn't resist taking the opportunity to make some for my family and friends....just hope they will like them as much as I do. *fingers crossed*
Since this is my first attempt making Kueh Makmur, I only make small amount that yields around 40 to 45 cookies. Feel free to double the recipe. :) I did a bit of research on the recipe both online and in cookbooks before plunging in making them. Anyway, here is the recipe:Peanut Filling for Kueh Makmur:
250g of peanuts
100g of confectioner's sugar
1/2 cup creamy peanut butter
Method:
- Stir fry the raw peanuts in the wok for 20 to 30 minutes @ medium low fire until well toasted. Remove from wok and let cook for 20 minutes.
- Shell the peanuts using paper towels, making sure the skin does not mix in, else will make it bitter.
- Ground peanuts until fine or to your own preference. Sift confectioner's sugar to ground peanuts and mix well.
- Add the 1/2 cup of peanut butter to ground peanut and mix well.
350g all purpose flour
1/2 tsp salt
57g Ghee (clarified butter made from cow's milk)
170g unsalted butter (cold and cubed)
1 large egg white
confectioner's sugar to coat the cookie
Method:
1/2 tsp salt
57g Ghee (clarified butter made from cow's milk)
170g unsalted butter (cold and cubed)
1 large egg white
confectioner's sugar to coat the cookie
Method:
- Heat up the wok without any oil, add plain flour & salt and stir fry it for 5 to 8minutes. @ medium low heat This steps will make the pastry extra light and melt in the mouth texture.
- After 5 to 8 minutes, remove from heat and let cook. then add egg white and mix well.
- Add Ghee and butter to the flour mixture and incorporate well. Knead with your fingertips and press in the butter till it forms a soft dough.
- Divide the dough into small portions, no bigger then a ping pong ball, as shown in Picture A below.
- Flatten the dough with the heal of your palm, then press in the middle with your forefinger to make an indentation.Scoop about 1/2 tsp of ground peanut filling into the center of the dough. See picture B below:
- Cover and seal. The dough is very forgiving, even if it cracks on the side, it's easy to seal by pressing the dough together. Make into a little oval nugget or egg shape. Feel free to make some prints on the cookie.
- Preheat oven to 180°C. When the oven is ready, bake the cookies for 20 minutes until slight golden brown.
- Let cool. When cookie is still slight warm, roll them in the confectioner's sugar till well coated.
Let cool completely before storing them in air-tight containers. Be sure not to tell your family you made them yourself first...surprise them in the end. ;)
A snap shot of the inside of the cookie. Can see the pastry is really soft.... filling looks yummy too. Trust me, it's worth every trouble, try making your own Kueh Markmur today! ;)
