Kueh Momo (Ghee Cookies)
Kueh Momo (Ghee Cookies)
Ingredients
- 225 g plain flour
- 150 g milk powder, full cream
- 150 g ghee, room temperature
- 2 pinches salt
- as needed icing sugar, for coating
Instructions
- 1
Place 225 grams of plain flour in a dry frying pan.
⏱️ 1 min
- 2
Stir-fry the flour over medium-low heat for approximately 5 minutes. The purpose of this step is to remove raw moisture from the flour and make it light and airy. Ensure the flour does not turn brown.
⏱️ 5 min
- 3
Remove the flour from the heat and let it cool completely. This will take about 30 minutes.
⏱️ 30 min
- 4
Sieve the cooled flour into a mixing bowl.
⏱️ 2 min
- 5
Add 150 grams of full cream milk powder and 2 pinches of salt to the sieved flour in the mixing bowl.
⏱️ 1 min
- 6
Add 150 grams of room temperature ghee to the dry ingredients.
⏱️ 1 min
- 7
Mix the ingredients thoroughly, first using a spatula, and then using your hands (wearing gloves, if preferred) until a dough-like consistency is formed.
⏱️ 5 min
- 8
Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 320
- 9
Take small portions of the dough and roll them into round shapes.
⏱️ 5 min
- 10
Place the shaped cookies on the prepared baking sheet.
⏱️ 1 min
- 11
Bake the cookies in the preheated oven for 8 to 10 minutes. It is critical not to let the cookies turn brown; they should remain pale.
⏱️ 10 min•🌡️ 320
- 12
After baking, remove the cookies from the oven and let them cool for one minute until they are warm (not too hot).
⏱️ 1 min
- 13
Gently roll the warm cookies in a bowl of icing sugar until they are fully coated.
⏱️ 2 min
- 14
The Kueh Momo are now done and ready for a taste test.
Kitchen Tools
Nutrition Facts (per serving)
Kueh Momo (Ghee Cookies)
- 225 g plain flour
- 150 g milk powder, full cream
- 150 g ghee, room temperature
- 2 pinches salt
- as needed icing sugar, for coating
Instructions
- 1
Place 225 grams of plain flour in a dry frying pan.
⏱️ 1 min - 2
Stir-fry the flour over medium-low heat for approximately 5 minutes. The purpose of this step is to remove raw moisture from the flour and make it light and airy. Ensure the flour does not turn brown.
⏱️ 5 min - 3
Remove the flour from the heat and let it cool completely. This will take about 30 minutes.
⏱️ 30 min - 4
Sieve the cooled flour into a mixing bowl.
⏱️ 2 min - 5
Add 150 grams of full cream milk powder and 2 pinches of salt to the sieved flour in the mixing bowl.
⏱️ 1 min - 6
Add 150 grams of room temperature ghee to the dry ingredients.
⏱️ 1 min - 7
Mix the ingredients thoroughly, first using a spatula, and then using your hands (wearing gloves, if preferred) until a dough-like consistency is formed.
⏱️ 5 min - 8
Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 320 - 9
Take small portions of the dough and roll them into round shapes.
⏱️ 5 min - 10
Place the shaped cookies on the prepared baking sheet.
⏱️ 1 min - 11
Bake the cookies in the preheated oven for 8 to 10 minutes. It is critical not to let the cookies turn brown; they should remain pale.
⏱️ 10 min•🌡️ 320 - 12
After baking, remove the cookies from the oven and let them cool for one minute until they are warm (not too hot).
⏱️ 1 min - 13
Gently roll the warm cookies in a bowl of icing sugar until they are fully coated.
⏱️ 2 min - 14
The Kueh Momo are now done and ready for a taste test.