CNYB Part III: Chicken Biscuit / Gai Zai Peng / 鸡仔饼

Chicken Biscuit (鸡仔饼) is a famous product from Kampar, where My Kitchen is located now. It is now available throughout Malaysia, especially at tourist attractions. So, you don't have to travel to Kampar for Chicken Biscuit. For those living overseas, there are online stores selling it! Although we are living here for more than a year now, I had never bought it for own consumption. My youngest sister loves it very much, that's the main reason I am making some myself.

Actually there is no trace of chicken in this little biscuit, not even the shape. Where is the name came from? Can someone enlighten me? While baking, I had the feeling as if I am baking this biscuit for the celebration of moving out of Kampar. By the way, My Kitchen is moving to Penang - a nice place with lots of wonderful food and beautiful beaches. Also, it is a place packed with human and cars.

Recipe adapted from Amy Beh's CB recipe on Kuali, it tasted lots better the next day, with its unique aroma that is pretty close to store-bought Chicken Biscuit.

Ingredients:
300g plain flour sifted
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tbsp pounded garlic
2 pieces nam yee (red fermented bean curd)
1 large egg, lightly beaten
30g maltose
40g sesame seeds
100g candied winter melon, minced
¼ tsp ground pepper
½ tsp five-spice powder
¼ tsp cinnamon powder
30g cooking oil

Methods:

1. Preheat oven at 160ºC. Grease baking trays lightly or line with with parchment paper.
2. Combine all the ingredients in a large mixing bowl, mix well to form soft dough.
3. Divide dough into small balls then roll out each ball in between two sheets of parchment paper.
4. Transfer rolled dough onto prepared trays and bake in preheated oven for 8-10 minutes or until golden brown and crispy.
5. Cool on rack completely then store in airtight containers.