Kuih Momo

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Ingredients:

250g plain flour, dry roasted
40g icing sugar
75g full cream milk powder
200g unsalted butter
¼ tsp salt
1 egg yolk

¼ cup sifted icing sugar, to coat the kuih

heat butter over low heat until the creamy butterfat separates and floats on top. Skim off the butterfat, and continue to skim for several minutes, until the butter oil looks clear.
Cool to room temperature. Store in fridge for up to 1 month
To dry roast the flour, fry over medium heat for 7 minutes until it smells nutty. Stir constantly to avoid burning. Remove from heat and leave to cool
Grind the salt with a tablespoon of the roasted flour using a mortar and pestle.
Sift the icing sugar and milk powder, and grind any lumps to ensure there are no lumps in the mixture. Sieve the dry ingredients twice.
If using ghee or clarified butter, which has been refrigerated, microwave on high for about 30 seconds until melted.
Beat an egg yolk into the ghee
Preheat oven to 160°C. Add the ghee mixture to the dry mixture, and mix with a fork. When mixture is well combined, use your fingers to rub until it is evenly mixed.
Squeeze handfuls of dough, and break off small pieces into small lumps. Using your palms, gently squeeze the small lumps, then with the lightest of pressure, roll into small balls
Place the balls on a tray lined with baking paper. When the tray goes into the oven , turn the temperature down to 150°C. Bake for 12 – 15 minutes until cooked
Cool for ~15 minutes, then roll in icing sugar. Store in airtight container