Here’s a recipe idea of what to do with any leftover Bak Kwa lying around in the back of your fridge — make Bak Kwa Biscuits out of them!
I have been making these Oatmeal Hazelnut biscuits lately. They are delicious on their own or with cheese. I sometimes add dried raisins or cranberries to them. When I saw that I had leftover bak kwa in the fridge, I thought I might substitute them for the dried fruits and was quite happy that it actually turned out really well!
These Oatmeal Hazelnut biscuits are meant to be a healthy snack. Both oatmeal and hazelnut help to reduce blood cholesterol levels and by using a sugar substitute, they are also good for diabetics. One can argue that the addition of bak kwa actually makes them less healthy. I guess it depends on how you look at it. I would like to think that it is healthier to eat these bak kwa biscuits than to eat the bak kwa on its own!
If you are health conscious, just leave out the bak kwa and dried fruits and you will get a very healthy snack! In the video, I also share a nice eggplant dip which you can easily do that goes very well with the biscuits. The original baba ganoush recipe uses tahini, lemon juice, olive oil and cumin. Not many people have tahini at home, so I substituted it with goma sauce (Japanse sesame dressing) which is more readily available. It works really well!
Bak Kwa Biscuit
Tapioca flour 30g
Sugar or sugar substitute 30g
Salt 1/2 tsp
Baking powder 2 tsp
Extra Virgin Olive Oil 40g
Bak Kwa 2 slices 100g or other dried fruits 50g
Hot water 130ml
Eggplant Dip (Baba Ganoush)
Goma sauce 3 Tbsp (to taste)
Olive oil 3 Tbsp
Bak Kwa Biscuits
1. Add oats and hazelnuts in the food processor and grind till you get even coarse grains. Set aside.
2. Process the bak kwa till you get pieces roughly 2-3mm.
3. Add all the ingredients into a bowl and mix thoroughly.
4. Add hot water and stir to mix well.
5. Pour mixture onto a non-stick baking tray and flatten
6. Set aside for 15mins for the water to be absorbed
7. Using a knife, divide the crackers into the desired size
8. Bake at 140°C for 50mins or until golden brown and crisp.
9. Allow to cool completely on a rack before storing.
1. Roast eggplant over the stove until charred and the insides are soft.
2. Allow to cool, then remove the skin
3. Place the flesh in the food processor and add goma sauce and olive oil. Process till smooth and creamy
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KitchenAid’s new range of cordless appliances is really convenient. I had initially thought it was just a gimmick but after having used the appliances for a while, I find that not having to plug in the appliance makes it really handy! I have several food processors at home and I find myself always reaching for the KitchenAid cordless food chopper as well as the hand blender!
Check out my other recipes using KitchenAid appliances:
Disclosure: This post is written in partnership with KitchenAid