Tuesday, September 08, 2009

Sugar Coated Crispy Snack/Ribbon Biscuit

I suddenly crave for this type of snack which I ate when I was young. I am not sure if we can still buy this back in Malaysia. I don’t know what this snack is call so I can’t Google for the recipe. So I came up with something similar. It turns out pretty good, sweet and very crunchy. Carlos can't stop munching on it. By the way, does anyone of you know the name of this snack or maybe the recipe to share?



Ingredients:

300 grm of flour
½ tsp salt
½ tsp baking powder
3 tbsp of sesame seeds
5 tbsp of cold butter
1 egg
100 ml coconut milk

For sugar coating:

1 cup sugar
3/4 cup water

1. Sift flour, salt and baking powder in a mixing bowl. Beat the egg and mix in the coconut milk. Mix well and set it aside.
2. Rub the butter into the flour until it resembles coarse breadcrumbs. Add the sesame seeds. Stir in the egg mixture and mix until the dough comes together. Knead until it forms into smooth dough.
3. Rest the dough for half an hour. Roll out the dough thinly as thinly as possible (about 1/8”) Cut into 2” x 1 ½” rectangle and use the tip of the knife and cut a slit in the middle of the rectangle. Insert one end of the dough into the slit and pull slightly so the dough curls slightly.
4. Heat up some vegetable oil for deep frying. Fry the dough until golden brown. Remove and drain the oil.
5. Remove all the oil from the frying pan. In the same pan, add in the water and sugar. Bring it up to a boil and let the syrup reduce by half. Add in the fried dough and mix well into the syrup to coat and the syrup dried up.
6. Remove the fried dough into a line baking sheet and leave it to cool.


Note: If the dough is too sticky, add bit more flour to it and if it get too stiff add a bit more coconut milk.

30 comments:

Aleina in Chicago said...

Hi My Kitchen Snippets,

I am so surprised to see this snack! We have it in Korea and it is called "Mae Jat Gua", it has same shape but we don't use coconut milk and use pine nuts instead of sesame seeds. I have been really enjoying your website and finally visited Malaysia last May, it was awesome and I can't wait to go back. Only down side of visiting Malaysia was that it took me over 24 hrs to get there from here in Chicago..but I wouldn't mind it if I have another chance to visit..Thank you for your great recipes~!! Cheers,
Aleina in Chicago

Zue Murphy said...

Gert, unique shape. Looks like kuih pintal. I will try this. Thanks for sharing. I see your watermark now.

Anonymous said...

In China and Taiwan it call Ch'lao Gwo. In a San Francisco Bakery they call it Butterfly Cookie.

Carol

Rita Ho said...

Gert ... Lily Ng has a recipe, she calls it 'twisted fried pretzels'. I found it a while back but haven't tried it yet. The local Asian store here sells the snacks but they aren't as good as those back home. I think your version and Lily's come close.

Tummywise said...

Hi there! I'm from Penang and I love the snack you mentioned. I try to get them every Chinese New Year. Maybe I'll make them for this coming one! Anyways, they're called Ribbon Biscuits and you can find the recipe on Kuali.

Sonia said...

My mum use to prepare this biscuits during CNY, if I could remember the name is Ribbon discuit, because the shape look like ribbon..I gonna to do this on coming CNY, Thanks for sharing.

PEBBLES - the Lord's beloved said...

My grandmother lived in Muar, Malaysia up to the time she passed away (a few years ago). She had a recipe for a snack similar to this and it was called "tan san". The difference is that her recipe required "foo joo" (preserved bean curd").

tracieMoo said...

I've had this in a different shape. It looks good. Haven't seen it for some time. Thanks for sharing =)

tracieMoo said...

I've had this in a different shape. It looks good. Haven't seen it for some time now. Thanks for sharing =)

cherry potato said...

Oh, i just can have this in cny.Can i have some?

pigpigscorner said...

This brings back memories, I learnt how to make this in high school!

Elin said...

No wonder Carlos can't stop munching...it is addictive haha especially you have made it so yummy...:)

The Little Teochew said...

Brings back memories!! They look so cute. I wouldn't be able to stop munching on these either.

Little Corner of Mine said...

Loved it! Can't believe you can just create this recipe like that. I might try this for CNY too, something new mah.

ICook4Fun said...

Aleina, thanks for the info and your kind comment. Glad that you enjoyed your stay at Malaysia. Like you said I would love to go back to Malaysia often but I just can tolerate the long journey :)

Zue, that is a nice name for this snack. Maybe you can name it kuih pintal ha ha..

