When I saw Lite Home Bake mentioned about the traditional Hup Tou Sou cookies (Hup Tou=walnut) some actually has no walnut, remind me of the Hup Tou Sou cookies made by Reese. I tasted her Hup Tou Sou cookies when I went to her house for a bloggers gathering few years back. I was surprised to learn from her that the usual Hup Tou Sou cookies that we bought at the pasar malam (night market) has no walnut (Hup Tou) actually. Maybe some of them contain walnut, but I am sure that those i tasted before has no walnut added as the taste was exactly like that one I tasted at her house.
Thanks to a blogger friend who sent me this CNY card and the cute fork..
Nowadays my mother also know I like to collect old kitchenware. She bought me this old fashioned of bowls the other day..Previously people use this type of bowl to serve Bah Kut Teh (pork rib herbs soup).
Last time, I was wondering why this cookie has a special taste, now I knew it is come from alkaline water..
And this cookie is easy to make, don't need mixer, simply mix all ingredients together..
I use bottle cap to make the round pattern
I will make this cookie for every coming CNY, because my family simply love it! maybe next time I will add some walnut..
Hup Tou Sou cookies 没有核桃的合桃酥*makes about 40pcs250g plain flour1/2tsp baking powder125g sugar1/2tsp alkaline water 碱水1/2tsp fine salt20g butter (salted)150ml cooking oil or peanut oilMethod
- Add all ingredients except cooking oil and butter in a mixing bowl. Rub butter with flour mixture till crumble. Slowly add in cooking oil and mix together till a soft dough. Initially the dough is very wet, after few good knead and it will become a smooth dough.
- Weight dough 15g each then roll into small balls (if you prefer smaller size, then weight 10g each), and placed on a baking tray.
- Use a suitable bottle cap to press on the centre of each cookie to create a round pattern.
- Brush with egg wash (egg yolk) and bake at 170'C for 20-30 minutes or 150C (fan forced) for 30mins or until golden brown.
Recipe adapted from Reese kitchen
I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.
Very fast, CNY coming liao...
ReplyDeleteNice cookie! I'd love to try it too :)
ReplyDeleteYa, I have just seen Lite Home Bake's post on Hup Tou Soh and hers has walnuts...yours looks very delicious too and more economical:D
ReplyDeleteahem...i also like wor....:p
ReplyDeleteYeah...next time maybe you should try adding walnut in. Hup tou soh without walnuts sound doesnt live up to its name at all. But neverthe less I am sure anything you baked taste wonderfully yummy.
ReplyDeleteYour walnut without walnut cookies look so beautiful, all evenly browned. Looking forward to more of your creations, Sonia.
ReplyDeletei had also bookmarked this but is the one with the walnuts... will try this as well.... lovely new cutlery you have there ^^
ReplyDeleteThank you for the mention, Sonia! I too didnt know that there were no walnuts in this cookie until i made them and now i learned that there is an extra ingredient in it from you :) Have to agree with you that they are delicious, i have been munching on a lot of them!
ReplyDeleteHi can I find out from you what is alkaline water or where can I get it thanks.
ReplyDeleteHi can I find out from you what is alkaline water or where can I get it thanks.
ReplyDeleteI didn't know Hup Tou Soh doesn't have walnuts! Nonetheless, it looks delicious!
ReplyDeletewow, don't know that alkaline water has the effect on cookies until I read your post. I like this cookies too...will definitely make it when I free...I also have no walnut at home :)
ReplyDeleteJaslyn, Cantonese called alkaline water as "Kan Sui" or Chinese 碱水, you can get it at the bakery ingredients supplies shop.
ReplyDelete感谢分享哟
ReplyDelete这个我要放进list里：）
Yes, Sonia, those that are sold in the pasar malam don't usually contain walnuts. Yours look good too!
ReplyDeleteHehe use bottle cap also can make such pretty cookies! I like your old-fashioned bowls too ;)
ReplyDeleteLove the look of this cookies. Sounds delicious to me. Going to try sometimes.
ReplyDeleteHehe,I saw that...thanks!
ReplyDeleteLove the nice cracks on the cookies and this is another great recipe to try :)
Hi sonia..hw ur u..long time nt drp by here..love tht design of cookies..prepared for CNY..?
ReplyDeleteCute cookies Sonia, and yes they would be perfect for the CNY...
ReplyDeleteThanks for the recipe and hope you are having a great week :D
I've eaten it before but can't remember the taste anymore :P I love your pretty bowl and the dainty fork !
ReplyDeleteHi Sonia,
ReplyDeleteI have not eaten these cookies in ages! Looks perfectly baked!
Thanks for sharing with Bake-Along!
i think the old fashioned ones doesnt have walnuts but funny, quite fragrance also. yeah, next time put some walnuts see if you like them. Happy to see you linking to our event, thanks!
ReplyDeleteHi thanks sonia manage to buy the alkaline water will try out the recipe soon. :)
ReplyDeleteHi Sonia,
ReplyDeleteI want to ask you what kind of oil you use to make this cookies. I tried to find peanut oil but couldn't find any. Can I use vegetable oil? I heard an aunt said that I can try using knife brand cooking oil to substitute peanut oil as the knife brand cooking oil is made from ground peanut. I'm confused. Please advise. Thank you.
Sally, I use red eagle ( Helang) brand cooking oil which flavour with peanut , sometime I also use Knife brand which is similar with Helang.
ReplyDeleteThe cookies are awesome. Thank you for sharing such a great recipe. Anyway, my baked cookies have dark spots. Is it because of the alkaline water? Can i mix the alkaline water with oil before adding into the flour mixture?
ReplyDeleteSally, maybe due to not mix well with alkaline water, ya, should be no problem to mix with oil then only add into flour. So long all mix well to become a dough.
ReplyDeleteHi Sonia,
ReplyDeleteI think your hup toh soh are the traditional ones with no walnut inside. To be honest, I like them with or without walnut. They are good in their own ways...
Zoe
I am a fan of your site. I tried this recipe but my dough is very soft and wet. Can I add more flour. Thx
ReplyDeleteI just tried this but is the oil measurement in ml instead? Becos it seems there is way too much oil using te measurement in grams?
ReplyDeleteIsabel, initially the oil measurement in gm, after I attempted and also reduced the oil a bit and change to ml measurement instead. Yes, initially you will feel too much oil and wet, continue to combine and give some good knead, slowly it will become a smooth dough.
ReplyDeletehi, wanted to try your recipie. can i replace the alkaline water with something else?
ReplyDeleteGrace, no you can't replace with something else, alkaline water is the key ingredient of this cookie which give the unique taste.
ReplyDeleteHi Sonia, I finally baked these. Thanks for this lovely recipe. I liked the Hup Toh Soh without walnuts. They are so crispy and cracks beautifully. Happy New Year to you and family.
ReplyDeleteHi Sonia, I have not heard of alkaline water..is there a different name for it? I am in Toronto, Canada, so might have to substitute if I can't find it in stores.
ReplyDeleteAnonymous , there is no subsitution of alkaline water
ReplyDelete