Corner Café

February 16, 2010

Kuih Momo / Kuih Mor

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , , ,


Kuih Momo is the Sarawak version of Kuih Arab, also known as Kuih Mor in Brunei.

Makes approx. 50 biscuits

Biscuit Dough:
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):


  1. I think I ate this b4 when I was little gal but cant recall the taste, only remember my whole lips was with the sugar coating 🙂

    Comment by Jess @ Bakericious — August 23, 2010 @ 10:13 pm | Reply

    • Kuih Arab also has sugar coating, very similar, so either that or Kuih Momo 🙂

      Comment by SeaDragon — September 6, 2010 @ 5:39 pm | Reply

  2. I did it once with butter instead of Ghee…

    Comment by Olivia — January 17, 2011 @ 5:12 pm | Reply

    • Yes, butter can be used, but we usually use ghee to make them.

      Comment by SeaDragon — January 17, 2011 @ 7:47 pm | Reply

      • I’ve lost my recipe.. thats almost 8 yrs ago if not mistaken 😦
        But just wondering, can i replace the portion of ghee with butter instead? I’ve so much butter in my fridge now..haha..dont want to waste them 😛

        Comment by Olivia — January 21, 2011 @ 3:52 pm | Reply

        • Yes, you can do that too.

          Comment by SeaDragon — January 21, 2011 @ 7:57 pm | Reply

          • I’ve tried the kuih mor mor!! They are sooooo yummy.. melt in the mouth 😀 I’ve replaced ghee with butter 🙂
            Thanks sooo much for the recipe!!!

            Comment by Olivia — January 24, 2011 @ 5:14 pm | Reply

            • You’re welcome, glad you like the recipe.

              Comment by SeaDragon — January 26, 2011 @ 5:17 pm | Reply

  3. Ciao! Thanks for the recipe~! I’m surprised that you mix milk powder with sugar as the coating! I’ll make sure to try this recipe. And Kuih Momo is a cute name.

    Comment by Annie — March 23, 2011 @ 10:24 pm | Reply

  4. its so yummy… but durian kuih mor is more delicious… i love kuih mor so much! 😀

    Comment by Footballer — July 3, 2012 @ 10:10 am | Reply

    • Durian kuih mor! Haven’t heard of this flavour, LOL…

      Comment by SeaDragon — July 8, 2012 @ 12:03 pm | Reply

  5. it’s kuih makmur right? I love it with pineapple filling…and how it’s melting…

    Comment by chimidama — August 16, 2012 @ 5:26 pm | Reply

    • Not quite. As far as I know, Kuih Makmur always has nuts, eg. peanut, in it and this is just plain ghee dough.

      Comment by SeaDragon — August 16, 2012 @ 9:51 pm | Reply

  6. Hi I love kueh momo. Where can I buy?

    Thanks 🙂

    Comment by Alicia Liew — September 9, 2012 @ 5:37 pm | Reply

    • LOL, you will have to find someone who sells them, I am only sharing recipes here.

      Comment by SeaDragon — September 14, 2012 @ 6:59 pm | Reply

  7. Thank you so much for sharing Kuih Mor recipe. I used to make them in Brunei but I forgot to write it down the proportions when I moved. -_-;;
    It’s great to run into another Southeast Asian food blogger. 🙂 Would it be possible to be invited to your boxes of recipe blogspot? I’d be more than happy to share recipes as well. Thanks! ^_^

    – Cynnie

    Comment by cynniebuns — October 4, 2012 @ 4:23 pm | Reply

    • You are welcome.

      Unfortunately, all of the recipes in my Boxes of Recipes site are copyrights recipes I collected online that I want to keep, so really cannot share them publicly. You can find the recipes yourself online anyway, as I give out links to recipes regularly in my posts, so just use the links and save those recipes yourself. For example at the moment, I am collecting recipes from Gordon Ramsay’s Ultimate Cookery Course and Nigellissima, for which the links are in Rick Stein’s Spain post, in case they delete the online recipes in the near future.

      Comment by SeaDragon — October 4, 2012 @ 7:20 pm | Reply

  8. Hi there, although this was long posted ages ago, I have a question about the coating. The 30 gram sugar coating and milk powder, is it for the whole 50 pieces or that 30 gram coating is for one biscuit each?

    Comment by anfield414 — October 2, 2015 @ 11:23 am | Reply

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