FAMOUS PENANG “HEONG PENG” (aka “Fragrant Biscuit” or “香餅” in Chinese).

RECIPE FOR HEONG PENG

Ingredients:

For the filling:

  • 1 1/2 cups maltose
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 cups all-purpose flour

For the dough (water dough):

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup water

For the dough (oil dough):

  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil

For the glaze:

  • 1 egg yolk
  • 1 tablespoon water

Instructions:

  1. Prepare the filling by heating the maltose, sugar, vegetable oil, and water in a saucepan over low heat. Stir until the sugar has dissolved.
  2. Remove the saucepan from the heat and gradually add the flour, stirring constantly to form a smooth and sticky dough. Allow the dough to cool before dividing it into equal portions (around 20-24 pieces) and rolling them into balls. Set aside.
  3. Prepare the water dough by combining the all-purpose flour, sugar, vegetable oil, and water in a mixing bowl. Knead until a smooth dough forms. Divide the dough into equal portions (the same number as the filling portions) and set aside.
  4. Prepare the oil dough by mixing the all-purpose flour and vegetable oil in a separate mixing bowl. Knead until a smooth dough forms. Divide the dough into equal portions (the same number as the water dough portions) and set aside.
  5. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  6. Assemble the biscuits by flattening a portion of the water dough into a small disc. Place a portion of the oil dough in the center of the water dough disc and wrap it, sealing the edges. Repeat this process for all the dough portions.
  7. Roll each wrapped dough portion into a small oval shape. Fold the dough in half lengthwise and roll it out again into an oval. Place a ball of filling in the center of the oval and wrap the dough around it, sealing the edges.
  8. Place the biscuits on the prepared baking sheet, seam side down, and slightly flatten them with your palm. Using a fork, poke a few holes in the top of each biscuit to allow steam to escape during baking.
  9. Prepare the glaze by whisking the egg yolk and water together. Brush the top of each biscuit with the glaze.
  10. Bake the biscuits in the preheated oven for 20-25 minutes, or until they are golden brown. Allow the biscuits to cool on a wire rack before serving.

These Heong Peng biscuits should have a flaky and crispy outer layer with a sweet and fragrant filling. Enjoy them with a cup of tea or coffee as a delicious snack.