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Traditional Crispy Chicky Cookies

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 20 minsscheduleTotal: 50 minsoutdoor_grillBakedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairywarningEggswarningSesamewarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:19

Cut 80g candied melon into small pieces and blend them into fine bits in a blender.

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Watch out

Chop the candied melon finely, otherwise the cookies will easily break when pressed.

Ingredients:candied melon (80 g)
Tools:blender
02
Active Cooking
00:00:37

In a large glass bowl, add 90g peanut oil, 1tsp minced garlic, and 2tsp maltose, mix well, then add 1 egg and 100g icing sugar, mix until fully combined.

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Watch out

Maltose is sticky, mix it thoroughly so it doesn't form lumps.

Ingredients:Peanut oil (90 g)minced garlic (1 tsp)maltose (2 tsp)Egg (1 piece)icing sugar (100 g)
Tools:spatulalarge glass bowl
03
Active Cooking
00:01:18

Add 1/2tsp salt, 1/4tsp five spice powder, 1tsp baking powder, 1/2tsp ground pepper, and the blended 80g candied melon, mix until fully combined.

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Watch out

Distribute the spices evenly, otherwise some parts will taste too strong.

Ingredients:Salt (0.5 tsp)five-spice powder (0.25 tsp)Baking powder (1 tsp)ground black/white pepper (0.5 tsp)candied melon
Tools:spatula
04
Active Cooking
00:01:40

Gradually add 250g ap flour and 100g sesame, mix, then add 1 piece of fermented bean curd and a teaspoon of its juice, continue mixing into a very sticky dough.

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Watch out

The dough is very sticky, mix thoroughly with a spatula otherwise the fermented bean curd won't distribute evenly.

Ingredients:all-purpose flour (250 g)white sesame seeds (100 g)fermented bean curd (1 piece)
Tools:spatula
05
Waiting Time
00:02:49

Transfer the dough to a flat container lined with plastic wrap, and rest for 20 minutes so the dough becomes less sticky and easier to handle.

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Watch out

Resting time must be sufficient, otherwise the dough will be too sticky to roll into balls.

Tools:flat containerplastic wrap
06
Active Cooking
00:03:21

Divide the rested dough and roll into small round balls of approximately 15g each.

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Watch out

Each ball should be roughly the same size, otherwise they will bake unevenly.

07
Active Cooking
00:03:25

Place the dough balls on a baking mat, and use the bottom of a plastic-wrapped flat container or a bottle to press them into thin sheets.

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Watch out

Apply even pressure when pressing, make them thin enough so they turn out crispy.

Tools:baking matbottle or flat container
08
Active Cooking
00:03:49
warningStay safe

Must wear oven mitts when removing hot baking trays from the oven to prevent severe burns.

Place the flattened cookies into the preheated oven and bake at 130 degrees for 20 minutes until fully baked and crispy.

local_fire_department130 degrees, 20 minutes
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Watch out

Do not set the temperature too high, otherwise they will burn on the outside while remaining uncooked inside.

Tools:baking trayoven

groceryAll Ingredients

candied melon80 g
Peanut oil90 g
minced garlic1 tsp
maltose2 tsp
Egg1 piece
icing sugar100 g
Salt0.5 tsp
five-spice powder0.25 tsp
Baking powder1 tsp
ground black/white pepper0.5 tsp
all-purpose flour250 g
white sesame seeds100 g
fermented bean curd1 piece

blenderAll Tools Needed

blenderspatulalarge glass bowlflat containerplastic wrapbaking matbottle or flat containerbaking trayoven