Cow's Ear Biscuits
This is a traditional biscuit snack in HK. It is thin, crispy and fragrant. This biscuit derived its fragrance from the use of "nam yue" (南乳) which is a reddish fermented yam (according to Wikipedia, it is fermented yam and not fermented tofu).
It is an easy-to-do and yet delicious little biscuit.
Ingredients:
(A)
75g plain flour
40g water
(B)
30g water
30g sugar
0.25 tsp baking soda
0.75 tsp salt
1.5 tsp fermented yam
2 tsp corn oil
100g plain flour
Method:
1. Mix (A) till a smooth dough is formed.
2. Mix everything in (B) till well blended. Add in the flour and knead till a smooth dough is formed.
3. Roll dough (A) into a rectangular flat sheet.
4. Roll dough (B) into a rectangular flat sheet.
5. Apply some water to the surface of dough (A)
6. Stick dough (B) on to the top of dough (A).
7. Roll it up swiss roll style and chill in the freezer for 15 minutes.
8. Slice the dough as thin as possible.
9. Fry in oil till biscuit is cooked.
Reference: Yahoo Knowledge
Labels: Cookies n Biscuits
posted by Florence @ 2:51 PM
3 Comments:
Florence, I remember eating this snack when I was little. Thanks for the recipe. But may I ask what is fermemnted yam? And can I substitute it with anything?
Anh (Whitepolar from IK)
Anh,
The reddish fermented yam is called "nam yue" (in Cantonese). You can get it from the wet market or stalls selling tofu products.
No, you cannot substitute it. :D
Hi Florence, I am so happy to find your blog and this recipe. I love this biscuit and always get visitors to bring a couple of packs from Malaysia for me whenenver they come to visit (I am in Melbourne Australia and can't seem to get the same biscuits here). Have always wondered how it is made and couldn't find the recipe as I didn't quite know what it was called in English as I know it only as 'cham parn see'. Now I know :) Am surprised to see that it is actually fried, thought it was a 'baked' cookie. Can't wait to try it out. Thanks again for sharing.
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