Recipe

Kueh makmur

Kueh makmur is a traditional Malay biscuit served during Eid al-Fitr to break the fast of Ramadan. They may also be made with a peanut filling.

  • 35 mins cooking
  • Makes 24 Item
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Ingredients

Kueh makmur
  • 2 1/2 cup (375g) plain (all-purpose) flour
  • 150 gram (4½ ounces) ghee, melted
  • 1/3 cup (80ml) cold water
  • 1 teaspoon vanilla extract
  • green food colouring
  • 1/2 cup (40g) desiccated coconut, roasted
  • 1/3 cup (90g) grated dark brown palm sugar
  • 1/2 cup (80g) icing (confectioners') sugar

Method

Kueh makmur
  • 1
    Preheat oven to 180°C/350°F. Grease and line a large oven tray with baking paper.
  • 2
    Spread flour over a large oven tray. Bake 8 minutes or until lightly toasted; cool. Sift flour into a large bowl; make a well in the centre and pour in the warm ghee, the cold water and vanilla. Using a dinner knife, stir until the mixture just combines. Turn onto a lightly floured surface. Divide dough into two even portions; tint one portion pale green, knead until smooth and evenly coloured. Knead plain portion until smooth.
  • 3
    Using your hands, combine the coconut and palm sugar in a small bowl until mixture clumps together; shape ¾-teaspoonfuls of the mixture into 24 flattish cube shapes.
  • 4
    Roll 1 tablespoonful of the dough into a slight oval shape; flatten with the palm of your hand until 5cm (2-inches) wide. Place a piece of the palm sugar mixture in the centre. Bring up dough edges around filling, pinching to enclose filling. Repeat with remaining dough and filling. Using the back of a knife or a pastry crimper, mark a leaf pattern on the top of each biscuit.
  • 5
    Bake for 12 minutes or until lightly golden; cool on trays.
  • 6
    Place sifted icing sugar on a plate. Roll biscuits in icing sugar to evenly coat.

Notes

Biscuits will keep in an airtight container for up to 1 week. Ghee is sold in tubs alongside butter in the refrigerated section, or in jars in the Indian section, of supermarkets. Ghee is an Indian form of clarified butter , made by cooking butter until the milk solids turn a nut-brown colour; the clear, intensely buttery tasting golden fat is ladled off and used.

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