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Kai Chai Pang June 3, 2006

Posted by thelazychef in Cookies.

Chicken biscuits! Without the chicken!!! haha...

Made this last night…

Its also called Chicken Kampar Biscuits… BUT BUT BUT… there are no traces of chicken in it! hahaha…

For those who don't know, this biscuit originated from Kampar in Perak, Malaysia. It's original recipe has lard in it! Yes! Very unhealthy!

This recipe that I tried is adapted from Amy Beh's version of this crispy savoury biscuit.

Its easy to do because all you need to do it to mix everything up and you can do it all in one bowl!

And yes, its much healthier than the original one cos it has no animal fat in it!
300g plain flour
1 tsp baking powder
1/4 ammonia powder/baking ammonia
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1 tbsp icing sugar
60g sesame seed
100g candied wintermelon(chopped finely)
1/2 tbsp garlic(minced very finely)
30g cooking oil
2 pieces nam yue(red fermented beancurd)
1 egg(lightly beaten)
30g maltose(mai tang)

What to do:

1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.
2. Combine all the dry ingredients and mix well.
3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.
4. Mix and knead gently into a soft dough.
5. Roll dough into small marble size pieces.
6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.
7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).
8. Cool on wire rack and store in an airtight container.

1. I added 2 1/2 pieces of nam yue because I read up from the other ladies in KC that the original recipe called for 1 piece and it wasn't enough.

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg…

3. I did a research on ammonia powder since I didn't have it in my kitchen and didn't want to buy it just for this recipe… ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.

You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.
You will not get the exact same texture using ammonia powder but its good enough… 



1. Piggy - June 3, 2006

I love Kai Chai Peng but I’m not aware that we can actually make it at home! thanks for the recipe… 🙂

2. Ran - June 3, 2006

Hey! Just happened to come across your site. Great recipes =)
I enjoyed reading it (or just looking at those yummy pictures..haha)
I enjoy baking & cooking too but i’m still a beginner.. =P haha
keep it up girl!! =)

3. thelazychef - June 3, 2006

Hi Piggy…

Well, now that you know… give it a try! But yes, here’s a tip, roll the dough out thinly… I found mine a little too thick! But otherwise, the taste is pretty authentic… (though I think with a little lard in it, it would work wonders! But yes, I wanna watch my waistline too!)

4. thelazychef - June 3, 2006

Hi Ran…

Thanks for visiting! Well, I’m also pretty much of a beginner too… But I guess, with passion, anything is possible… 🙂 (haha.. sometimes, i wish I had that much passion for my studies too!!!)

5. แป้ง - June 20, 2006


6. ginny - February 25, 2007

it look good.i have everything done buy i didnt have the watermelon strips here.can i leave that out not using it ? will it still taste the same thing?

7. thelazychef - February 25, 2007

Hi Ginny…

Its winter melon sugared strips! Not watermelon!

The winter melon strips are vital in this recipe. Because it adds to the chewiness and sweetness of this biscuit.

You should try your local Asian store. It should be easily available there. 🙂

8. doris - October 21, 2007

thelazychef – 20 oct 2007
Gooday Ginny,
Where on earth can I get hold of cooking ammonia? Live in Perth W Aust and have searched everywhere. Is it easily obtainable in Malaysia or do some retailers send them overseas?

9. Navia - August 10, 2009

what is maltose? where to buy in KL?

10. pesandesainkemasan - August 5, 2010

cool article, now that you need for your product packaging design visit here http://www.pesandesainkemasan.wordpress.com , exclusive design but very cheap for you

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