COCONUT COOKIES

COCONUT COOKIES

250 gm tapioca flour*

100 gm plain flour*

50 gm corn flour*

½ tsp baking powder

80 gm roasted coconut

150 castor sugar

50 gm coconut milk powder

4 tbsp milk powder

250 gm butter, at room temperature

2 small egg yolk

1 tsp vanilla essence

1 egg, beaten slightly,

1.    Mix all the flour*ingredients together and dry roast till very hot. Remove from the heat and let it cool.

2.    When the flour is completely cool put in a bowl and add in the baking powder, roasted coconut, sugar,milk powder and the coconut milk powder mix well.

3.    Now add in the eggs yolk, vanilla essence and add in the butter little by little and mix with the flour till you get a thick dough.

4.    Take some dough put in between 2 plastic sheets and roll it out to 1 cm thickness. Using a moon shape cookie cutter cut out moon shape from the dough.

5.    Place them on a grease baking tray and brush it with egg glaze. Bake in a preheated oven for 20 minutes ( depends on the type of oven use ) or until they’re golden brown and fully cooked. Cool completely on rack before storing in a jar.

 

KUIH MAKMUR

 

KUIH MAKMUR

170 gm ghee

40 gm icing sugar

1/8 tsp salt

½ (30gm)grade A egg

4 tbsp milk powder

250 gm plain flour, sifted

Filling

125 gm peanut, roasted and coarsely grind

65 gm creamy peanut butter

60 gm castor sugar

 

1.    Mix all the filling ingredients and form into small ball ( ½ tsp each )

2.    In a bowl add in the ghee, salt, icing sugar and egg. Beat on slow speed until just mixed.

3.    Add in the flour and milk powder and beat on a slow until just combined. Form into balls ( ½ tbsp each )

4.    Flatten dough ball and place a filling ball on it. Wrap dough over filling to form oval shapes. Place in coloured paper cups.

5.    Bake in a preheated oven at 180c for 20-25 minutes. This depend on the type of oven use.

6.    When cool dust with the icing sugar.