Kuih Momo Sarawak/ Biskut Arab Susu (Snowball Cookies)
Course: Chinese New Year, Christmas Cookies, Hari Raya Cookies
Cuisine: Malaysian
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 32cookies (depending on the size)
Calories: 53kcal
Author: Marvellina
Soft and melt-in-mouth cookies with their nice distinct milky flavor are shaped into round balls and coated with icing sugar are popular celebration cookies in Malaysia and Singapore. This recipe is simple to make and eggless.
Please make sure the butter and ghee are soft but not melting
Combine all ingredients for the dough. Rub the butter/ghee with the flour to resemble a wet sand texture and keep combining until you can get a dough that won't crumble. If the dough is too dry, add more ghee/butter until you can form a dough
Shaping:
Preheat the oven to 300 F (150 C) for a conventional oven and 285 F (140 C) for a convection oven
Divide the dough into about 8-10 grams each and roll into a round ball. Put on a baking sheet lined with parchment paper, about 1/2 inch apart. The cookies will expand slightly but not much
If you have a problem with the cookie spreading and melting during baking, chill the cookies for 1 hour in the fridge before baking
Baking:
Bake in a preheated oven, middle rack, for 15 minutes. The cookies won't brown much and just lightly golden brown at the bottom. Let them cool down on the pan for 5 minutes. They are very fragile so you don't want to handle them when they are just out of the oven
While the cookies are baking, put the milk powder in a food processor or coffee grinder to grind them up into fine texture. Combine with the icing sugar and set aside
Coat each cookie in the sugar and milk powder mixture and then put on a cooling rack to let them cool down completely
Storing:
Let the cookies cool down completely and then store them in an air-tight container for 2-3 weeks