Kuih Momo is the Sarawak version of Kuih Arab, also known as Kuih Mor in Brunei.
Makes approx. 50 biscuits
340g plain flour
55g (about 5 tablespoons) icing sugar mixture *
1/2 teaspoon fine salt
2 egg yolks, lightly beaten
140-170g ghee, adjust accordingly
1:1 ratio of pure icing sugar and milk powder; start with about 30g each, if not enough add more later
* Also known as confectioners’ sugar in North America.
1. Preheat oven to 150°C. Line baking sheet with baking paper. Mix the coating mixture on a wide tray; set aside. Melt ghee and set aside to cool briefly.
2. Put plain flour on a piece of kitchen paper and put into the microwave. Cook on HIGH for 1 minute. Remove from microwave and transfer onto a new piece of kitchen paper. Put back into microwave and cook on HIGH for another minute. (Alternately, dry fry the flour in a wok until light and dry.) Remove the flour and sift it into a mixing bowl; set aside to cool.
3. Sift icing sugar mixture and salt together and add to the prepared plain flour. Rub in egg yolks until the mixture is crumbly (or alternately beat the egg yolks with about 2-3 tablespoons of the melted ghee and add into the flour mixture first, then gradually add the remaining ghee until you get the dough of the right consistency). Gradually pour in the melted ghee and mix until the mixture just clumps together into a ball; you may not need all of the ghee. Knead briefly until smooth.
4. Pinch off small portions of dough, about 10g each. The easiest way to do this is to roll the dough into a long sausage and pinch off small even pieces.
5. Roll the small dough pieces into balls between your palms and place on the lined baking sheet.
6. Bake for about 25 minutes. Let cool slightly for 10 to 15 minutes on the baking sheet, then toss the warm biscuits in the coating mixture; don’t let the biscuits cool too much before coating or else the coating will not stick to the biscuits. Let the coated biscuits cool completely before storing in airtight containers.
Taste: Melt-in-the-mouth biscuits with a delicious milky flavour
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s): -