Kampar Chicken Biscuits ( 鸡仔餅)

Never would I imagine making my own 'Kai Chai Paeng' which originated from Kampar - a small town where I grew up.  One would be surprised to know that there is no chicken in the Chicken Biscuit!  But why the name Chicken Biscuit?  I still haven't found the answer to this question yet.  This thin and crispy savoury biscuit with a distinctive aroma is surprisingly easy to make. 

Recipe adapted from  At Home With Amy Beh ...



(A) Mix together:

300g plain flour, sifted
1/4 tsp baking soda, sifted
1/4 tsp baking powder, sifted
150g icing sugar, sifted 
120g crystalised melon (tung kwa), finely chopped
1/2 tsp Chinese five spice powder
1/2 tsp mixed spice powder 
60g sesame seeds (lightly toasted) 


(B) - Mix together:

20g garlic, pounded
1/2 tsp salt
1/2 tsp pepper
1 large egg, lightly beaten
30g maltose (mak nga tong)
2 pieces of red fermented beancurd (nam yue), mashed
100ml cooking oil

• Preheat oven to 160 degrees C.  Line baking trays.
• In a big mixing bowl combine Ingredients (A) and (B) together  into a crumbly dough.  Cover the dough with clingwrap and let it rest for about 10 minutes. 
• Roll dough into small balls. Then place a ball in between two sheets of clingwrap and roll it flat.
• Transfer the thin dough onto prepared trays and bake for about 13 - 15 minutes or until golden brown.  
• Cool baked biscuits completely on a wire rack before storing in an airtight container.