A pack of Kampar
biscuits I bought from HK was so delicious that it was quickly consumed without
any left for hubby, lover of Kampar biscuits. I could not find the recipe for the thick KCB to pass it off as the
original ones in the pack but this recipe was very agreeable with hubby.
Friends said that its taste and texture was very authentic. If I have my way, I
would make it less hard but that’s the way most of my folks remember KCB, so I
will leave it as it. Recipe is adapted
from Guai Shu Shu with minor modifications.
Credits : here
Makes about 120
biscuits.
Dry :
100g soft brown
sugar
120g canola oil
2 tsp sesame oil
2 Tbsp maltose
2 Tbsp 5 spice
powder
1 tsp pepper
1 egg
Wet :
150g chopped candied
winter melon
3 pieces of fu yue (
red type )
1 clove of garlic,
minced
250g plain flour
50g white sesame
seeds
50g black sesame
seeds
1/8 tsp of baking
soda ( ¼ tsp if you wish for it to be less hard )
1 tsp baking powder
Combine dry
ingredients in mixer bowl.
Add wet components
into the mixer bowl.
Mix on medium until
ingredients come together and pulls away from the sides.
Roll the dough into
a rope.
Make small balls.
Transfer to a lined baking tray. I line it with silpat.
Glove a glass cup
with plastic bag. This prevents the dough from sticking to the cup.
Flatten the dough
with the base of the cup until as thin as possible.
Preheat oven to
160C.
Bake at 160C for 20
minutes.
Remove from the tray
when fully cool.
I guess taste wise it is close but texture wise no right?
ReplyDeleteI remember eating these biscuits long ago. What I recall is that they were delicious, so full of flavors!
ReplyDelete