Kuih Bijan

This is one of my favourite & a must in my new year list. Have been using Florence Tan's recipe to do this kuih bijan (sesame puff) for years. According to chef Florence Tan, this recipe is contributed by her cousin, Amy Koh. I personally like both of their recipes especially in doing & cooking nyonya food.

Ingredients:

• 300g plain flour
• pinch of salt
• 150g butter
• 2 egg yolks, 1 egg white
• 2 tablespoon iced water
• 1 egg for glazing

Filling (combined):

• 100g roasted peanuts, finely ground
• 45g roasted sesame seeds
• 40g fine sugar, or to taste

Method:

1. Sift the flour & salt into a mixing bowl. Rub the butter into flour until resembles breadcrumbs.
2. Beat egg yolks, egg white & water together with a fork. Pour into the flour & butter mixture and mix into a soft dough. Allow the dough to rest for 30 mins.
3. Roll the dough to 0.2-0.3cm thicknes and cut into 3" rounds with a pastry cutter.
4. Place 1 1/2 teaspoons filling in the centre of each pastry. Fold one side of the dough over the other. Press the edges to seal & pinch the surface with pastry pincers to make a pattern. Or for easier case, just used the smallest curry puff mould to do it.
5. Place on ungreased baking tray. Bake in preheated oven at 180C for 15 mins or until golden brown in colour.
6. Remove and leave to cool before storing in an airtight container.