Making Ribbon Biscuits (Tarn Sarn) is not as hard as you think. Try it now!
- 375g flour
- 75g icing sugar
- A pinch of salt
- 110g shortening
- 1 piece fermented bean curd (Tau Joo or Foo Yee)
- 30g sesame seeds
- 1 small egg
- Combine flour, sugar and salt. Rub in shortening. Add egg, sesame seeds and fermented bean curd and knead into a dough. (If texture is too soft, add a little more flour.)
- Leave aside to rest for 20 to 30 minutes. Roll out dough into 3mm thickness and cut into strips of 5cm by 1.2cm.
- Cut a slit with a sharp knife in the centre of each strip. Pull one end of the strip through the slit. Do the same for the rest of the strips, then deep fry until golden brown. Drain the biscuits on absorbent kitchen paper towels. Cool, then store in air-tight containers.