Kuih makmur: the delectable cookie that will leave you wanting ‘mur’
Published on: Thursday, June 30, 2022
By:
Butterkicap, FMT
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Kuih makmur – bite-sized peanut cookies – will leave you feeling prosperous. (Butterkicap pic)
Traditionally, kuih makmur was made using a textured leaf-mould, although this is getting less common nowadays as the moulds are becoming more difficult to find. These days, it is more commonly shaped into bite-size balls, which are then liberally rolled in an addictive icing sugar and powdered milk concoction.
It’s the kind of cookie that gets your fingers messy, but one you won’t mind licking clean after.
Makmur cookies require some prep time, and it is recommended you prepare the peanuts and flour a day in advance. Once you do, everything else will come together so easily that you’ll wonder why you never tried making these delectable treats before!
Ingredients
275g all-purpose flour, toasted
125g raw groundnuts
50g castor sugar
1/4 tsp salt
100g ghee
1 egg
50g powdered milk
60g icing sugar
Method
Bake the groundnuts in an oven at 150°C for 30 minutes. Allow to cool, then remove and discard as much of the skin as possible.
In a food processor, blend the nuts until fairly small but not a fine powder. Do not overdo it or you will end up with peanut butter instead.
If preparing the day before, store the blended ground nuts in an airtight container until ready for use.
Next, toast the flour in a wok on low heat until it feels dry and fluffy and the colour turns pale yellow. This will take about 15 minutes, depending on the quantity of flour and how big your wok is. Do not skip this step as toasting the flour will yield a much fluffier cookie.
Once toasted, remove the flour from the wok and let it cool completely before storing in an airtight container. This step can also be done the day before you make the cookies.
Compress the dough into bite-sized balls in the palm of your hand. (Butterkicap pic)
For the cookies, heat your oven to 160°C and line a baking sheet with baking paper.
Mix the blended groundnuts with the castor sugar and salt until thoroughly combined. Set aside.
In a separate mixing bowl, sift the toasted flour and create a well in the middle.
Melt the ghee in the microwave for 30 seconds on high heat, and pour it into the well.
Using a spatula or flat spoon, mix the flour and ghee together until a dough forms.
Beat the egg and stir it into the dough. Add the groundnut-and-sugar mixture and stir until thoroughly combined. The dough will look dry and brittle – this is what you are aiming for.
Take a small handful of dough and compress it in your palm to form bite-sized balls roughly 2cm wide or 10g in weight per ball. Don’t try rolling the dough, as this would make a mess. You can make them smaller or larger depending on your preference.
Place each ball on the baking sheet and continue making more until all the dough is used up.
Transfer the cookies to the baking sheet and bake for 20 minutes. Add five more minutes if your cookies are not cooked through, especially if they are larger. Once baked, remove the cookies from the oven and let them cool.
In the meantime, prepare the coating by mixing the milk powder and icing sugar with a whisk.
While the cookies are still warm, roll them in the coating generously and thoroughly so it melts a little and sticks to the cookies. Don’t stinge – the thicker the coating, the
yummier your cookies will be.
Let the cookies cool thoroughly before storing in an airtight container.
Tips
You can also dry-fry the ground nuts in a wok over low heat until the skin turns golden brown.
Don’t wait too long to roll your dough into balls as the batter can dry out. If it does, add melted ghee a tablespoon at a time for moisture, adjusting the amount based on the quantity of batter you have left.
Makmur cookies won’t expand in the oven, so it’s fine to line them close to each other on the baking tray.
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.
