 | |
| Alternative names | Kuih makmur |
|---|---|
| Type | Cake, pastry, kue |
| Course | Snack, dessert |
| Place of origin | Brunei, Indonesia, Malaysia and Singapore |
| Region or state | Southeast Asia |
| Created by | Malays |
| Serving temperature | room temperature |
| Main ingredients | Nuts, ghee, flour and icing sugar |
Kue makmur (Malay: kuih makmur, Jawi: معمور; Bruneian Malay: kuih mor) is a traditional Malay kue or kuih. This cake made from nuts in a powder form, ghee, flour and icing sugar. Its availability is limited to the bazaars of the month-long Ramadhan, and it is served to guests for Eid al-Fitr. Kue makmur is identified with its white colour and usually in a round shape.[1]
History[edit]
The origin of kue makmur is somewhat uncertain and believed to be derived from the Middle Eastern ma'amoul that was introduced by Arab merchants throughout the Malay Archipelago. Since then, kue makmur has been a part of the traditional kue or kuih of Brunei, Indonesia, Malaysia and Singapore. In 2015, kue makmur was featured in a series of Singaporean stamps.[2] Loosely translated, they would be called "prosperous biscuits (UK)/cookies (US)".
See also[edit]
References[edit]
- ^ Rahimy Rahim (8 June 2017). "Traditional kuih makmur gets a makeover". The Star. Retrieved 4 July 2017.
- ^ Rachel Tan (24 March 2015). "Traditional biscuits to be featured in new stamp series". The Straits Times. Retrieved 4 July 2017.
| Dishes |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Snacks |
| ||||||||
| Drinks |
| ||||||||
| Dishes |
| ||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Snacks |
| ||||||||||||||||||||||||||||||||||||||||||||||||
| Beverages |
| ||||||||||||||||||||||||||||||||||||||||||||||||
| Bumbu |
| ||||||||||||||||||||||||||||||||||||||||||||||||
| Influences and overseas dishes |
| ||||||||||||||||||||||||||||||||||||||||||||||||
| List articles | |||||||||||||||||||||||||||||||||||||||||||||||||
| Related topics | |||||||||||||||||||||||||||||||||||||||||||||||||
| Common dishes |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Snacks |
| ||||||||||||
| Desserts | |||||||||||||
| Drinks |
| ||||||||||||
| Condiments | |||||||||||||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction