Skip to main content
logo
Food Advertising by

Jumbo Hup Toh Soh ~ 核桃酥

Old fashioned Chinese walnut biscuits or  Hup Toh Soh brings back fond memories of my childhood.  I remember they were quite big or maybe because I was little so whatever I saw seemed to be 'big''.  Strange enough those biscuits had no walnuts in them whatsover and no one knew why.  I just remember that they were sweet and very crunchy.  So I decided to make some 'jumbo' ones.  In olden days lard was used to make these biscuits to make them crunchy and fragrant but I opt to use vegetable or cooking oil instead.  I did blog on 'smaller' Hup Toh Soh some time back and another recipe void of Hup Toh but if you wish you can use this recipe to make smaller ones for the coming Chinese New Year.






Jumbo Hup Toh Soh   ~    核桃酥

Ingredients
  • 600 gm plain flour
  • 210 gm caster sugar
  • 200 to 250 ml vegetable oil
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 150 gm slightly toasted walnuts, chopped
  • Egg glaze

Method

  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl, mix well.
  2. Add in sugar, chopped walnuts and mix well.
  3. Gradually add in the oil to mix till the dough doesn't stick to the hands and can be formed into a ball.
  4. Weigh out about 70 gm of dough, lightly form into a ball and press with the palm of your hand to flatten to whatever size and thickness that you desire.
  5. Make a small dent with your finger, apply egg glaze.
  6. Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins.
  7. Yield :  14 Jumbo biscuits.

Comments

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Kuih Salat aka Seri muka ~ 沙拉糕

Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers.  The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~  沙拉糕 (A)  Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear.  Soak it for about 4 hours, preferably overnight which I did.  Next day, drain, wash and strain to get rid of excess water.   Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice.  Shake it a bit for even distribution.  The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan