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!


15 thoughts on “Kampar Chicken Biscuits – Kai Zai Paeng

    1. The Pleasure Monger Post author

      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..

    1. The Pleasure Monger Post author

      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

  1. brainybairn

    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!

    1. The Pleasure Monger Post author

      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!

  2. Pingback: Kampar 鸡仔饼 (Chicken biscuits) « The Accidental Weekend Chef

  3. tash

    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.

  4. Jo Khoo

    Thank you so much for sharing this recipe. I tried it and it was yummy. I didn’t roll it out thin enough but the taste was definitely there. Next time, I will make it thinner.


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