1st chinese new year cookies 2010

Chinese new year is around the corner.... i am planning to do my 1st CNY biscuit..... when recall back the taste and the melting texture of kuih BOM / MAKMUR that i bought in Brunei during my last holiday trip.... i decided to try bake the biscuit by myself.... (Brunei Trip)

First... i try to search the recipe from the Internet... quit hard to find it.. cause i never know that KUIH BOM are actually same with KUIH MAKMUR.... i keep on searching the recipe for KUIH BOM... until one of the blog mention that both are them same... @_@

there are two version of KUIH MAKMUR.... one is mixed all the ingredients and another one is wrap the peanut with the dough.... of course i try the easier one... because this is my first try... i want to increase the success % .... :D

here are the recipe that i copy from the Internet.....
http://jodelibakery.netfirms.com/SAE/kuih%20makmur/kuih_makmur_sugared_ghee_balls.htm

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INGREDIENTS:

Makes 150

500g cake/superfine flour, sifted

350g peanuts, DE-skinned

250g ghee (unsalted), melted and cooled

1-1½ tsp of salt

2 eggs

Icing sugar (sifted) for coating

METHOD:

1. Fry sifted flour over slow fire until it is dry, light and leaves the sides of pan/wok.
2. Fry peanuts over slow fire until fragrant. Grind while the peanuts are still warm.
3. Combine fried flour, ground peanuts and salt in a mixing bowl. Blend well.
4. Add eggs and melted ghee to the dry ingredients. Beat with the creaming attachment of your mixer at low speed to mix. Stop mixing as soon as a dough is formed.
5. Form dough into balls of your preferred size. Place balls on grease proof paper. Bake in preheated oven at 180 degree for 10-15 minutes.
6. Cool cookies on their baking tray for 15-20 minutes. Coat cookies with sifted icing sugar (as shown). Store cookies in airtight container.

NOTE:

1. These cookies may not appear to be attractive to you but believe it or not, they are one of the most popular Chinese New Year treats for the Malaysians! You must try it!
2. The purpose of frying the flour is to result in light and “ melt- in-your mouth” texture.
3. Although I suggested frying peanuts that have already been DE-skinned beforehand, it is actually advisable to first fry the peanuts and then remove the skin. This way results in more fragrant peanuts, although it may sound more complicated.

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here i post some pic during the baking process.......


I'm using 350g skin peanut....cost only RM2.50


this is the GHEE... 200g RM5.50.... i mixed with majerin 50g.... (cause not enough GHEE)


BLUE KEY superfine-superwhite flour 1kg RM3.8/2 = RM1.90 (use half only 500g)


icing sugar 400g RM1.90/2 = RM0.80 (use half only 200g)


fry the skinned peanut with medium fire until fragrant and crispy...


DE-skinned the peanut using bare hand... u can feel the warm and feel comfortable during the raining day....


after all the peanut have been DE-skinned... yum yum..


my mum help me to throw all the peanut skin using the old way... that is blow the skin to the air... :D


after all the skin have been throw.... and clean....


make sure pick up the rotten and burned peanut to make sure it will not spoil your KUIH MAKMUR taste... cause the taste will be bitter later.....

Brand the peanut till very fine.... i prefer that cause the kuih taste will be smooth later.....


after all the peanut have been branded... and the weight are around... 320g... it doesn't matter..


after mixed all the ingredient follow the recipe above... then start to sharp the dough into the round sharp.. i prefer the medium size... around 10g each... so that i can put in my mouth in one time... n_n


then put in the oven for 20 minutes around 170~180 degree.... if u prefer bigger.. then need to bake for longer time.... if u not sure the biscuit are fully cook or not... try to EAT them... :D


after bake... straight transfer the biscuit into the pan with icing sugar... i prefer this way compare to wait them cooling down first... this to ensure the biscuit can stick to more icing sugar... and the taste are nicer....


sift some icing sugar on top of the biscuit.... then roll the biscuit inside the pan with the icing sugar using hand... this step must be very carefully to ensure minimum biscuit break....


this is the additional step... roll the biscuit with two bare hand.... to make sure the icing sugar fully stick to the biscuit....


this step also need to be very caution.... i will break easily is u press hard to the biscuit during the rolling process inside the pan and also rolling inside your two hand


then roll again inside the pan fill with icing sugar.... this step are suitable for those who like sweeter MAKMUR..... can see that the layer of icing sugar are thicker... yummy yummy....


JeNg~~JeNg~~JeNg~~JeNg~~... this are the finish product... and it taste fantastic with the MELT-IN-MOUTH texture....... i give the mark 90% for my self... :D
and i want to thanks to jodelibakery.netfirms.com for the recipe.... @_@

P.S. the expenses for this MAKMUR are less than RM15.00 ~~WOW~~ but the market price are triple than this price..... u may try this at home...

P.S. here are the link for the another version of KUIH MAKMUR...
http://honeybeesweets88.blogspot.com/2009/01/peanut-cookie-kueh-makmur.html
maybe next time i can try this recipe... ^_^