Kuih Makmur | Snowball Cookies | 雪球饼 | Norah's Cooking Diary
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- In this video I am going to share with you a “Kuih Makmur” (雪球饼) Recipe. This lovely recipe was passed down from my late grandmother to her daughter-in-law (i.e. my mom). I am happy to share this recipe here.
Melt-in-mouth peanut ball with cookie like texture, coated with white snowy icing sugar is so addictive that you will crave for more after each mouthful.
“Kuih Makmur” also known as “Kuih Momo” and “Snowball Cookies” in some places, is a festival delicacy that is popular in Malaysia, Singapore, Sarawak and Brunei. It is a traditional Malay dessert that is usually prepared only during the Eid Al-Fitr (Hari Raya Aidilfitri) festival.
You might find that there are many ways to prepare Kuih Makmur. There is no right or wrong recipe to create this beautiful and delicious dessert. Each recipe is prepared to suit the taste and preferences of their origin.
This recipe is very easy to prepare and now you could enjoy this dessert at any time in the comfort of your home.
Happy cooking😉
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Several notes here to share with you:
💡 You could substitute the unsalted roasted peanut with walnut, almond, pecan or cashew nut if you prefer.
💡 You could substitute the clarified butter (Ghee) with butter or margarine if you prefer.
💡 I used a fan forced oven set to 150°C to bake the Kuih Makmur for 15 mins. If a conventional oven is used the temperature would be 170°C.
Here is a quick rundown of the recipe:
INGREDIENTS ##
KUIH MAKMUR (50 portions)
========================
✅️ 500g Plain Flour
✅️ 250g Unsalted Roasted Peanut
✅️ 350g Pure Icing Sugar
✅️ 180g Clarified Butter (Ghee)
METHOD OF PREPARATION##
STEP 1 ##
Pound the roasted peanuts finely in small batches at any one time in the mortar.
Transfer the pounded peanuts into a bowl and set them aside.
STEP 2 ##
Sift flour into a cool stir fry pan.
Stir the flour continuously over LOW heat for 10 min. Be careful to not burn the bottom. The flour will feel lighter and fluffier to stir when they are ready. Switch OFF the heat and continue to stir until they are slightly cooled.
STEP 3 ##
Transfer the flour into a bowl containing the pounded peanuts. Stir them together to mix thoroughly. Add clarified butter and stir them to combine well.
STEP 4 ##
Scoop a portion of the peanut dough with a 1 Tbsp measuring spoon. Press the dough in the spoon until they are fully filled and remove the dough from the spoon. Lightly squeeze, release, turn, and then squeeze the dough again in the palm until a round ball is formed. Transfer the completed peanut balls into a bowl.
Repeat the same steps until all the dough are shaped to round balls.
STEP 5 ##
Line a tray neatly with baking paper. Arrange the peanut balls in the tray about 1.5cm apart. Transfer the tray to a preheated fan forced oven set to 150°C. Place the tray at the lowest rack of the oven and bake the peanut balls in batches for 15 mins each batch.
STEP 6 ##
Sift the icing sugar into a deep pan and set them aside.
STEP 7 ##
After 15 mins, remove the tray from the oven. Carefully place the baked peanut balls into the deep pan containing the icing sugar while they are still hot. Shake the pan to roll the peanut balls in the icing sugar to coat generously. The icing sugar will easily stick to the peanut balls while they are still hot. Transfer the Kuih Makmur into a bowl. The Kuih Makmur can be kept in an airtight container after they are completely cooled.
STEP 8 ##
The Kuih Makmur are best consumed on the next day of baking. Enjoy this delicious dessert over a cup of warm tea or coffee.
Happy cooking 😉🧡
Music Credits #
Yellow Rose of Berkeley
Malandragem
#norahscookingdiary
Hi again everyone, here is a super easy and tasty recipe that I hope you guys will enjoy. If you like the video, please give it a thumbs up and consider subscribing too. Thanks for your support 👍😉😍😘
Sy dah cuba resepi ni..memang menjadi dan sedap rsnya..tq for resepi sis...
Alhamdulillah, nampak mudah cara ini utk buat kuih makmur. Insyaallah2, m going to make TODAY! 😍 Wish me luck. Amiin.
