Together with Tulip Tarts from my last post, these are another biscuits I discovered recently after sorting through many Malay recipes I have collected online from the past couple of years.
There are two versions I found, one which is piped out, the other filled with dates and shaped manually to resemble caterpillars. I decided to try out the piped out one first which is easier. The recipe I have had egg yolk, sweetened condensed milk, almond meal, shortening, custard powder and milk powder included in the ingredients which I thought was too tedious with too many ingredients. So I decided to take the idea but simplify it and basically adapted the best Melting Moments recipe by adding pandan paste to make them green. They were delicious!
Makes approx. 60-80 biscuits; depending on size
250g butter, softened
60g pure icing sugar, sifted
pandan paste *, to colour
200g plain flour, sifted
100g cornflour, sifted
colour sprinkles, or 100s & 1000s
extra pure icing sugar
* Use green food colouring if pandan paste is not available and add a little vanilla extract for flavour.
1. Preheat oven to 160°C. Have the butter very soft almost at the verge of melting but not melted; in winter weather, place butter in the microwave at its lowest setting and heat at 30 second-interval until the required consistency.
2. Beat butter and icing sugar until creamy. Add in pandan paste and fold in plain flour and cornflour until a soft dough formed.
3. Transfer dough into a piping bag fitted with a 1cm star nozzle. Pipe out straight 6cm dough pieces. The caterpillars will look much prettier if you wriggle the straight lines slightly.
4. Scatter colour sprinkles over the caterpillars.
5. Bake for about 20 minutes, or until firm; don’t let the biscuits brown too much.
6. Remove from oven and let biscuits cool to lukewarm, then sift pure icing sugar over the biscuits.
Taste: Pandan flavoured short-texture & melt-in-the-mouth biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s): -