This is a traditional malay kuih which is normally served during the Eid celebrations. The dough is made of butter, ghee and flour - some recipes use only ghee but my recipe uses both butter and ghee due to preference. As fillings, chopped peanuts or dates can be used.
300 g peanuts, to be baked in oven or fried without oil
40 g soft butter
100 g fine sugar or icing sugar
400 - 450 g plain flour (as needed to form a pliable dough), to be sifted
1 egg yolk size "M"
1/4 tsp vanilla powder
a pinch of salt
250 g butter
2 1/2 tbsp ghee
1 tbsp fine sugar
green colouring (optional)
fine sugar or icing sugar to coat the kuihs
Pound or chop peanuts coarsely. Add sugar and soft butter. Mix well and leave aside.
In a large bowl, add butter, sugar, egg yolk, vanilla powder and salt. Add colouring if using. Mix well and then, add flour a little at a time. Knead until a pliable dough is formed.
Take a portion of dough (about 10 g) and place on a square piece of pergament paper. Flatten dough to form a circle. Add 1 tsp of filling in the centre and fold dough (by using the pergament paper) to form a crescent, making sure the edges are sealed. Shape dough into a leaf shape. By using a crimper or pincer (see photo below), crimp top as shown in the following photo.
Repeat until all dough are used up. Bake in a preheated conventional oven at 160° C for about 20 - 25 minutes. Leave to cool completely before coating with fine sugar or icing sugar.