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Sesame Beancurd Crisps 芝麻巧果 - CNY Crispies # 3

Friday, January 13, 2012

This is another traditional Chinese snack. There are 2 types, one is called DanSan 蛋散 and another QiaoGuo 巧果. You probably might have heard about the word DanSan from Southpark, Cantonese version. Cartman(fat boy) is known as Dansan in the translated version. Dansan is also used to describe someone who is useless. "Lei jek dansan la, zhan mou yoong!" 你只蛋散啦,真没用

What's the difference between these 2?

QiaoGuo is made with beancurd dough and is unglazed. Sesame seeds is a must. Can be flat, or twisted
DanSan is made from an eggy dough and is glazed with sugar syrup. Sesame seeds is optional. It comes in twisted form only.

Flat qiaoguo

I actually grew up eating Dansan made by a old lady living across the street. And DanSans are made big, 4-5 inches long, and I loved the sugar syrup coating. She was an old widow who sold traditional Cantonese treats in the market. Sweet potato balls were sold at 10 sen for 3, and dansan were 10 sen each. That was at least 27 years ago. I was still very very small. I wonder if her only adopted son still knew how to make them...He's a mechanic now.

Anyway, back to my QiaoGuo. These weren't as soft as store bought. Maybe.. they added in some fat into the dough. My aunt did try making Dansan once with margarine in the dough (traditional ones don't) and indeed it's more crumbly rather than all hard and crispy. Or maybe I didn't roll it super super thin. But I do find those flat ones tasting much better.

My husband says, the taste is there, the texture isn't, because he was comparing to store bought ones. Anyway.... there will always be a next time, another time to try another version
You can try eating store bought version from Bee's Bakery. I'm suspecting they did put in some shortening to form the dough.

I actually tried making these from 2 recipes and this is the better one.

Sesame Beancurd Crisps
Recipe taken from YanHuoJian with minor adaptations

200gm all purpose flour
50gm sugar (I think
1/4 tsp salt
1/2 tsp baking powder
50gm white sesame seeds
20gm black sesame seeds
1 egg
80gm firm tofu, mash with fork
Tapioca Starch for dusting

1. Combine all dry ingredients and mix to combine thoroughly.
2. Add egg and mashed tofu into the dry ingredients and knead until a dough forms.
3. Leave dough for 30 minutes, covered.
4. Roll dough as thin as you can. Dust with tapioca starch if needed.
5. Cut dough into rectangles.
6. Stack 2 rectangles together.Cut 3 slits vertically
7. Take one end and bring it through the middle slit. Pull it slightly.
8. Repeat step 6-7 until all dough is used up.
9. Heat a wok of boil, deep fry on medium heat until lightly golden (it will darken further upon cooling) and drain off excess oil.
10. When cooled, store in air tight container.

Still in Pyjamas and luckily they haven't change. They got all floury after playing

With this Fire Cracker,
Let me end the last of my CNY treats with a big BANG!

34 lovely notes:

Rebecca Subbiah January 13, 2012 at 11:42 AM  

these look amazing and your little helper is so cute

Sonia (Nasi Lemak Lover) January 13, 2012 at 12:33 PM  

I like the last photo of fire cracker! nice to enjoy with a glass of beer..so fast sou kong already?

Yummy Bakes January 13, 2012 at 12:55 PM  

So pretty and looks delicious.

Cass Tan @ 揾到食 January 13, 2012 at 12:57 PM  

wow, you got 2 lovely helpers :) and they are so focus in rolling dough...

Mary Chey January 13, 2012 at 1:11 PM  

All your foods look so yummy & how I wish I'm yr neighbour so that I can be your food tester. LOL
Yr kids so sweet & they look like twin!

Dumpling Love January 13, 2012 at 1:30 PM  

These look pretty perfect! I love to eat these but so 'yit hei'. haha. Your daughters so cute!

Honey Bee Sweets January 13, 2012 at 1:33 PM  

Oh I always wonder how these are made! Thanks for this recipe. ;) love the last photo.

yvonne January 13, 2012 at 2:40 PM  

Wendy, sorry for being ignorant, is this what they call ribbon biscuit?

