Kuih Makmur

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.

Filling Ingredients:
300 g peanuts, to be baked in oven or fried without oil
40 g soft butter
100 g fine sugar or icing sugar

Dough Ingredients:
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

Method:
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.

Happy Baking!