Kampar Chicken Biscuits – Kai Zai Paeng

Kampar Chicken Biscuits aka Kai Zai Paeng

I have been craving for Kai Zai Paeng (鸡仔饼), otherwise known as Kampar Chicken Biscuits, for a while. These famous biscuits originate from Kampar, a town in the state of Perak in Malaysia, and boast a distinctive and aromatic flavour that can only belong to Kai Zai Paeng. Strange as it sounds, it is the intense flavour imparted by the salty and pungent fermented red beancurd (aka Nam Yee 南乳) that reels people in. Pungent = delicious? Ironic, I know, but it’s true! Nam Yee is often used in Chinese cooking, and the pungent smell of the fermented beancurd transforms into the most addictive aroma after cooking. It is also eaten as it is, as a wonderfully savoury condiment to plain Chinese-style porridge.

Kampar Chicken Biscuits aka Kai Zai Paeng

Since I had Nam Yee, and plenty of white sesame seeds in my pantry, I thought I’d whip up some Kai Zai Paeng. Even though these biscuits are called Kampar Chicken Biscuits, there isn’t any chicken in it, but the recipe I found calls for a touch of chicken stock to give additional flavour and new meaning to the name of this delectable snack.

Kampar Chicken Biscuits aka Kai Zai Paeng

Kampar Chicken Biscuits aka Kai Zai Paeng

The verdict? These biscuits turned out perfect. They taste just like the store-bought ones, and are very fragrant with a distinctive savouriness and aroma coming from the sesame seeds. They were thin, very crispy and too addictive! M and I keep reaching into the jar for more!

Kampar Chicken Biscuits aka Kai Zai Paeng

You would be happy to know that these are very easy to make. The recipe is laborious, in that you need to roll out the dough very, very thinly to get the perfect texture (my arms are still aching from the rolling and it’s been 2 days since I made these), but putting the dough together is ridiculously easy. I have tweaked the recipe as I don’t have all the ingredients, and replaced some (namely the candied winter melon) with similar flavours from things that can be commonly found in the average Asian pantry (kecap manis and more honey).

Here is the recipe.

Kampar Chicken Biscuits aka Kai Zai Paeng
(adapted from Little Corner of Mine)

Portion A:
295g self-raising flour
120g icing sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon five spice powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon chicken stock powder
1 teaspoon garlic, chopped very finely
80g white sesame seeds

Portion B:
1 medium egg
2 tablespoons honey
2 pieces Nam Yee, mashed to paste
1 tablespoon kecap manis (Indonesian thick and sweet soy sauce)
100ml sunflower oil

1. Mix all dry ingredients in Portion A. Mix all wet ingredients in Portion B.

2. Add Portion B to Portion A, and mix till the dough is combined. Let the dough rest for 10 minutes.

3. Roll out dough to 2mm thick between two pieces of baking parchment. Use a cookie cutter to punch out the shapes you want. I used 48mm diameter round cutters and made 131 biscuits from the dough. Place pieces of dough on baking tray that has been lined with baking parchment, ensuring a space of at least 1.5cm between the biscuits to allow for expansion (this is also the reason why you have to roll the dough thinly because they expand a little).

4. Bake in oven that has been preheated at 175 degrees Celsius, for about 6 minutes. The timing will differ with different ovens. As the biscuits contain honey and are pretty thin, they can burn very easily, so keep a watchful eye!

5. Cool biscuits on cooling rack, this will make them thin and crispy. Store in airtight container when completely cooled, and exercise some restrain when eating them, will ya?

Hope you enjoy making these biscuits and let me know if the recipe works out for you.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post is featured on Foodgawker and Photograzing. Check out my profile on Foodgawker and Photograzing to see my other featured posts!

About these ads

14 Responses to “Kampar Chicken Biscuits – Kai Zai Paeng”

  1. 3 beidisg October 19, 2010 at 3:33 pm

    i dun have kecap manis! it’s sweet soy sauce like the ones in singapore? have to look for that…

    • 4 The Pleasure Monger October 19, 2010 at 3:57 pm

      why don’t you replace that with one more tablespoon of honey and maybe 1/2 teaspoon or 1 teaspoon of dark soy sauce? Kecap manis thick and sweet, not sure if they are exactly like those in Singapore..

  2. 5 xiao meh meh October 21, 2010 at 3:01 am

    the cooking mama has done it again. KOWTOWS.

  3. 6 newguy2l October 25, 2010 at 9:25 am

    there are chicken in the original biscuits from kampar becos i found chicken feathers in one batch. Yuch!

    • 7 The Pleasure Monger October 25, 2010 at 11:44 am

      lol, sorry that you found chicken feathers in the ones you bought!! not sure why there are chicken feathers in it (guess it’s better that we don’t know), but why not make your own and lessen the likelihood in stumbling onto unwanted ingredients? =p

  4. 8 elaineteo October 25, 2010 at 3:43 pm

    So this is the famous kai zai paeng u mentioned in fb!! U are wonderful!

  5. 10 brainybairn November 2, 2010 at 7:00 am

    I tried out your recipe (without the chicken stock coz I didn’t have any on hand) but had to double the number of eggs to bind it – but that could be just purely due to egg size!

    Everything stuck onto the greaseproof paper I tried using so I gave up and rolled it between freezer film which was great! And It took a lot longer to get mine cooked – double the time. But yum yum yum!

    • 11 The Pleasure Monger November 2, 2010 at 9:24 am

      Hi brainybairn, yay! — this is the first time someone left me a comment after they tried my recipe!! always wondered if these recipes were going to be of any use to the public if i post them here…anyways, yes, the recipe i referred to stated that it might take up to 10 minutes for the biscuits to be cooked, i actually left mine in the oven for 7 min, and that’s when my place started to smell burnt =( had to run to the oven to quickly take them out!! there was a little drama…..lol. my first batch was almost black, so i reduced the time to 5-6 min and it worked perfectly for me. I think the oven settings might have been different. What a great idea to use film! I was struggling to lift the very thin dough up from the baking parchment, and some got stuck too, then practice made perfect, and i managed to get them off the paper. I’ll try using the film next time, thanks for the tip! Glad you love the biscuits!

  6. 12 tash February 14, 2012 at 8:50 am

    thanks so much for this recipe!
    just made a batch and my family absolutely loves it!
    my dough looked a lot softer than what yours did in your photos, so it was easier to roll till it was thin but it all worked out well with the baking paper.
    the only substitution i made was rice bran oil instead of sunflower oil.
    baking times varied with the different sized cutters that i experimented with.

  1. 1 Kampar 鸡仔饼 (Chicken biscuits) « The Accidental Weekend Chef Trackback on November 4, 2010 at 7:32 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

About The Author
Join Our Facebook Fan Page Follow Us On Twitter Follow Me on Pinterest
Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

I Want To Know About

Said and Done

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 854 other followers

Seen and Heard

  • 959,987 hits

Copyright Notice

© Rachel Tan and The Pleasure Monger, 2010. Unauthorized use and/or duplication of material on this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Tan and The Pleasure Monger with appropriate and specific direction to the original content.


Get every new post delivered to your Inbox.

Join 854 other followers

%d bloggers like this: