Kueh Momo

Kueh momo or Kueh makmur

Here is an update of my kueh momo pictures that I recently took.Three years ago,I did not take a beautiful pictures as of now.Bad camera,bad handphone.One year back,inJanuary,round the corner of chinese new year,I made this irresistible melt-in-the-mouth cookies again and  I forgot to take  better pictures again to update to my blog.Last night,I finally remembered to take the pictures of my kueh momo that I baked till late evening and today I update and share with you the pictures.

2018

 

2015

Kueh momo or kueh makmur ,as it is called is a type of "melt in the mouth" cookies.This is also one of the" must have" cookies during chinese new year.It's just simply made of ghee(clarified butter)OR grade A butter,like SCS,ANCHOR or GOLDEN CHURN and plain flour.I used ANCHOR.Roll a small dough into a ball,bake and then coat it with powdered sugar or glucose powder.Just follow the recipe below,and you can have a delicious homemade snowball cookies that can melt in your mouth!While most recipes have milk powder added,this one has none,and is what I preferred, for I don't like the strong smell of the milk powder.If anyone of you out there who also don't like milk,this one is for you.On top of that,I also preferred to use butter instead of ghee(clarified butter).

Ingredeints:

250g Anchor butter
360g plain flour
300g glucose/icing sugar

Method:

1.Over medium heat,stir fry flour in a wok.Stir and fry until it turns a little brown.Turn off fire and leave to cool.Sift into bowl.
2.Melt butter and slowly pour into the centre of the flour.Mix and knead well.
3.Shape into round balls and bake for 20 mins160°C without fan.
4.Cool for a few mins.Then coat the balls on a bowl of glucose or icing sugar.Keep in an airtight container.

STEPS BY STEPS PICTURES OF MAKING KUEH MOMO

The sifting of flour using wok is because I don't have any extra large bowl.No fire on at this time.

Sorry for this poor quality video.It was my first uploaded video on youtube.