Kampar Chicken Biscuit ..Kai Zai Paeng (鸡仔饼)

Never knew that this delicious chicken biscuits is from Kampar until Wendy's MFF for Perak month mention it. I tried made a similar kind of chicken biscuits before but it is quite different from this one. I like this version as it is the original Kampar chicken biscuits, 

My Shawn loves this very much. He is the one who keep digging the cookies jar for this delicious biscuits. He told me this is his after meal dessert...lol

Kampar Chicken Biscuits...鸡仔饼

Recipe source: Minty's Kitchen originally from At Home With  Amy Be

(A) Mix together:

300g plain flour, sifted

1/4 tsp baking soda, sifted

1/4 tsp baking powder, sifted 

150g icing sugar, sifted  

120g crystalised melon (tung kwa), finely chopped

1/2 tsp Chinese five spice powder

1/2 tsp mixed spice powder 

60g sesame seeds (lightly toasted) 

(B) - Mix together

20g garlic, pounded

1/2 tsp salt

1/2 tsp pepper

1 large egg, lightly beaten

30g maltose (mak nga tong)

2 pieces of red fermented beancurd (nam yue), mashed

100ml cooking oil

• Preheat oven to 160 degrees C.  Line baking trays.
• In a big mixing bowl combine Ingredients (A) and (B) together  into a crumbly dough.  Cover the dough with clingwrap and let it rest for about 10 minutes. 
• Roll dough into small balls. Then place a ball in between two sheets of clingwrap and roll it flat.
• Transfer the thin dough onto prepared trays and bake for about 13 - 15 minutes or until golden brown.  
• Cool baked biscuits completely on a wire rack before storing in an airtight container.

I am submitting this to  Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more