Kueh Makmur
Kueh Makmur is a Malaysian biscuit. The outside layer of the biscuit is bland, but the dark peanut filling gives a sweet twist to the biscuit. Every time my grandmother(who is an expert when it comes to cooking or baking) makes this biscuit, we would just wait for the biscuits to get baked and finish it in no time. The aroma and its taste makes you eat another biscuit again and again and makes you say " No one can eat just one". For all those peanut lovers this kueh makmur will be a sure favorite. The original recipe does not call for an egg. You can omit it if you don't eat eggs, but the sad part is that you have to wait for 12 to 15 hours to eat this delicious mouth watering biscuit for the biscuit will crumble if you try to remove it from the tray. If you are using an egg it allows the biscuit to set fast n eat it immediately.Now sending this mouth watering biscuits to Champa's Bake off event
You need
For the biscuit:
All purpose flour (or) Maida 250gms
Ghee 150gms
Salt a small pinch
Egg 1no( optional)
For the filling:
Raw peanuts 75gms
Powdered sugar 50gms aprox
Home made ghee* 1 1/2 to 2 tbsp aprox
Salt a very small pinch
Powdered sugar for dusting the biscuits
Preparation
The Filling:
Dry roast the peanuts till they turn black. Cool and remove the skin.
Grind it to powder. Take care as not to run the mixer grinder for long as the peanuts start to emit oil which makes it a paste. You can also use a small coffee grinder.
To the peanut powder add the powdered sugar and salt. Check for taste, if you wish the filling to be more sweet you can increase the amount of sugar.
Add the ghee little by little and knead it into a soft dough. Don't add more ghee.
Divide the dough into small balls (the size of a gems chocolate)
The biscuit:
In a big thali or tray, cream the ghee, salt and egg( if you prefer) together using your fingers.
The mixture should be pale yellow in colour.
Now add the 'All purpose Flour' little by little and knead it into a soft dough.
If you feel the dough is stiff then add a little ghee.( Cream the ghee before you add)
Divide the dough into small balls the size of a small lime.
Take a small ball and flat it in your palms. Keep the peanut filling inside and cover it. Try not to mix the filling and the dough.
Stuff the remaining balls with the peanut stuffing.
You can use any mold and shape the biscuits or you can make it in the traditional leaf shape.
Bake the Biscuits in a pre heated oven @ 180*C for 12 to 15 min. Take care as not to make the biscuits brown.
Right after the biscuits are done, generously sprinkle with powdered sugar.
In case you are not using egg, allow the biscuits to rest for 12 to 15 hours in the tray.
(*If you dont have homemade ghee you can use the normal ghee)
Bon Appetite!
You need
For the biscuit:
All purpose flour (or) Maida 250gms
Ghee 150gms
Salt a small pinch
Egg 1no( optional)
For the filling:
Raw peanuts 75gms
Powdered sugar 50gms aprox
Home made ghee* 1 1/2 to 2 tbsp aprox
Salt a very small pinch
Powdered sugar for dusting the biscuits
Preparation
The Filling:
Dry roast the peanuts till they turn black. Cool and remove the skin.
To the peanut powder add the powdered sugar and salt. Check for taste, if you wish the filling to be more sweet you can increase the amount of sugar.
Add the ghee little by little and knead it into a soft dough. Don't add more ghee.
Divide the dough into small balls (the size of a gems chocolate)
The biscuit:
In a big thali or tray, cream the ghee, salt and egg( if you prefer) together using your fingers.
The mixture should be pale yellow in colour.
Now add the 'All purpose Flour' little by little and knead it into a soft dough.
If you feel the dough is stiff then add a little ghee.( Cream the ghee before you add)
Divide the dough into small balls the size of a small lime.
Take a small ball and flat it in your palms. Keep the peanut filling inside and cover it. Try not to mix the filling and the dough.
Stuff the remaining balls with the peanut stuffing.
You can use any mold and shape the biscuits or you can make it in the traditional leaf shape.
Bake the Biscuits in a pre heated oven @ 180*C for 12 to 15 min. Take care as not to make the biscuits brown.
Right after the biscuits are done, generously sprinkle with powdered sugar.
In case you are not using egg, allow the biscuits to rest for 12 to 15 hours in the tray.
(*If you dont have homemade ghee you can use the normal ghee)
Bon Appetite!
2 comments:
Got your entry. Thanks and look for the round up tomorrow.
You need to link to my announcement. Could you do that please?
Post a Comment