When directly translated it means prosperous cake. Don’t know much about it being prosperous but it certainly is a hit during festivities in Malaysia. It’s also not a cake, but a delicate peanut cookie made with ghee or clarified butter that melts in your mouth.
I was inspired to make this from a long forgotten Morale studies teacher in the primary school I attended. She used to bake and sell these festive cookies during our annual school bazaar with the help of some students.
This recipe is fantastic and it produces such tasty and delicate cookies. (A bit self praising here…sometimes you just have to!)
- 4 cups All-Purpose Flour
- 1 cup Ghee or Clarified Butter
- 1½ cups Roasted Peanuts, salted or unsalted
- 1 cup Sugar
- 1/8 teaspoon Salt (if using unsalted peanuts)
- ½ cup Milk Powder
- 1 cup Icing Sugar
- In a plate, combine powdered milk and powdered sugar. Set aside.
- Pre-heat oven to 160°C. And prepare at least 2 baking trays with parchment paper.
- Dry fry (without oil) flour in a pan on medium heat for a few 4 minutes – not till its brown. This is done to make the flour fluffy. Set aside and cool.
- In a food processor, blend peanuts and sugar till fine grain consistency.
- Add ghee and flour and mix till it starts forming a dough.
- Take dough out and knead a little on a clean and lightly dusted with flour surface. If the dough feels dry, add more ghee. Do not over knead.
- Use a melon spoon to form balls for uniformed shape and size. Place balls on baking tray – it does not have to be spaced out much like normal cookies as these do not expand in size.
- Bake for 20 minutes.
- Allow balls to cool for about 10 minutes but still warm.
- Roll each ball gently in milk and powdered sugar coating.
- Cool completely.