Sunday, June 12, 2011

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.


    1. This is one thing that I don't eat from Kampar. Growing up there, I love all the local delicacies, except this. Don't know why, haha!

      I'm going to be back for more :)
      Keep up the good work.

    2. hi Veronica,
      I am going to try your version of Kai Zai Peang.
      It's different from the one I tried before.
      Bet this is awesome!


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