Kuih Makmur | Snowball Cookies | 雪球饼 | Norah's Cooking Diary

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil offers a dairy-free option with similar richness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Pound the roasted peanuts finely in small batches in a mortar. Transfer the pounded peanuts into a bowl and set aside.

Sift flour into a cool stir fry pan. Stir the flour continuously over LOW heat for 10 min. Be careful not to burn the bottom. The flour will feel lighter and fluffier to stir when ready. Switch OFF the heat and continue to stir until slightly cooled.

Transfer the flour into a bowl containing the pounded peanuts. Stir together to mix thoroughly. Add clarified butter and stir to combine well.

Scoop a portion of the peanut dough with a 1 Tbsp measuring spoon. Press the dough in the spoon until fully filled and remove. Lightly squeeze, release, turn, and then squeeze again in the palm until a round ball is formed. Transfer the completed peanut balls into a bowl. Repeat until all dough is shaped into round balls.

Line a tray with baking paper. Arrange the peanut balls in the tray about 1.5cm apart. Transfer the tray to a preheated fan forced oven set to 150°C. Place the tray at the lowest rack and bake the peanut balls in batches for 15 mins each batch.

Sift icing sugar into a deep pan and set aside.

After 15 mins, remove the tray from the oven. Carefully place the baked peanut balls into the deep pan containing the icing sugar while still hot. Shake the pan to roll the peanut balls in the icing sugar to coat generously. Transfer the Kuih Makmur into a bowl. They can be kept in an airtight container after completely cooled.

The Kuih Makmur are best consumed the next day after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens