Recipe Ingredient
- 300g plain flour sifted
- 1 tsp baking powder
- 1/4 tsp ammonia powder
- 1/2 tsp salt
- 1/2 tbsp pounded garlic
- 1 piece nam yee (red fermented beancurd)
- 1 small egg, lightly beaten
- 30g maltose
- 60g sesame seeds
- 100g finely chopped, crystallsed melon strips (tung kwa)
- A dash of pepper
- 1/4 tsp Chinese five-spice powder (ng heong fun)
- 30g cooking oil
Instructions
- Preheat oven at 160 to 170 ºC. Line baking trays with non-stick parchment paper.
- Combine all the ingredients in a large basin. Mix well into a soft dough.
- Make into small balls (the size of small limes). Place each between two sheets of non-stick parchment paper. Roll out flat in between the sheets.
- Transfer onto prepared trays and bake in preheated oven for 15 to 20 minutes or until golden brown and crispy.
- Lift up carefully onto a wire rack to cool completely. Store in airtight containers.
