Food

Chinese New Year Delight: Ribbon Cookies


Okay! This is the last batch of Chinese New Year cookies that I’ve made.

Another favourite of mine: Ribbon cookies!!! I make these using my grandma’s recipe. Unfortunately, the end result is not up to our expectation. We should have add a little bit more butter because the texture is quite floury. (ran out of Planta so we used butter). I’ve recently updated the recipe below.

Recipe was updated on 25th Jan 2018.

Ingredients:
600g of plain flour
1 egg
160ml/160g water
100g sugar (I used 90g) – (old recipe uses 8 tablespoons of sugar)
170g butter (old recipe uses 7 heap tablespoons of Planta)


Directions:
To make sugar water:
1. Add sugar and water in a saucepan.
2. Heat until sugar is dissolve.
3. Leave aside to cool.

To make dough:
1. Combine flour with butter/Planta and egg.
2. Knead dough and add a little bit of sugar water slowly. Knead until gluten is formed (like making mee hoon kueh).
3. Rest the dough for at least 30 minutes.

To fold dough into ribbon shape:
1. Take a small amount of dough and roll until about 2~3mm thick. Note: if the dough shrinks back when you rolled it, that means you need to rest the dough more.

2. Cut the rolled dough into strips of about 1cm wide. Overlap 2 strips together and cut sideway to about 2cm long. Slice a tiny hole in the middle of the 2 small strips. The reason we use 2 strips to make a piece of ribbon cookie is because we want the ribbon to bloom when we’re cooking it.

3. Take one end of the strip and fold it inside the sliced hole.


4. This is the end result.

5. A sea of ribbon cookies ready for frying.

6. Fry ribbon cookies in a wok. Notice there are a lot of bubbles? The cookies is done when you see little bubbles left or when it turns golden brown.

This traditional ribbon cookie is not very sweet in one bite. But the more you eat, the sweeter it becomes. If you prefer sweeter taste, add more sugar. I can assure you, it’s pretty addicting.

For variation, you can add sesame seeds.

Additional note:
1. Take a pinch of dough and taste. Add some icing sugar if you think the taste is not up to your par.

I can fill this container full with 1 batch of this recipe. Took nearly 5 hours!!! *sweat*

When I make it again recently (23rd Jan 2018. Tsk have not make this nearly 10 years already), it took me nearly 8 hours. Alone!!! Total dough weight about 1.05kg. Baked cookies weight about 860g.

Enjoy!

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22 Comments

  • Reply dreamcatcher February 5, 2008 at 7:17 am

    they look like kuih siput; perhaps they’re the same but different in name only hmm?! :thinking:

  • Reply wuching February 5, 2008 at 11:07 am

    *gobble gobble all down*

  • Reply moz February 5, 2008 at 3:22 pm

    hmm … no invitation to your open house to savour all the great cookies ?

    Happy Chinese New Year !

  • Reply Kleio February 5, 2008 at 4:10 pm

    Wah, why you so keng one. Like the old sayings goes, presentable at the hall yet able to conquer the kitchen as well (chut-ta teng-tong, yup-ta chuh-fong). :applause: Who ever be your b/f sure fatt fatt fatt one 😀

    Btw, I am enamored by your sugee cookies. Been thinking of it day and night. Slurp! It’s image is driving me crazy. Gosh!

    Ok. I am actually here to wish you a very Joyous & Prosperous Chinese New Year. May the God of Fortune station himself in your yours :praying:

  • Reply Neo February 5, 2008 at 6:14 pm

    Wah… smells nice! :skull:

  • Reply Dawn February 5, 2008 at 9:19 pm

    I love them too. My dad makes them during those days when all of us were still in the house. But his were not so “decorative”. Kung Hei Fatt Choy to you, Chester and family!

  • Reply Bengbeng February 5, 2008 at 9:21 pm

    didnt know u r so talented in the kitchen. chester got a gf dont stop true lovelah u.

    happy new year 🙂

  • Reply Che-Cheh February 5, 2008 at 11:05 pm

    Dreamcatcher, totally 2 different cookies.

    Wuching, you’re so fat already!

    Moz, hehe you no need balik kampung meh? Happy Chinese New Year to you too.

    Kleio, hahaha :hehe: malula…you still have 1 day to think about making sugee cookies. Thank you for the well-wishes. Same to you dear!

    Neo, you have bionic nose meh? :tongue:

    Dawn, ahh my cookies don’t look so decorative too. Some big some small. No matter as long as it taste good. Kong Hei Fatt Choi to you too.

    Bengbeng, hehe starting learning only. Aiyo but Chester don’t like her lo. He kept running away from Miss Zebra. Gong Xi Fa Chai to you too.

  • Reply hcfoo February 12, 2008 at 1:53 pm

    I agree it doesn’t look like ribbon. But the best thing about CNY is eating home baked cookies. I don’t make my own cookies but Dad is.

  • Reply Che-Cheh February 12, 2008 at 10:53 pm

    Hcfoo, wow wow first time I ever heard a dad that make his own cookies. :applause:

  • Reply cindyandnic January 22, 2009 at 7:15 pm

    hie…che-cheh,i came across ya page…n i just tried the ribbon cookies recipe..i folded it into the usual ribbon shape cookies in the market.but how come my cookies dont really have the crunch texture like those in the market.but it taste not bad….i like it..thanks ya for ur recipe..

    regards cindy

  • Reply Che-Cheh January 22, 2009 at 8:25 pm

    cindyandnic, Hi did you fry until very little bubble left? Maybe you didn’t fry long enough. Well, that’s my guess only. Glad you like it. 😀

  • Reply Bret718 February 12, 2010 at 1:11 am

    What is Planta?

  • Reply Che-Cheh February 12, 2010 at 1:24 am

    Bret718, Hi, Planta is a brand name for margarine. You can use any margarine available in your country. 🙂

  • Reply Bret718 February 12, 2010 at 7:41 am

    Thanks! Am trying out the recipe tonight.

  • Reply Bret718 February 12, 2010 at 7:57 am

    me again, I am substituting planta for butter. Should the butter be at room temperature, or do I need to melt it?

  • Reply Che-Cheh February 12, 2010 at 8:23 am

    Bret718, the butter should be in room temperature. Good luck! 🙂

  • Reply jessi December 5, 2011 at 1:40 pm

    i like it…..so miss my mum do the chinese new year cookies,i already order from her , before chinese new year back home to take it,come to JB…hihi

  • Reply michelle February 3, 2013 at 2:55 pm

    Hi, may i know for this recipe, you used self raising flour or just the normal flour?

    • Reply Che-Cheh February 3, 2013 at 4:22 pm

      Hi Michelle, I’m using plain flour (normal).

  • Reply Susie February 20, 2013 at 7:15 pm

    I used to do ribbon biscuits with my mum but now don’t have the time. I love eating these biscuits. By the way, is there another (m’sian) name for this biscuit?

    • Reply Che-Cheh February 20, 2013 at 7:59 pm

      Hi Susie,

      I love this ribbon biscuits too. Hmmm I don’t think there’s another name for this biscuit.

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