My CNY Baking: Kuih Momo

It has been 2 months since I last baked. I was busy, my mood wasn't there and I've lost my baking mojo. All those lame excuses. However, I got bitten by the bugs last week when I saw my buddy, Yan started baking already.

I chose the simplest recipe to start with - Kuih Momo or Kuih Makmur (adapted from Sunflower Food Galore).

What you need:
250g self-rising flour
150g ghee (clarified butter)
75g icing sugar (I reduced to 40g)
75g milk powder
1/4 tsp salt
1 egg yolk

1/2 cup sifted icing sugar (for coating)

Make It!

1. Dry fry flour in a wok at medium low heat for about 5 - 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.
2. Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add to flour.
3. Add milk powder and icing sugar.
4. Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.
5. Mix ghee with egg yolk.
6. Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed. The dough is crumbly but should form a lump when squeeze together
7. Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces. Squeeze each small piece again into a rough lump. Continue forming these little lumps.
8. Lightly roll each lump between palms into a ball without pressure or it will crumble.
9. Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.
10. Preheat oven to 160°C. Put the tray of cookies in the oven, bake for about 12 - 15 minutes till light golden.
11. Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder.

These kuih momo will keep fresh for couple of weeks in airtight container.

I received positive and negative feedback from my colleagues. Maybe I should reduce the sugar, as many commented it's a tad sweet to their liking. But both my kids and I enjoy cookies with rich ghee and milky flavour. Yes, it is suitable for those with sweet tooth :)

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover