Recipe: Sarang Semut
This one was a little tricky to make this year because I have a new oven. So, the baking duration and temperature of the original recipe that I got didn’t work too well. Required some tweaking until I got the right temp and duration for a crunchy cookie without it turning brown.
1) Mix and sift 200g custard flour & 100g plain flour
2) In a mixer cream 120g butter, 100g sugar, 1 egg yolk & 1/2 teaspoon vanilla essence until fluffy.
3) Add in the sifted flour mixture to the creamed mixture in the mixer bit by bit.
4) Split the dough into small blocks, wrap it in cling wrap, and freeze the dough for a minimum of 1hr.
5) Soften the blocks alittle prior to grating the blocks using a cheese grater.
6) Spoon one teaspoon of grated dough to each paper cup or fill the paper cup to the brim (or heap) (note that when you bake this, the grated dough will sink)
7) Add as much chocolate rice as you want per cup.
8) Bake at 150 degree celcius for 25 minutes. (this varies from oven to oven, so try out what works for your oven!)
