Kuih Makmur

by Lisa K. on Thu, June 07, 2018

A buttery crumbly cookie filled with grounded peanuts that just melts in your mouth. Traditionally made during Raya, this classic cookie is super addictive, better have a few jars spared for your guests.

Buttery, nutty and crumbly

Serves 15 people

Weather can affect dough texture. If it gets too oily from humidity, chill in the fridge for 15 minutes before shaping kuih.

Purchase de-skinned peanuts so it saves you plenty of time from removing them.

Foodster's Verdict

Kuih Makmur


  • Preparation
  • Total
    1hour 20minutes
    290g cups flour
    225g butter, chilled (1 whole block)
    110g cup sugar
    1 ½ cups ground nuts

    Icing sugar for dusting

1. Roast groundnuts in oven at 180°c for 10 minutes.

2. Let groundnuts cool, put in clean kitchen towel and rub it together to remove skin. Do this in batches.

3. Grind peeled nuts until fine and mix with sugar, set it aside.

Grounded peanuts and sugar mixture

4. Cut butter into smaller pieces and massage them into the flour. You can use your hands or a mixer with a paddle attachment.

5. Knead until it forms a smooth dough. Chill for 15 minutes.

6. Pinch a small piece of dough and flatten it. Fill with grounded nuts and seal it up. Roll into a ball. You can also make a traditional crescent shape.

To make it easier to roll up, use a small Chinese tea cup lined with plastic, fill it up and gather it up the sides to shape it.

Alternatively, you can do it by hand but do be very gentle when rolling it up so it doesn't break apart.

Roll it up into balls or into the classic oblong shape

7. Bake in oven at 180°c for 20 minutes.

8. The texture should be dry and crumbly. Dust with plenty of icing sugar.