Skip to main content
logo
Food Advertising by

Hup Toh Soh aka Chinese Walnut Biscuit ~ CNY 2010


This is another biscuit which I normally make for Chinese New Year, Hup Toh Soh,..... 'hup toh' is Cantonese for walnuts.  Traditionally, this biscuit is made with lard and without walnuts.  However, I've substituted lard with margarine and added in some slightly roasted walnuts, chopped,  for that extra flavour.  This is a crunchy, nutty biscuit, and it has always been a favourite amongst my family members!


Picture on the left.  Pinch off some dough to form into a ball, then slightly make a dent in the centre.  The size of the biscuit is your own personal preference.
Picture on the right.  Apply egg glaze onto the biscuits before putting them into the oven.  Space them about 3/4 inch apart.


Baked Hup Toh Sow ...... fresh from the oven, crispy, crunchy and delicious!  Ensure that they are completely cooled  before storing them in the cookie jar, they do keep well.





Enjoy these with a cup of hot Chinese tea to usher in the Lunar Chinese New Year on 14th February 2010, which incidentally is also Valentine's Day!


Recipe for Hup Toh Soh aka Chinese Walnut Biscuit

Ingredients
  • 150 gm margarine (Or use 110 to 120 ml of vegetable oil sparingly)
  • 250 gm self-raising flour
  • 80 gm caster sugar
  • 1/4 tsp salt
  • 50 gm coarsely chopped slightly roasted walnuts  (optional)
  • 1 egg  beaten, for glazing
Method
  1. Sift the self-raising flour into a mixing bowl.
  2. Cut in the margarine, add in the sugar and the chopped walnuts. 
  3. Mix thoroughly till the dough does not stick onto the hands.
  4. Pinch off some dough and lightly form into a ball, make a small dent in the centre.  Place the biscuits onto a baking sheet, leaving some room between each biscuit.
  5. Brush them  with beaten egg wash.
  6. Bake in preheated oven @ 180 deg C for about 30 to 35 mins. or till golden brown.
  7. Cool completely before storing in cookie jar.
Note:  An update.  You can substitute margarine with vegetable oil, which will be around 110 to 120 ml.  You may or may not need all the oil.   Mix by hand till dough doesn't stick to your hands.




Comments

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …