Poh Ling Yeow Instagram – Next of my Chinese New Year inspo recipes are Yee Chai Pang. Who remembers these?! Super crispy savoury sweet biscuits I grew up with but haven’t had in the longest time. They’re intriguingly moreish & characteristic of Asian snacks which often have that push pull salty sweet flavour profile – in this case loaded with umami from red fermented beancurd, dark soy & a decent hit of spice so I expect you’ll enjoy these if you’re not typically a sweet tooth.
YEE CHAI PANG (translates to Little Ear Biscuits in Cantonese) | Makes about 90 small biscuits
1 egg, lightly whisked
PALE DOUGH
300g plain flour
1 tsp baking powder
80g caster sugar
1 tsp salt
60g softened butter
110ml water
BROWN DOUGH
BEANCURD MIX
2 cubes red fermented beancurd mashed well with 1 Tbs of the fermented beancurd sauce (easily found in Asian grocers)
40ml veg oil
70ml water
1 Tbs dark soy
280g plain flour
1 tsp baking powder
1/2 tsp bi-carb of soda
60g brown sugar
40g icing sugar
1 1/2 tsp salt
2 tsp Chinese 5 spice
1 1/2 – 2 1/2 tsp chilli powder (up to you how daredevil u wanna be 🌶️)
3 tsp black pepper
30g lightly toasted sesame seeds
METHOD is below pinned in comments section 👇♥️
Skull & goldfish bowl painted by me, thrown & glazed by @graemerichardson67 | Posted on 17/Jan/2025 21:50:34
