Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼

This recipe was published on year 2011 from Flavour magazine and finally, I did it ! I am so so so regret for not making this much earlier. This is such an addictive recipe. YES, IT IS REALLY THAT GOOD !!!!  The smell, the flavour and the texture is just SO RIGHT !  "Nam yue" is one of the Chinese famous red fermented beancurd which is widely used in savoury cooking and as time flies, more & more fabulous baking recipes created by using this special ingredient.

Ingredients :
250gm  butter
1/4 tspn  salt
140gm  icing sugar
1 whole egg

2 pieces  red fermented beancurd included 1 tspn red gravy
1 tpsn  pounded garlic

440gm  all purpose flour
1 tspn  5 spice powder
1 tspn  baking powder
1 tspn  baking soda
40gm  black sesame seeds
40gm  white sesame seeds

For coating  :  50gm  black sesame seeds mixed with 50gm white sesame seeds

(1) blend together ingredients (B) till well cooperated. Set aside.
(2) beat ingredients (A) till creamy then stir in mixture (B) till well combined.
(3) now, fold in mixture (C) to form a soft dough, knead till smooth. Then set aside to rest for 30 minutes. For the original recipe, dough need to be chilled before used but skipped that.
(4) again, used a bottle cap for moulding then coat moulded dough with sesame seeds. Later press dough with a slightly smaller round shape gadget to the center to form the curve.
(5) finally, bake at preheated oven 175'C for about 16 minutes or till nicely brown.
(6) set to cool completely before storage.

I am glad I found you.... loving every single bit of you !  Hope you guys will love it too.
Enjoy & Happy Festive Baking !


  1. I miss those cookies more than the festival itself. They look fantastic, Kristy.

  2. I like foods with nam yue. Bookmarked :)
    Thanks for sharing, Kristy!

  3. This looks interesting,bookmarked and thanks for sharing!

  4. This year I won't be making any cookies but have KIV this for future bakes. Thanks for sharing :)

  5. Hi Kristy. This savory cookie looks so good. Will certainly try to squeeze in time to make it before cny. By the way is the man yue taste subtle. Do u get to taste the nam yue when u bite into the cookie. Also is this crispy as I like savory/crispy texture. Thanks for posting all your fantastic recipies. Have a blessed cny! Chloe

  6. Hi Chloe,
    First of all, thanks for stopping by my humble little space. To your questions, there's NO subtle taste from nam yue itself. I found that its quite unique & interesting in a way how the combination goes together. If you prefer crispy texture, just keep dough chilled for 30 minutes or an hour before used. Enjoy & have fun. Happy baking !
    Blessings, Kristy

  7. May I know if the sesame seeds need to be toasted? Thanks for this interesting recipe.

  8. Hi Elena,
    No, the sesame isn't toasted. It get toasted once it starts baking.>o<
    Have fun baking !
    Blessings, Kristy

  9. Kristy! I baked a batch today and it is awesome. Light and yet crispy. Love it. Thanks for sharing.

  10. Delectable, Kristi...Thank you so much for sharing...Happy New Year!

  11. Hi Kristy, instead of nam yue can I use yhe white fermented bean curd instead. Thanks...adeline

  12. Hi Kristy, I've been out from blogging world for some time. Just lately I'm back to blog again. Wishing you and your family a prosperous Chinese New Year.

  13. Hi Adeline,
    Sorry for the late reply. I've been busy travelling for the past couple of days. Frankly, I've yet tried baking with the white fermented beancurd. You may try it and please do keep me inform the outcome. I am so excited about it as well.
    Happy baking !
    Blessings, Kristy

  14. Hi! That is an interestinh cookie. Never had it before.

    Gong xi fa cai!

  15. Replies
    1. Hi Cindi, sorry for the late reply. This recipe is not too sweet. However, you can reduce the sugar if you insist to.


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