Kuih Makmur

1. Ingredients: Flour and butter in room temperature. No measurements available.

2. Fried the flour before anything. Heat the wok and pour the flour in and stir fried it. No oil or anything is added. It’s just pure flour. How to know when it’s ready? Well… when it looked dry to you ;p ahha… then it’s done. Remember to shift it after u fried it.

3. Mix the flour and the butter together. You can mix it with hand or cake mixer. Hmmm… I think it tasted different using hand because last time I used my hands, the texture was different but I’m just too lazy and it will take a long time so I use cake mixer. That’s how I noticed the difference of the texture. I don’t know how to describe the difference you have to try it for yourself.

4. Since no measurements were given, a rule of thumb is:
If the dough is too wet/soft, add more flour. If its too dry, add more butter. You should be able to mould it without it crumble/break.

5. Pinch a bit of the dough and make a small ball that has the diameter of RM0.10. I prefer this size because it’s easier to eat, not everyone has a big mouth ok? If you want it bigger it’s up to you. The bigger it is the longer it will take to *dry.

Put it on the baking tray and bake. Use 170 degree Celcius, 25 minutes. However, you just have to experiment with it. I can’t guarantee it will be *dry with this duration. You might have to bake it longer. Just remember that don’t put the heat too high. Somewhere in the middle will do.

When it’s out from the oven, sift icing sugar/glucose/refined sugar/castor sugar on them. Some even use milk powder. Personally I prefer milk powder but since some people can’t have milk so it’s safer to use sugar.
Let it cool and store in air tight container.

*dry: The flour is cooked when you stir-fry it. The main aim to put it into the oven is to dry it. Some people prefer it a bit moist, some prefer it dry. So it’s up to you. Just make sure it’s not the same texture as the beginning.

Happy trying. ^_*