Recipes - Malaysian & Singaporean

Kampar Kai Chai Paeng (Kampar Chicken Biscuit)


Kai Chai Paeng is a must have for travellers who make a stopover in the town of Kampar, Malaysia. Traditionally, the cookies were shaped into shape of chicks to entice kids but the practice has since stopped. These Chicken Biscuits are now moulded into thin round chip-like slices and pack heaps of flavours!
Cooking Time: < 15mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

(A) Mix together

300g plain flour (sifted)
1/4 tsp baking soda (sifted)
1/4 tsp baking powder (sifted)
150g icing sugar (sifted)
120g tung kwa (crystallised melon, finely chopped)
1/2 tsp 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 mak nga tong (maltose)
2 pieces of nam yue (red fermented beancurd,mashed)
100ml cooking oil




Steps:
  1. Preheat oven to 160 °C. Line baking trays.
  2. In a big mixing bowl combine Ingredients (A) and (B) together. It should form crumbly dough. Cover the dough with clingwrap and let it rest for about 10 mins.
  3. Divide dough into small balls. Then flatten dough in between two sheets of clingwrap.
  4. Transfer the thin dough onto prepared trays and bake for about 13 – 15 mins or until golden brown.
  5. Cool before storing in an airtight container.

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Kampar Kai Chai Paeng (Kampar Chicken Biscuit)

Kampar Kai Chai Paeng (Kampar Chicken Biscuit)

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Kai Chai Paeng is a must have for travellers who make a stopover in the town of Kampar, Malaysia. Traditionally, the cookies were shaped into shape of chicks to entice kids but the practice has since stopped. These Chicken Biscuits are now moulded into thin round chip-like slices and pack heaps of flavours!

Cooking Time: < 15mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

(A) Mix together

300g plain flour (sifted)
1/4 tsp baking soda (sifted)
1/4 tsp baking powder (sifted)
150g icing sugar (sifted)
120g tung kwa (crystallised melon, finely chopped)
1/2 tsp 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 mak nga tong (maltose)
2 pieces of nam yue (red fermented beancurd,mashed)
100ml cooking oil

Instructions
  1. Preheat oven to 160 °C. Line baking trays.
  2. In a big mixing bowl combine Ingredients (A) and (B) together. It should form crumbly dough. Cover the dough with clingwrap and let it rest for about 10 mins.
  3. Divide dough into small balls. Then flatten dough in between two sheets of clingwrap.
  4. Transfer the thin dough onto prepared trays and bake for about 13 – 15 mins or until golden brown.
  5. Cool before storing in an airtight container.

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