/ Tuesday, February 9, 2010 / 5 Comments / Appetizers and Snacks , Breads and Bakes , Malaysian
Kampar Chicken Biscuit Crisps-Kai Chai Paeng
This is a rather unique biscuit, which apparently originated from Kampar, Perak. Kampar is the name of a town in the northern state of Perak in Malaysia. So, here is the strange thing, the Kampar Chicken Biscuit does not have any chicken in it at all! Irrespective of the rationale behind the name, I just simply enjoy them (which, I refer to as sesame seed biscuits with my kids). There are two versions of this biscuit, one is thick with doughy texture and the other is what I have here, the thin and crispy version. Needless to say, I like the latter which is why I made them.. :)
Recipe adapted from Flavours by Debbie Teoh
Kampar Chicken Biscuit Crisps (Kai Chai Paeng)
30 g Fermented Red Bean Curd (nam yue)
1 Large Egg
50 ml Milk
60 ml Cooking Oil
1 tsp Sesame Oil
½ tsp Sea Salt
30 g Confectioners Sugar
30 g Maltose
100 g Candied Melon (tung kwa), chopped
80 g Sesame Seeds
300 g All-Purpose Flour, sifted
½ tsp Ground Cinnamon
2 tsp Five-Spice Powder
½ tsp Ground White Pepper
1 tsp Baking Powder
¼ tsp Ammonia Powder
Place ingredients A into a large mixing bowl and stir to mix until salt dissolves. Add the candied melon and sesame seeds.
Sift together the remaining ingredients B and add to the bowl; mix to form a dough. Rest the dough, covered with cling film, for 30 minutes.
Preheat the oven to 170˚C and grease baking trays. Divide the dough into 15 g balls. Place the dough balls, well spaced out, between two plastic sheets. Roll out thinly into 7 cm discs with a rolling pin and place onto the trays.
Bake for 20 to 25 minutes, or until brown and crispy. Do not over bake, or it will taste bitter. Cool completely before storing in airtight containers.