Kuih Momo Recipe

4 servings

In conjunction with the Chinese New Year celebration, SUNLAC would like to share a unique recipe for Malaysian cuisine. Ghee Cookie, also called Kueh Momo. It is often served in conjunction with Chinese New Year and Hari Raya Aidilfitri as a celebration snacks.

Ingredients

250g flour
40g honey
75g SUNLAC skim milk powder
150g ghee or butter
1/4 teaspoon salt
1 egg yolk

Instructions

Step 1

Add the flour to the wok or pan. Cook the flour on medium-low heat for 5 – 6 minutes. Keep mixing the flour to avoid burning, until the flour becomes hot and smells. Remove from heat and let cool.

Step 2

Ground the salt with 1 teaspoon of flour that has been fried using a mortar until it becomes a fine powder. Add in excess flour.

Step 3

Add SUNLAC skim milk and honey.

Step 4

Mix dry ingredients then sieve it.

Step 5

Melt the ghee in the microwave for about 20 – 30 seconds. Beat and add egg yolk.

Step 6

Pour the mixture of ghee and egg yolk into the dry mixture. Then mix using your fingers until mix well.

Step 7

The dough is brittle but will form lumps when mixed.

Step 8

Break into smaller pieces and gently knead into balls. The size of the balls is up to you, but should be about 1.5 – 2cm in diameter.

Step 9

Arrange the balls on a baking tray lined with parchment paper with some space for expansion when baked in the oven.

Step 10

Preheat the oven to 160 ℃. Put the cookie tray in the oven, reduce the heat to 140℃ fan oven, bake for about 12 – 15 minutes. Kuih Momo will expand slightly after baking.