Carol, thanks for the info.

Rita, the one that Lily Ng made is different. Those are much bigger and very hard type of snack. This one is very light and crispy and small but the taste are quite similar.

Tummywise, now I remember eating this snack during CNY. I will check out the recipe at Kuali and thanks for the info.

Sonia, you can check out the recipe at Star Kuali too. I am going to try that recipe out.

Pebbles, Adding 'foo joo' to this snack sounds interesting.

Tracie, you are most welcome.

Cherry, sure ha ha..

Pigpig, the school never teach us this snack during my school time. That was a loooooooog time ago :)

Elin, all fried stuff are addictive :)

Little Teochew, me either :)

LCOM, yes do try it out. By the way, the bag and vouchers are it way. You should get it in a few days.

Anonymous said...

All my aunts & cousins in Penang used to come together to make this Ribbon Biscuits for CNY. It's so good that they used to sell to friends and colleagues. The Chief Chef Aunt would roll out the dough using a pasta maker. The rest of us would cut and twist. Another aunt would do the frying.

A lovely memory from childhood. Not so lovely then, cos I used to complain. Hahaha

Cheers from Perth,
kl_changs

Leen said...

Could it be this - Ma Fah- twistie biscuit as per Red Neck Waitanake Kitchen's site

http://neckredrecipes.blogspot.com/2006/07/ma-fah-crispy-twistie-biscuits.html

petite nyonya said...

This is so fondly 'old school'. I miss it a lot.

~~louise~~ said...

I don't know what they are called but I can tell you this, they sure look good! Not like any "sugar pops" I ever had. LOVE, love, love the coconut milk addition!!!

Thanks for sharing...

mycookinghut said...

I love these..!!

Jessica604 said...

I'd seen these before in Chinese bakeries but only as a seasonal item - then I remembered the pastry I made as a kid. http://yumorama.blogspot.com/2009/01/recipe-new-year-cruellers.html

I found the recipe in a translated cookbook where they simply called it "New Year Crueller". Although the recipe is similar, I'm sure your addition of coconut milk makes it a more tender treat!

ICook4Fun said...

KL Chang, I remember eating this during CNY. Did you learn making this from your aunts?

Leen, thanks for the link. I will check it out.

Petite Nyonya, I guess we all ate this when we were young :)

Louise, you are welcome.

Leemei, me too :)

Jessica, I will check out your link.

Christelle said...

Brilliant, I would have never had the idea to make them myself before, nice one :))

KDenmark said...

That's quite funny. I come from Denmark, and we have those as well. We call them "Kringler", and they're only served at Christmas

ICook4Fun said...

Christelle, thank you.

KDebmark, thanks for the info :)

Anonymous said...

hello

i found a recipe in one of my mom's chinese cookbooks

since i can't really read it, but i could understand the basic ingredients: yours looks EXACTLY the same

good job! they look SUPER yummy!

wendyywy @ Table for 2..... or more said...

There are 2 types, they look similiar.
One is called 巧果, it is made with beancurd, and that is the usual type that we can get from 'pasar' or grocery shops sold in large biscuit tins.
Another type is called "Dan San", of which I have no idea what the Chinese word is, but it sounds like "bounce-scattered'. That I know is made from an egg dough, fried and dipped in sugary syrup. An old popo used to make and sell Dan San few houses away when I was a kid, but she has passed away more than 20 years. I only saw her made it once on her marble table, when I was a small kid.

Anonymous said...

This is called ribbon biscuit. You can buy the ready made dough in Sungai Petani. Go to the bus station . Two shops on the far left as you enter the bus station sell the dough. All you need to do is to cut, twist and deep fry them. BTW, it is only available during the CNY period. Your recipe looks very good. Thanks

Samantha Aoki said...

Hello! i just made these biscuits! They are super nice and flaky in all the right areas! I love the texture of these! :D
Here is the picture link to my results https://skydrive.live.com/redir?resid=976C70CF4E527DAB!1292&authkey=!AIvRNgdyDVycIO0&v=3
I am very happy with them! Thank you for your recipe!

How do you store these snacks? And how long can they last for?

Thanks again

Sammii

Samantha Aoki said...

I made a blog about the results of using your recipe! Please check it out! I really loved your recipe! :) http://aokiitriedntested.blogspot.co.uk/2013/09/ribbon-biscuits.html