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Kampar Chicken Biscuit


By Bake for a Queen (Visit website)



If you are familiar with Malaysian delicacies, you would have heard of Kampar Chicken Biscuits. It has a very unique aroma and taste to it. I know it originates from Kampar thus the name but why "Chicken Biscuits" I am not sure as the recipe certainly did not include any chicken! Some packagings even have a chicken image printed on it. Maybe they have different recipe I do not know but the biscuits I baked tasted exactly like the ones I bought from the shop.




These biscuits were actually baked much earlier together with my MIL. Apparently, she learnt to make them from one of the old master from Kampar long time ago. I am not able to share the recipe used for the biscuits shown here yet, as all the measurements were 'agak agak' (by guess). You know how the old recipes are where they were written on '555' small notepads (don't think these notepads are available anymore).

However, when time permits and if I do happen to bake another batch, I will measure the exact amount of each ingredients and share it here.

So at the meantime, I will post a recipe I saw in a book where the ingredients are quite similar to the ones used in the biscuits shown here. I did not find any ammonia and baking powder in my MIL's recipe though.

Crispy Chicken Biscuits 
(A)
70g margarine
40g shortening
150g sugar
1/2 tsp salt
1 tbsp maltose
35g fermented bean curd
1/4tsp ammonia

(B)
1 egg

(C)
1/2 tsp 5 spice powder
1/2tsp pepper
30g minced garlic
80g toasted sesame

(D)
350g plain flour
2 tsp baking powder

METHOD
1. Cream ingredient A lightly. Add in ingredient (B). Cream until smooth.

2. Add ingredient (C), then (D), mix until well blended.

3. Take small piece of dough and press onto baking sheet.

4. Bake at 160C for 10 minutes or until brown.

Note: I have not tried this recipe but just happen to see something very similar to the recipe I used. The recipe did not say anything about egg wash but it is advisable to do so for a shinier top.




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