Menjadi reaepi ni...tqvm for sharing...
Going to try this today with my kids, since everyone in the household love eating kuih makmur.
Thanks for the sharing this.. Will do by my self.. Hehe
Tried this last night. OMG!! The best recipe so far. Thank you for sharing
Hi Prisca, so happy to hear that 😊. Please try my other recipe too 😉
👍Hi new friend in this channel. Love to see kuih Makmur. My favorite and it's looks delicious. I will try it Sis 🌹
Hi Jenny, thanks for your support 👍🙂
Hi Norah, May I know if I’m allergy with peanut can I just replace the amount of peanut to flour or how?
Thank you for advise
Hi there. I'm sorry to hear that you are allergic to peanut. Unfortunately the main ingredient for this recipe is the peanut. Without the peanut it will only be a dough that is covered with icing sugar. If you are not allergic to walnut, almond nut or cashew nut, maybe you could substitute the peanut with these. Hope this helps 😊
Hello again, Norah!
I bake this Kuih Makmur last week for Chinese New Year celebration but the dough was somehow quite wet and unpliable. Probably it was my broken scale to blame as I suspected there is too much ghee in the dough. So I had to mix in an additional flour (raw) of about 200g to make it pliable.
As for the nuts, I can only find salted version of roasted peanuts in stores, so I just go with it and hope for the best. To neutralise the saltiness (or at least that's what I was aiming for), I mix the pounded peanuts with 40g of icing sugar. At this juncture, the pounded peanuts taste "yuck"!
I knew my horrible oven will burn just about everything if the baking tray is placed at the lowest rack, so I bake my beautifully_arranged_balls_on_a_baking_tray_lined_with_baking_sheet at the middle rack of the oven at 130°C for 40 minutes.
In the end, I got all my snowballs baked to perfection that look exactly as yours in the video.
And finally to put my baking skill to test, I am surprise to learn that everyone in my family love this Kuih Makmur albeit I have deviate a ^little^ from the original recipe. We never had anything like it before so this is our first time trying such a heavenly delicacy.
Well whaddya know, my mom and my nephews ask me to bake this again! Next time I'm gonna buy raw peanuts from wet market and roast them myself. It'll be a lot of work to do, sigh...!
Thanks again for sharing this recipe, Miss Norah. Happy Spring Festival!
Hi Lucas,
Oh my 🤔. I really don't know where to begin.
First of all maybe get a new kitchen scale 😊.
Secondly, try to remove the salt from the peanuts this way: Empty the salted roasted peanuts into a colander or pasta strainer. Then rub the peanuts with a kitchen paper towel. Rubbing the peanuts with the kitchen paper towel while they are in the colander this way will help to strain the salt through the colander. This will make the salted roasted peanuts less salty and so that you don't have to add any sugar to the dough to fix the taste. Unless you have a sweet tooth, for us the icing sugar coating is sweet enough😁.
Thirdly, the baking time of the kuih makmur typically takes only about 15 mins. Your 40 mins baking time (typo error??) seems a bit too long even with the added 200 gm of raw plain flour.
Lastly, I am glad that everyone are happy and enjoying the kuih makmur (making your hard works worth it 😍).
Happy Chinese New Year, Keep Safe and Stay Healthy. Happy Cooking 😉
@@NorahsCookingDiary I will certainly buy a new scale, Norah. It's just that my old scale has so much memories with me. It is difficult for us to part ways!
That's a great idea to lessen the salt from the salted peanuts! Oddly my Kuih Makmur doesn't have any salty taste in it. Without the icing sugar coating, my Kuih Makmur itself taste very bland. -That's another surprise to me!
Next time I wanted to buy raw peanuts and roast it myself because I wanted to do everything right according to the recipe, as best as I could.
You're right about the icing sugar coating which is just sweet enough.
