The rice flour layer had been excluded due to lack of time, which yielded a drier finish. It was nonetheless delicious, though perhaps a tad sugary in the absence of chewy mochi.
Another amazing compilation from the ever-formidable SK, these cookies were nutty, crisp, and impeccably delicious - a harmonious assembly of seemingly inconspicuous, common pantry items. While comparatively labour-intensive in comparison to no-chill doughs, the addition of brown butter is a quintessential element that truly shines in this formula. Chewiness is heightened by the presence of brown sugar, though the texture of coconut flakes, as recommended in the original recipe, is conceptually more superb.
Do beware that the dough spreads significantly and preserve several inches between each for good measure.
Did I mention charred? Some of my carrots had blackened thoroughly, so do keep an eye on the ones residing outside the impact area of dissipating chicken juices.
Drawing inspiration from Mama Cheung's take on a HK Café staple, I set out for a method that involved little to no frying. The result was a two-step cooking process that commenced on the stove and finished in a preheated oven.