Traditional Malaysian butterless biscuits Recipe

Traditional Malaysian butterless biscuits

All Rights Reserved


1 kg potato starch flour
1/2 tin cornflour
1/2 cup plain flour
2  1/2 cups  caster sugar
2  coconut - extract 3 cups of milk
2 egg yolks
2 tsp baking powder


How to make Traditional Malaysian butterless biscuits

1. Toss the 3 kinds of flours together in a wok and stir under heat with dry and aromatic.leave to cool over night. Mix in the baking powder.
2. Add sugar to coconut milk and bring to boil over low heat. cool.
3. Whisk yolks till thicken and pale.  Add yolk to flours and mix well . Add  coconut milk little by little to get a soft dough. Not too soft
4. On a floured board, Roll flat 1 cm thick and cut with biscuit cutter.
5. Sprinkle some flour on a tray and arrange biscuits on top.
6. Bake in preheated oven at 200C for 20mins or until dry and cooked.
7. Stored in air tight container.
Question from the Chef

“What about biscuits without butter?”

Register or login to add a comment!