Hehehe... no typing error there. I really bake it for 35-40 mins at 130°C; that's a considerable lower temperature than suggested in the recipe. I dare not set the temperature to 150°C for my old cranky oven as I'm afraid the the cookies will burn on the outside but the inside is not cooked. It's just my experience when dealing with my unpredictable oven that's over 30 years old. During the first 15 minutes in the oven, the dough is still visibly wet. At 30 minutes, the cookies look dries up and firm on the outside. At this instant, I took one out fresh from the oven and cut it into half to check the consistency. Still a slightly moist in it, so I add another 5 to 10 minutes of baking time just to be sure. And voila! The cookies turn out to be perfectly as I wanted and the inside texture is dry and firm as exactly as yours, albeit a slightly brownish at the base but I can live with that. Mind you, it is not easy to work with an old cranky oven which gives an unpredictable result at different temperature settings. So I'll just be satisfied with the outcome I had.
Beautiful recipe, norah. Pls share more recipes with us....tq
Hi Luna, thank you for your kind words. Please check out my other recipes in this channel 🙂 . More recipes coming. Stay tuned! 🤗😉
Thanks for sharing! It's very easy to follow. My makmur came out too pasty, like "peroi" and dry. Not sure if that's how the texture should be. Would recommend adding a pinch of sugar and salt into the dough.
Hi there. I'm not sure what went wrong with your dough🤔. Kuih makmur is nothing like what you describe. It should be slightly moist but not wet (as in the video)😀. Adding sugar or salt to the dough is not what my family would do. Having said that, you are welcome to add any to suit your taste 🙂
@@NorahsCookingDiary I substituted half of the ghee with butter and margarine because I was running out of ghee but I used the exact same measurement for every ingredients. The dough was dry and crumbly so it was quite meticulous to form mini balls but in the end it worked out. Could it be the temperature? The cookie dough wasn't in room temperature due to cold weather.
Hi there 🙂. The dough, as you can see from the video, it should be easy to mold in your hand. It should be able to retain their shape and not crumble as you squeeze lightly. If it crumbles then your dough is dry 🤔. I have baked this kuih makmur during winter and the cold weather didn't seem to effect the dough🙂.
Tq recipe ❤️❤️
Hi biskut makmur ...jadi snowball...i
Hi hi I saw another recipe just pan fry the flour and no peanuts were require, but instead mix with full cream milk powder. I haven’t try any recipe yet. I learnt to make Kuih Makmur in school in KK but forgot all. Thanks for helping
Hi Mimi, you might find that there are many ways to prepare Kuih Makmur. Each recipe is prepared to suit the taste and preferences of their origin. The recipe for Kuih Makmur that i shared here is pass down from my grandmother and it has always been the family preferred taste and texture 🙂
Norah's Cooking Diary may I ask where are you origin?
Hi Mimi, I'm originally from K.K but have been working in K.L before relocating to Australia where I am now 🙂. Thanks for supporting this channel 😍
resepi paling jadi!?
Hi, Norah. Thanks for sharing this recipe. I have a Q: I normally bake cookies on the middle rack of the oven for even heating but why did you choose the bottom rack in this case? I am amaze that your cookie balls did not burn at the base!
Hi Lucas, in my experience baking the "kuih makmur" on either the lowest rack of the oven or the middle rack will give the same results. The short duration and low temperature used to bake the 'kuih makmur' will not "burn" them. Arranging the dough on baking paper in the baking tray also helps to avoid the base from "burning". You could use the middle rack of the oven if you prefer. Hope this helps 🙂
same as my mother's recipe 😍 but instead of using ghee she use marjerin😄 keep it up miss❤️
Either use marjerin or ghee the result is same😂 i've tasted it before and there a different from it,if u use marjerin the biscuit will be a little hard and it will stick at ur teeth when u eat,if using ghee it become soft and non sticky...😅
@@fay907 yeah. I've tried swapping to ghee the results is soooo gooddd😂
wrdnh nhz hello there, can i ask when you used margerine did the cookies keep it shape when baking or did it melt. Because when i use ghee it kept its shape and was perfect. Thank you :)
Can I just use the peanut powder that sold at bakery?
Hi there. The peanut powder from the bakery's might be too fine compared to the pounded or blended ones you make yourself. Therefore, I don't think it's a good idea to use peanut powder as it may alter the original texture of the cookies. Hope this helps 🙂
I'm curious as to why the flour is heated in the frying pan?
