250 g Unsalted butter
3 tbsp Rendang paste
1 tbsp Gula Melaka
1 /2 tbsp light soy sauce
60 g Chicken Floss
1 tbsp minced kaffir and turmeric leaves
30 g chicken floss for topping
Sliced chilli padi
Minced kaffir leaves
300 g plain flour
70 g corn flour
1/2 tsp salt
1 tbsp Chicken seasoning powder
(sieve flours, salt and chicken powder)
1) Cream butter, Rendang paste and gula melaka till light and smooth paste, add in egg one at a time and beat till well mixed.
2) Add in dry ingredients, light soy sauce and chcken floss, minced kaffir and turmeric leaves, mix till it comes to a dough. DO NOT OVERMIX. Put the dough in the fridge for 30 minutes.
3) Shape them with 1/2 tbsp ball, place sliced chilli padi in the middle of the cookies, sprinkle with chicken floss and kaffir leaves. baked in pre heated oven 180 C for 20-25 minutes.
4) Baked in pre-heated oven 180 C for 20-25 minutes. Cool on wire rack completely before
storing in air-tight container.
Please test taste the raw batter before shaping.