Directions
To Make
- Sift plain flour and glutinous rice flour into a medium mixing bowl. Add in sesame oil and cooking oil. Mix with a spatula until the oil is evenly absorbed. Use hands to rub the mixture into fine crumbs.

- Sift the flour mixture again to keep the texture light. Add in salt, honey, cinnamon powder, and hot water. Mix with a spatula until a soft dough forms. Wrap up with cling wrap and refrigerate for 30 minutes.

- While dough is chilling, prepare the honey ginger syrup by placing water, honey, rice syrup, cinnamon powder, and ginger slices into a saucepan. Cook over medium heat until it starts to bubble.
- Reduce the heat and simmer for 10-12 minutes, stir occasionally. Once the syrup has been thickened but still runny, remove from the heat and set aside.

- Take the chilled dough and divide it into approximately 24 portions (25g each). Use mould or cookie cutter to shape. The cookie dough should be about 7mm in thickness.

- Poke small holes in the centre or the back of cookies to help it fry evenly.

- Heat oil to 120°C, fry cookies in batches for 5 minutes on each side. Drain excess oil on a wire rack.
- Increase the oil temperature to 160–170°C, fry the cookies again for 2-3 minutes until golden brown. Drain excess oil and allow to cool.

- Arrange the cooled cookies in a container. Pour the honey ginger syrup over, ensuring they’re fully coated.

- Allow the cookies to soak for a few hours for a deeper flavour and softer texture.





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