Have you ever bitten into a cookie that just... disappeared? No chewing required. Just pure, buttery bliss hitting your tongue and vanishing like a sweet cloud.
That is the magic of Kueh Momo, also called Malaysian Ghee Cookies.
Here is the thing: even if you are from West Malaysia, you might not have heard of these. They are a true East Malaysian hidden gem, specifically loved in Sarawak. I first discovered them thanks to Vincent's sister. His family is from Kuching, and they know their treats. One bite of these Kuching-style "Snowballs" and I was completely obsessed. I used to bring these to the office and they would be gone before I could even take my coat off.
The Two Secrets That Make These Work
This is not just a simple mix-and-bake recipe. There are two non-negotiable steps that separate a good Kueh Momo from a great one.
Secret 1: Toast the flour first. We are not mixing raw flour into the dough. By stir-frying the flour in a dry pan, we cook out that heavy, raw grain smell and create an incredibly light, sandy texture. This is what allows the cookie to disintegrate the moment it touches your palate. Skip this step and you will get a dense, slightly off-flavored result.
Secret 2: Use ghee, not butter. I know it is tempting to swap in regular butter. Do not do it. Regular butter contains 15-20% water, and when that water hits the flour, it develops gluten. Gluten makes cookies crunchy. We do not want crunch here. We want melt.
Ghee is pure butterfat with all the water and milk solids removed. That pure fat is what gives Kueh Momo its signature sandy, "short" texture and the deep, nutty, toasted aroma that regular butter simply cannot replicate.
The Ingredient Gallery 🛒
Servings
Tap to scale
- Plain Flour: 225g
- Milk Powder: 150g (the secret for that milky, creamy taste)
- Ghee: 150g, room temperature (must be pure ghee)
- Salt: 2 pinches
- Icing Sugar: enough to coat (for the snowy finish)
Step-by-Step 🥢
1. Toast the Flour
Add your plain flour to a dry pan over medium-low heat. Stir constantly for about 5 minutes. You are cooking out the raw scent, but you do not want it to brown. These cookies need to stay snowy white.
Once done, remove from heat and let it cool completely before moving on. This step is not optional.
2. Sift and Mix the Dry Ingredients
Sift the cooled flour and milk powder into a large bowl to remove any lumps. Add your two pinches of salt and stir to combine.
3. Work in the Ghee
Add the room-temperature ghee. Use your hands to incorporate it into the dry ingredients. Keep working until the dough feels like soft, wet sand. It should hold its shape when you squeeze a small amount in your palm.
Hot kitchen tip: If the dough feels too oily or soft to roll, refrigerate it for 30 minutes before shaping.
4. Roll into Balls
Roll the dough into small balls, about 1.5cm each.
5. Bake Low and Slow
Place on a lined baking tray and bake at 160°C (320°F) for 8 to 10 minutes. Watch them closely. You want them set and cooked through, but with zero color. The moment they start to hint at golden, they are done.
6. Coat in Icing Sugar
Let the cookies rest on the tray for 1 full minute after coming out of the oven. They are extremely fragile when hot. While still warm, gently roll them one by one in a bowl of icing sugar until they look like little snowballs.
The Experience 💭
These cookies are the definition of mellow. They are not overly sweet, but the combination of toasted flour and creamy milk powder creates a rich, melt-away sensation that is genuinely addictive.
Serve them alongside a hot cup of Teh Tarik or a dark Americano to cut through the buttery richness. They also make an incredible gift box for the holidays or Hari Raya, stacked in a tin lined with parchment.
Just a warning: once you start snacking on these Kuching Snowballs, it is very hard to stop. Tag me on Instagram if you bake these. I want to see your snowy creations!
