- 36
- 25 mins
- 40 mins
Ingredients
- 5 large egg whites
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/3 cup all purpose flour
- 1 1/2 cup raw sesame seeds
Preparation
Step 1
Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.
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FILED UNDER: APPETIZERS AND SNACKS, CHINESE BAKERY, CHINESE NEW YEAR, RECIPES, VEGETARIAN
COMMENTS
Jude says
September 23, 2015 at 8:22 PM
Sounds delicious! Got to buy more sesame seeds and will definitely make these. Yum!
Reply
Judy says
September 24, 2015 at 6:51 PM
Hi Jude, please let us know how you like it.
Reply
Jude says
September 26, 2015 at 7:44 PM
Going to make these next week and I’ll let you know. To be honest, it’s very rare that I’ve found any Chinese or Vietnamese foods I didn’t like, even the stranger ones (I love bitter melon).
Could I please offer a suggestion for your blog that I think it badly needs? There’s no way to know if I receive a reply as there’s nothing to check like most blogs have – “Notify me of new comments via email”. Please PLEASE add that. It gives a commenter a choice. Otherwise, they have no idea if anyone answered them.
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Judy says
September 26, 2015 at 9:41 PM
Hi Jude, thank you for letting us know. We will look into it and make adjustments accordingly.
Reply
Rosemary says
July 14, 2015 at 4:55 PM
Great crisp and my husband likes them too!
Question: Could coconut oil and coconut flour be substituted ? Would the amounts be the same?
Reply
Judy says
July 14, 2015 at 5:58 PM
Hi Rosemary, I’m not sure about coconut oil and coconut flour, I haven’t tried it. Let us know how it works out if you decide to give it a try.
Reply
Caterina says
April 17, 2015 at 2:27 PM
What is the purpose of letting the batter rest for 20 minutes? It didnt seem to change at all, what am I looking for?
Reply
Judy says
April 19, 2015 at 10:24 AM
Hi Caterina, you might not be able to see it, but things are happening to the batter while it’s resting, so it’s best not to skip this step. It”
– Allows the starch in the flour fully absorb the liquid in the batter.
– Gives gluten time to relax.
– Also gives air bubbles (created by stirring) time to dissipate.
Reply
Jaydee says
January 6, 2015 at 7:01 PM
I have made those twice so far. It turned out great, just a little soft and not crispy enough. Do you know what ingredient I should add to make it more crispy?
Thank you!
Reply
Judy says
January 6, 2015 at 10:29 PM
Hi, Jaydee, no need to add anything. Two adjustments to try: make each crisp thinner (less dough) and/or turn up the baking temperature slightly since each oven’s temperature varies.
Reply
jaydee says
January 7, 2015 at 4:44 PM
Thank you Judy. When I made it the second time, it got really soft. and it got more and more soft after few days. If I turn up the temperature, it might get burned easily.
All right. Thanks a lot! I will give it a try.
:)
Reply
Judy says
January 7, 2015 at 9:50 PM
Hi, Jaydee, really interesting! Maybe just bake it for slightly longer time. Please let me know. Thank you!
Reply
Tony says
July 1, 2014 at 5:11 PM
Hi Rich,
I’ve made these with Spelt Flour, and they turned out wonderfully. Having said that, Spelt still contains a moderate amount of gluten, so if you are trying to avoid that it won’t solve your issue.
Good luck,
Tony
Reply
Rich says
April 6, 2014 at 1:06 AM
What’s the function of the flour in this recipe? I need to figure out how to make it w/o wheat….
Reply
Bill says
April 6, 2014 at 6:49 PM
Hi Rich, the flour acts as a binder in this case, holding the batter together. There are alternatives to wheat flour out there that you could try…almond flour or oat flour might work…
Reply
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Hi, we're Bill, Judy, Sarah, and Kaitlin. We're a family of four bloggers, sharing our kitchen exploits & travels w/ each other here! Find out more.
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