Kampar chicken biscuit crisps-kai chai paeng

8 servings
15 min
23 min
Very Easy


Number of serving: 8

Ingredients A:

30 g Fermented Red Bean Curd (nam yue)

1 Large Egg

50 ml Milk

60 ml Cooking Oil

1 teaspoon Sesame Oil

½ teaspoon Sea Salt

30 g Confectioners Sugar

30 g Maltose

100 g Candied Melon (tung kwa), chopped

80 g Sesame Seeds

Ingredients B:

300 g All-Purpose Flour, sifted

½ teaspoon Ground Cinnamon

2 teaspoons Five-Spice Powder

-½ teaspoon Ground White Pepper

1 teaspoon Baking Powder

¼ teaspoon Ammonia Powder


  • Place ingredients A into a large mixing bowl and stir to mix until salt dissolves. Add the candied melon and sesame seeds.
  • Sift together the remaining ingredients B and add to the bowl; mix to form a dough. Rest the dough, covered with cling film, for 30 minutes.
  • Preheat the oven to 170 C and grease baking trays. Divide the dough into 15 g balls. Place the dough balls, well spaced out, between two plastic sheets. Roll out thinly into 7 cm discs with a rolling pin and place onto the trays.
  • Bake for 20 to 25 minutes, or until brown and crispy. Do not over bake, or it will taste bitter. Cool completely before storing in airtight containers.


Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 1
Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 2
Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 3


Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Yee chai paeng/ear biscuit
Yee chai paeng/ear biscuit
4 servings
35 min
Very Easy
1 / 5
Recipe Kampar chicken biscuit
Kampar chicken biscuit
4 servings
45 min
Very Easy
Recipe Chicken rolls with mozzarella
Chicken rolls with mozzarella
4 servings
35 min
Recipe Indian tandoori chicken
Indian tandoori chicken
2 servings
20 min
Very Easy
1 / 5
Recipe Honey Soy Chicken
Honey Soy Chicken
2 servings
Very Easy