西马东海岸一带的人称为Kuih Makmur，在东马我们叫它Kuih Momo。
对Mui Mui 家的这个食谱，相当满意！谢谢她让我从温回记忆中的好味道！
This is Kuih Makmur, a delicacy originated from East Cost of Peninsular Malaysia but in the other part of East Malaysia, we called it Kuih Mo Mo. It sound strange we called it kuih (cake) even though it resemble more to a cookies. It is normally being serve during CNY in my hometown and has been one of my favorite since those childhood days. I have long forgotten about this traditional delicacies after moving to KL and by chance, happen to be "reunited" with it through a blog.
Since I have decided to go ahead with making this cookies in order to inherit the tradition. I'm very satisfy with Mui Mui's kuih mo mo recipe. Thanks her for bringing me back to that long lost taste :)
Kuih Mo Mo/Kuih Makmur/Ghee Cookies 莫莫饼
(Recipe source : My little favourite DIY)
Makes : 58 pcs (6g each)
250g plain flour
30g dry milk powder
130g 'QBB' brand ghee
Icing sugar or glucose, for rolling the balls
- Fried the plain flour in a wok without oil until it is fluffy and dried. Sifted.
- Add milk powder into the fried flour and mixed ghee in, to form into a soft dough. The dough will be just nice to roll into small balls (5~6g each)
- Arrange the balls into baking trays and bake at 160c for 15 minutes.
- Be careful these cookies are very fragile when they're hot from oven or warm.
- Let the cookies cool a little before sifting icing sugar or glucose onto them and coated them evenly before storing in a container.
I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House