Corner Café

September 12, 2010

Biskut Semperit Ulat Bulu / Caterpillar Biscuits (piped version)

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , ,
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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

[Ingredients]
250g butter, softened
60g pure icing sugar, sifted
pandan paste *, to colour
200g plain flour, sifted
100g cornflour, sifted

Topping:
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.
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[Preparation]
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.

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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.

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Taste: Pandan flavoured short-texture & melt-in-the-mouth biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s):

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9 Comments »

  1. hmm… require piping ar… i think i can only pipe out the biscuit looks like slug than caterpillar :P.

    Comment by Jess @ Bakericious — September 12, 2010 @ 11:37 am | Reply

  2. hi sd, how r u? been very bz so din surf d net for quite some time. this looks like our chinese dragon cookies.

    Comment by delia — September 13, 2010 @ 10:57 pm | Reply

    • I’m fine thanks. Yes it has been a while, glad you are still visiting here :)

      Comment by SeaDragon — September 15, 2010 @ 8:00 pm | Reply

  3. Hi seadragon,

    I am in Perth. I am going to try making some flaky mooncake for the coming festival. May I know what can I use for shortening substitute? I cant find Shortening in woolworths. But I found some lard and solidified vegetable oil. May I know can I use both as a substiture?

    Thanks a bunch!

    Weng

    Comment by Weng — September 15, 2010 @ 11:26 am | Reply

    • I usually use lard to substitute shortening, or you don’t like using lard, try ghee. I don’t like using the solidified vegetable oil (copha) as it is very waxy and very hard to incorporate unless you melt it first.

      Comment by SeaDragon — September 15, 2010 @ 8:06 pm | Reply

  4. Hi SeaDragon, everytime Raya approaches semprit is the one cookie that I hope my malay friends will give me. Now that I’m far from home, there’s no chance of getting free semprit, so many thanks for this recipe, I will certainly give it a try.

    Comment by Pauline — September 16, 2010 @ 2:29 am | Reply

  5. They do like Chinese version of 龍餅! For me, this pandan version was unheard of till now. Thanks for sharing!

    Btw, 中秋節快樂!

    Comment by Pei-Lin — September 18, 2010 @ 10:37 pm | Reply

  6. They look rather tasty, I may have to try to challenge myself and see how I go making them. Cheers!

    Comment by traintogain — September 19, 2010 @ 10:16 pm | Reply


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