Hi there. Dry frying the flour will shorten the baking time of kuih makmur and enhance its flavor. In addition this will also allow the Kuih makmur to be kept for a longer time. 😊
2:22 Sarawak is one of the state/ region(as said by former PM Muhiyidin Yassin) in Malaysia. not a country. 😅 but yeah, we do love biskut makmur too ✌
I tried this recipe today and it came out perfect . Can i know if i use butter or margerine instead of glee will it keep its shape when baking or will it melt. Thank you :)
Hi, you can substitute ghee with butter or margarine if you prefer. The kuih makmur will definitely not melt and still hold its shape as you bake. I recommended ghee because it has more flavor and fragrance compared with butter and margarine. But if you have to choose between butter and margarine then I would suggest butter as a better replacement. Hope this helps 🙂
Tis kuih makmur recipe looks nice n easy... I’m gonna try it then! Thks for sharing ur family recipe!
Can I use the ready roasted peanut from supermarkets?
Hi there. Yes you could use the roasted peanuts from supermarket. Please make sure the peanuts are unsalted. 😊
Thanks dear...
Make sure u get the unsalted peanuts yeah 👍
Hi I tried to make tis kuih makmur today n I realized not sweet enough... can I add sugar inside??
Hi there 🙂. It seems that you have a sweet tooth 😄. You could add sugar to the dough mixture if you prefer a sweeter kuih makmur. For us the icing sugar coating is sweet enough 🙂
How many pcs can make it
Sarawak is in Malaysia
Yes Sarawak is in Malaysia 😅👍
Is it okay if i just use margerine?
Hi, you can substitute ghee with butter or margarine if you prefer. I recommended ghee because it has more flavor and fragrance compared with butter and margarine. But if you have to choose between butter and margarine then I would suggest butter as a better replacement. Hope this helps 🙂
Hi Puan. Shud guna api atas bawah atau atas sahaja atau bawah sahaja?
Hi Fidah. Kalau ikut pemahaman saya, untuk ketuhar jenis ini, anda perlu menghidupkan kedua-dua elemen pemanasan semasa memanaskan ketuhar untuk mencapai suhu yang diperlukan. Kemudian semasa pembakaran kek, anda perlu mematikan pemanasan atas untuk mendapatkan pembakaran yang sama rata. Tetapi untuk resipi ini, lebih seperti biskut/cookie, anda boleh menghidupkan kedua-dua elemen pemanasan asalkan suhu yang anda gunakan adalah betul. Sekiranya ragu-ragu tu, anda bolehlah periksa ketuhar tu selepas 10 minit untuk melihat sama ada permukaan kuih makmur keperangan ke belum. Bakar lah selama 5 minit lagi jika tidak siap 😉. Saya harap jawapan ini dapat membantu ye 😘
@@NorahsCookingDiary terima kasih banyak 🥰🥰
hello, thank you for the video! Can I know why do we need to cook the flour ?
Hi there. Kuih Makmur typically baked in the oven for a short time only as they will easily break if cook for a longer time. Therefore to solve this issue the flour is pre cooked. Hope this helps 🙂
@@NorahsCookingDiary thank you
How long is the shelf life if i add milk powder coating
Hi Ro chel. I'm afraid I don't have the answer to that as I have never use milk powder as a coating 🙂
Hi. Can I do this without peanuts ?
Hi Nivashini, this recipe main ingredient is the peanut. If you take that away it won't be the same recipe any more. You will essentially be eating dough covered with sugar😅. You could substitute the peanut with other types of nuts if you prefer instead. Although that is not the norm but there is no reason why you can't do that 🙂
Hi Norah, can I do the same recipe, but without the peanuts? Thanks 😊
Hi Emily, this recipe main ingredient is the peanut. If you take that away it won't be the same recipe any more. You will essentially be eating dough covered with sugar😅. You could substitute the peanut with other types of nuts if you prefer instead. Although that is not the norm but there is no reason why you can't do that 🙂
@@NorahsCookingDiary Hi Norah thanks for your quick reply. I am sure your recipe is delicious, and I really do love ghee and milk based foods! I'm thinking to do the same flour and ghee but add some milk powder into the dough, how many grams would u think is good? And I also will coat with icing sugar and some milk powder hahaha. 😂
Hi Emily. I am not sure how much milk powder you should add to substitute the peanut into the ghee and flour mixture🤔. I'm sorry but I don't have the answer for you. Perhaps you could google out for "kuih makmur susu (milk)" 😀.
can use butter then ghee?
