Chinese Crispy Egg Roll Biscuits

These Chinese Crispy Egg Roll Biscuits are a quintessential favorite, and feature thin, lightly sweet, crunchy vanilla flavored rolled cookies with a hollow center.

Course Dessert, Snack

Cuisine Asian, Cantonese, Chinese

Prep Time 20

Cook Time 20

Resting Time 20

Total Time 1

Servings

Calories 134kcal

Author Michelle

Ingredients

Batter:

2 eggs
40 g granulated sugar
80 ml coconut milk
80 g all-purpose flour
20 g rice flour
10 ml pandan juice or sub with a touch of pandan extract + water
1 teaspoon vanilla extract

Instructions

Make the batter:

In a large bowl, whisk together the eggs and sugar.
Add in the coconut milk, all-purpose flour, rice flour, pandan juice and vanilla extract, and stir until incorporated.
Set aside and leave the batter to rest for 20 minutes.
Fill the batter into a piping bag (or plastic bag).
Cut a small hole at the tip.

Cook the batter and roll the biscuits:

Heat up a lightly greased pan over medium heat.
Gently squeeze the batter and drizzle onto the pan in varying spiral shapes.
Let the batter set and flip with a spatula once lightly golden in color.
Cook for another minute or so.
Remove the cookie from the pan and immediately roll with a chopstick.
Place onto a wire rack to cool.
Once cookie has cooled, remove the chopstick.
Repeat with the remainder.
Preheat oven to 300°F/149°C.
When all the cookies have been rolled and set onto the wire rack, bake the cookies at 300°F/149°C for 20 minutes, or until golden brown in color.
Let completely cool before storing in an airtight container for up to 1 month.

Nutrition