Kuih momo/ kuih makmur recipe

Since young, I have always love kuih momo. It was the kuih I really look forward to eat when I visit relatives/friends’ houses during chinese new year or Hari Raya. 

The recipe may seem easy, but it is actually quite technical. I think the difficulty lies in not overworking the dough and ensuring that it has a ‘melt-in-the-mouth’ texture. 

Now that I am in the UK, there is no way I can get my hands on them unless I bake them myself! Ingredients are pretty cheap, makes you wonder how come it is sold at an expensive price in Malaysia.

You can view the step by step pictures on the weblink below.

Kuih Momo/ kuih makmur recipe by http://sunflower-recipes.blogspot.co.uk/2010/08/kuih-momo-kuih-makmur_15.html


250g plain flour or all purpose flour

40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)

75g full cream milk powder*

150g ghee (clarified butter)

1/4 tsp salt

1 egg yolk

about 1/2 cup sifted icing sugar (confectioner sugar)


  • Add flour to wok or frying pan. Dry fry at medium low heat for about 5 – 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.
  • Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add this to flour.
  • Add milk powder and icing sugar.
  • Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.
  • Melt ghee in microwave for about 20 – 30 sec. Beat in the egg yolk.
  • Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed.
  • The dough is crumbly but should form a lump when squeeze together.
  • Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces. Squeeze each small piece again into a rough lump. Continue forming these little lumps.
  • Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 – 2cm diameter.
  • Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.
  • Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 – 15 minutes till light golden. Momo balls will expand slightly after baking.
  • Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder. They are very fragile, be gentle and don’t crowd the bowl.