Your 2 princesses are so enthusiasm. Woke up, headed straight to kitchen to help mummy ^.^

Elin January 13, 2012 at 2:57 PM  

If you dont tell you taught science when in service, I would have thought you were an art teacher...love the last picture and you are creative.. Wa...teacher your gals from young to be MasterChef ah? Your crisps looks good. I would like to try this out but I want to try your woo ha first :)

Jessie-CookingMoments January 13, 2012 at 3:34 PM  

Wow, your 2 daughters seemed to be quite helpful!
Love the last picture very much, very creative, Wendy! I've seen some other blogger friends made a similar cookies but the pictures showed in your Blog are very clear, esp when it came to how to twist the cookie.

lena January 13, 2012 at 3:55 PM  

i might have eaten this before..not too sure, comes in ribbon form like this..if you dont mention its name, i would have thought this is another shape of ma far.

Mel January 13, 2012 at 5:08 PM  

ooh, this is a yummy crisps! Good to have your little princesses helper around, isn't it?

Puan Ros @ Sinaranmenu.blogspot January 13, 2012 at 6:05 PM  

Hai Wendy,I always love this sesame bean curd crisp.Boy..Im so happy to see this recipe.As we are also celebrating the Chinese new year will definitely try to make this for my sis-in-law.Gong Xi Fai Chai to you and family.

pigpigscorner January 13, 2012 at 6:11 PM  

I remember making this in school. Very creative with the fire crackers!

Sharon @ Feats of Feasts January 13, 2012 at 9:01 PM  

Ooooh, looks addictive and I love the last photo on the black background bdw. Definitely a good way to end fried treats week.

Janine January 13, 2012 at 9:05 PM  

the last photo is super creative :) I've never heard of this crisp but it's so simple that i'll give it a go :D

ReeseKitchen January 13, 2012 at 9:51 PM  

Yea...I did eat this before..hehe! Now I know how to make lo...thank you..:)
Btw, your girls really good helper heh...;p

choi yen January 14, 2012 at 11:16 AM  

Do that pattern sure need a lot of patient huh..*salute*

Sherleen.T January 14, 2012 at 3:08 PM  

you got very helpful little assistants...hehe
yeah, the last picture is really creative...the crisps are very pretty! ^^

Anonymous,  January 14, 2012 at 10:32 PM  

How long can this craker be kept and where?

wendyywy @ Table for 2..... or more January 15, 2012 at 1:09 AM  

As said in instruction no.10.
As long as it doesn't smell rancid, it is good to go.
How long it taste fresh depends on how proper you store it. If you didn't keep it airtight, it won't even last you one day.

Shirley @ Kokken69 January 15, 2012 at 6:54 PM  

Wow, now you have little helpers :) !

daphne January 16, 2012 at 7:48 AM  

This is perfect Wendy!!! And what a lovely family activity to be making this together.

Zoe January 16, 2012 at 11:23 AM  

Your little helper brilliant and she did a great job helping you!

Your precise step-by-step instructions shaping these delicious munchies is brilliant too. I can always count on you to precise and great instructions.

kk January 17, 2012 at 4:12 AM  

they look wonderful!! Happy New Year!

Xinmei @ Pudding Pie Lane January 29, 2012 at 10:08 PM  

I'm so glad I found your blog! I don't live very near a Chinese supermarket so buying things like these is really hard for me, and it will be really fun to make these with my boyfriend as he's learning about more Asian snacks. Thanks!

Blessed Homemaker January 30, 2012 at 9:57 PM  

Im thinking if these can be fried using the Airfryer... Must find a way to do it ;-)

G,  February 2, 2012 at 4:43 AM  

Your pictures look lovely! Thanks for posting the great instructions too, I must have a go at it sometime.

I had something similar recently, given by a friend during CNY but don't know what its called. All she told me was its a biscuit made from tofu. It doesn't seem to have a sesame seed coating like yours though, but smooth sheets deep fried, but with some black 'dots' that doesn't look like black sesame seed, perhaps seaweed?

Have you seen this before? I have a picture and wish I can post it here for all to see...

Erani Zuhran Mohd Nor February 3, 2012 at 2:26 PM  

Wendy, my chinese friend want this recipe so i print it from ur blog... ok.
Usually she just buy it at pastry shop and fried it. and i showed her your blog...
Just to informed u that she really appreciate u post the recipe here...

Michelle,  October 8, 2012 at 6:04 PM  

Hi Wendy, This snack looks yummy! Can I bake it in oven instead? If yes, for how long and at what temperature? Tks.

WendyinKK @ Table for 2..... or more October 8, 2012 at 9:02 PM  

I have never tried baking, sorry about that.

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