Yes sure 😊
@@NorahsCookingDiary thxs
i thought we need to cairkan the ghee before add to tepung
Hi Semi Ayoi, I grew up watching my grandmother and my mother making this kuih makmur. Adding the ghee to the flour without melting the ghee first is what they do. And I'm sharing this recipe with you all following this exact method. As I have mentioned in the description, there are many different recipe for this delicious dessert. You might have come across a recipe that requires melting the ghee. But in this recipe you don't melt the ghee 😁
@@NorahsCookingDiary i love this version of kuih makmur....its easy and looks soo yummy. Tq miss
Guna api atas bawah ke? Atau api atas saja?
Mdm Zay Tea, kalau ikut pemahaman saya, untuk ketuhar jenis ini, anda perlu menghidupkan kedua-dua elemen pemanasan semasa memanaskan ketuhar untuk mencapai suhu yang diperlukan. Kemudian semasa membakar kek, anda perlu mematikan pemanasan atas untuk mendapatkan pembakaran kek yang sama rata. Tetapi untuk resipi ini, lebih seperti biskut/cookie, anda boleh menghidupkan kedua-dua elemen pemanasan asalkan suhu yang anda gunakan adalah betul. Sekiranya ragu-ragu tu, anda bolehlah periksa ketuhar tu selepas 10 minit untuk melihat sama ada permukaan kuih makmur keperangan ke belum. Bakar lah selama 5 minit lagi jika tidak siap 😉. Saya harap jawapan ini dapat membantu ye 😘
Norah's Cooking Diary thanks for your response...really appreciate it..saya nk try buat biskut ni..n akan ikut recipe awak..thanks sbb share ur recipe here miss😉☺️
@@mdmzaytea7989 ,not a problem at all. Nanti bagi tahu saya bagaimana hasilnya ye 😘
Pakai batter boleh....atu majerin......
Hi Zana, kalau nak pakai butter atau marjerin tu boleh. Tapi saya syorkan guna ghee sebab rasa kuih makmur tu lebih sedap dan wangi daripada guna butter atau marjerin 😊.
can advise the temperature pls😁
Hi Imelda, i used a fan forced oven set to 150°C to bake the Kuih Makmur for 15 mins. If a conventional oven is used the temperature would be 170°C or 340° Fahrenheit. If using gas oven that would be between 3 to 4 (Moderate Slow to Moderate). Hope this helps 😊
Icing suger mungkin sy ganti kan dengan susu tepung... Boleh ke..
Hello. Kalau ikut dari resepi yang nenek dan mak buat memang tak golek kat susu tepung. Saya pun tak pernah cuba nak tukar resepi keluarga. Kalau golek kat susu tepung tu mesti rasa dah tak sama 😀
@@NorahsCookingDiary sy makan sndri ...bukan jual.. Sbb prnh try icing suger manis bagi sy lah.. 😀
Kalau nak cuba golek dengan susu tepung tu cuba lah 👍. Ikut lah citarasa sendiri 😁.
How long can keep the makmur cookies
Hi, if this are properly kept in an airtight container, they should last up to a month. However, our family usually finish this within the first week 😁
what type of flour can we use?
Hi Mona Nadia, please use a normal plain flour for this recipe. This recipe doesn't require any special type of flour 🙂
Hello, 180gram ghee is how many spoon to use? Because I don't have the digital weight. Thanks 😊
Hi Sandra. 180g would be equivalent to about 12 to 13 tbsp. Please use a proper measuring spoon. Hope this helps🙂
@@NorahsCookingDiary thankyou 😄
Dari kk Sabah ? Mau menerai jugak 😆
Hi Lucy🤗 please let me know how it goes 😀
Hi wanna ask if i add icing sugar into dough is it okay?
Hi Hana, I don't think you should add any sugar to the dough. Adding sugar to the dough then later rolling them in the icing sugar after baking will make the kuih makmur too sweet 😀
I see but i substitute icing sugar to milk powder for coating 😁
@@NorahsCookingDiary tq for respond 😁
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Hi Norah, May I know if I’m allergy with peanut can I just replace the amount of peanut to flour or how?
Thank you for advise