Had this recipe last year but didn't have enough time to bake. Told myself that I must bake these for CNY 2016.
This recipe is slightly different from my last year's Bubble Rice Cookies. It has less ingredients but the cookies are perfect [do look up my earlier post on Bubble Rice Cookies to see the difference]. Very crispy and crunchy. Very Nice. It is a keeper.
I have baked another batch just with chocolate chips and bubble rice and below is a photo of it [recipe here].
I have baked another batch just with chocolate chips and bubble rice and below is a photo of it [recipe here].
 |
| Bubble Rice Cookies With Choc Chips in paper cups |
Original recipe is half the portion below
Ingredients
[Makes 2 bottles]200 gm butter
80 gm icing sugar
200 gm potato starch -sifted
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm almond nibs [I used chopped toasted cashew nuts]
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm almond nibs [I used chopped toasted cashew nuts]
- Cream butter and sugar till white and fluffy.
- Sift in potato starch and flour, continue to mix well over low speed.
- Lastly pour in crispy rice and almond nibs or taosted cashew nuts, fold well with a rubber spatula.
- Scoop mixture with a dessert spoon into paper cups or drop onto a lined baking tray.
- Bake at preheated oven at 150 degrees C for about 25-30 minutes or until golden crisp.
- Cool down cookies and store in an airtight container.
"I'm submitting this post with Cookbook Countdown 1 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids
Kimmy! Its great having your participation in our Cookbook Countdown! Wishing you great success in all your CNY baking!
ReplyDeleteHi Kimmy,
ReplyDeleteThese cookies must be very crispy with the rice bubbles. Perfect for snacks, fun to eat! Thanks for joining Cookbook Countdown!
Kimmy, I love crispy and crunch cookies! This cookies of yours is sure very addictive and very nice to munch. That's how I put on weight during CNY hee..hee...
ReplyDeleteHi Kimmy,
ReplyDeleteI've not started baking any CNY cookies yet. Hmm... these bubble rice cookies looks yummy ... surely great homemade CNY snacks to serve during the festive season. Taking this opportunity to wish you & family a blessed Lunar New Year with great health & wealth in the year of Monkey :)
This looks so good! I know I can always find delicious treat whenever I visit your blog. :) Can't wait to make this over the weekend.
ReplyDeleteThanks for sharing!!
Hi Emily, thanks for hosting the Cookbook Countdown event. I have too many magazines on cooking in hand and haven't decide which one to start first but I will do my best to make use of them.
ReplyDeleteHi Joyce, these cookies are one of my best cookies this year. I already baked another portion with chocolate chips to replace the nuts. They turned out great. If these aren't for giveaways, I will baked them in bigger size without using the paper cups, should be perfect teatime snacks.
ReplyDeleteHi Phong Hong, these cookies are really crispy and crunchy. Not very sweet though but I know you wouldn't stop with one. It is very addictive. I had to exercise control by telling myself that they are for giveaways. My nephew said 'Ho chiak' when I let him try some.
ReplyDeleteHi Karen, home-baked cookies are always the best cos' we know what are the ingredients in them. We use good quality butter and have control over the sweetness. You too have a good year ahead and happy cookie baking soon.
ReplyDeleteHi Holy Food, thanks for your encouragement. Do try this recipe cos' it is really easy and fuss free.
ReplyDeleteThis is good for CNY! I'm inspired to make it.
ReplyDeleteHi Amy, this is a good recipe and so easy. Baking them is very quick. I could baked about 48-50 pieces just in a tray by using paper cups. With a bigger oven, I think all should go in 1 batch.
ReplyDeleteHi Kimmy,
ReplyDeleteI have tried this recipe. This is a good recipe and easily can make large batch.
The taste is very good and additive when eating just cooled.
However, the bubble rice does not stay crispy for long upon storage in the air tight container.
In fact, during the making process, I noticed the rice were getting soggy which I believe it has absorbed the moisture from the batter.
I have tried making cornflake, coco crunch cookies, also having same problem.
How do you keep the rice crisp during making and storage ?
Lynn
Hi Lynn, I prepared this cookie dough overnight and the bubble rice didn't turn soggy. It is the same for cornflakes, too. Moreover, there is no liquid in this recipe so this shouldn't be the case unless the bubble rice you used is different or are the cookies not well baked. Sometimes different oven requires slight difference in baking time. I bought the bubble rice from the baking concessionary. I have checked my cookies today, they are as crispy as before [these were baked more than 2 weeks ago].
ReplyDeleteHi Lynn, I stored these cookies in the plastic containers with the red cap as shown in the photo.
ReplyDeleteI agreed the batter isn't wet, but moist... like those soft dough. Mine can see the rice getting soft during the rolling/shaping process... I thought I was too slow taking my own sweet time to shape so the rice cannot wait :) and you can still keep the dough overnight???
ReplyDeletevery puzzle leh
Hi Lynn, frankly speaking, most of my cookie dough are prepared a day ahead and chilled in the fridge until baking time [I haven't tried duration of more than 2 days]. This way, it is much easier and I have a very organised, neat kitchen even if I baked lots of cookies. I got the idea from the cookie stores. Their cookie dough are chilled and baked as and when they opened their stores and they called them 'freshly baked cookies'.
ReplyDelete