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Salted Egg Yolks Curry Leaves Cookies

Addictive sweet and savory Chinese New Year cookies, with salted egg yolks and curry leaves. These unique cookies are super easy and popular with guests.

Chinese New Year is fast approaching, and as usual, I am busy baking cookies and cakes to celebrate. Today, I have a very delicious Chinese New Year cookies recipe to share with you, salted egg yolks and curry leaves cookies. These cookies are super easy to prepare, and yet, very delicious. If you plan on having plenty of guests coming for the Chinese New Year house visit (拜年), you will definitely want to bake a double batch, at the very least. These will be gone in a blink of an eye. :)

(1) Ingredients for salted egg yolks and curry leaves cookies. (2) Cream butter and sugar. (3) Sieve in flour, milk powder, cornstarch, baking powder, and salt. (4) Add mashed steamed salted egg yolks and finely chopped curry leaves.

(1) Ingredients for salted egg yolks and curry leaves cookies. (2) Cream butter and sugar. (3) Sieve in flour, milk powder, cornstarch, baking powder, and salt. (4) Add mashed steamed salted egg yolks and finely chopped curry leaves.

What do I need to prepare salted egg yolks and curry leaves cookies?

The ingredients for these cookies are quite unique, unlike your typical cookies. You will need:

  • salted egg yolks. These are from duck eggs and not chicken eggs. My neighborhood Chinese market sells vacuum-sealed packets of steamed salted egg yolks, so I can immediately use them as is. If your market is selling the raw eggs, you will need to crack the eggs, then steam the egg yolks for 10 minutes to cook them.
  • fresh curry leaves. My neighborhood Chinese market carries this in their fresh produce section along with other fresh herbs. You may also see these in an Indian or a Middle Eastern market.
  • milk powder. I use Nestle Nido dry milk powder since I find this to be the closest to the kind we get in Indonesia and most other Southeast Asian countries. You can use baker’s milk powder, or even malted milk powder too, if that’s what you have.
  • all-purpose flour
  • baking powder
  • unsalted butter
  • cornstarch
  • sugar
  • salt
  • egg yolk, to apply egg wash
  • black sesame seeds, to garnish the cookies
(1) Wrap and chill the cookie dough. (2) Roll the dough. (3) Cut the cookies. (4) Apply egg wash and garnish with black sesame seeds.

(1) Wrap and chill the cookie dough. (2) Roll the dough. (3) Cut the cookies. (4) Apply egg wash and garnish with black sesame seeds.

  1. Cream butter and sugar until pale and fluffy.
  2. Sieve in all-purpose flour, milk powder, cornstarch, baking powder, and salt. Mix well with a spatula.
  3. Add mashed steamed salted egg yolks and finely chopped curry leaves, mix well with a spatula.
  4. Gather the crumbly mix to form a soft pliable dough. I usually just use my hand. Then wrap the dough with a saran wrap and rest in the fridge for at least 30 minutes.
Salted Egg Yolks Curry Leaves Cookies.

Salted Egg Yolks Curry Leaves Cookies.

How to shape and bake the cookies

To shape the cookies, please do the following:

  1. Preheat the oven to 180 Celsius (350 Fahrenheit) and line baking sheets with parchment papers.
  2. Roll the chilled dough on a well-floured work surface into a 3 mm (18”) thick. Then use a cookie cutter to shape the cookies.
  3. Arrange the cookies on the prepared baking sheets, making sure there is about 1” of space around the cookies.
  4. Brush the top of the cookies with egg yolk and garnish with black sesame seeds.
  5. Bake the cookies until golden brown. This should take about 15 minutes.

What if I don’t have any cookie cutter?

In that case, the easiest is to first shape the entire batch of cookie dough into a log. Then wrap the log with a saran wrap and chill for at least 1 hour, preferably 2 hours. Just prior to baking, use a sharp knife to cut the cookie dough log into 3 mm (18”) thick slices and arrange on prepared baking sheets. Apply egg wash, garnish, and bake as per the recipe. :)

How long can I store the cookies?”

Before storing the cookies, make sure you cool them on a wire rack until completely cool. Then transfer the cookies to an air-tight container. The cookies should stay fresh at room temperature for up to 3 weeks.

Salted Egg Yolks Curry Leaves Cookies.

Salted Egg Yolks Curry Leaves Cookies.

Other Chinese New Year cookies recipes to try

Usually, we bake and prepare many kinds of cookies to celebrate Chinese New Year. You may want to bake these popular CNY cookies to fill your cookie tray:

We usually bake a cake or two as well to celebrate the new year. Here are some of the popular choices:

Salted Egg Yolks Curry Leaves Cookies


5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 1 hour

Cook Time: 15 mins

Total Time: 1 hour 15 mins

Serves: 48 bite-size cookies

Ingredients

  • 85 gram (6 tablespoon) unsalted butter, room temperature
  • 40 gram (3 tablespoon) sugar
  • 110 gram (about 1 cup - 1 tablespoon) all-purpose flour
  • 15 gram (1 tablespoon) milk powder
  • 10 gram (1 tablespoon) cornstarch
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 steamed salted egg yolk (from duck egg), mashed (*)
  • 25 fresh curry leaves, chop into tiny pieces
  • 1 egg yolk, for egg wash
  • black sesame seeds, for garnish (optional)

Instructions

  1. Cream butter and sugar until pale and fluffy.
  2. Sieve in all-purpose flour, milk powder, cornstarch, baking powder, and salt. Mix well with a spatula.
  3. Add mashed steamed salted egg yolks and finely chopped curry leaves, mix well with a spatula.
  4. Gather the crumbly mix to form a soft pliable dough. I usually just use my hand. Then wrap the dough with a saran wrap and rest in the fridge for at least 30 minutes.
  5. Preheat the oven to 180 Celsius (350 Fahrenheit) and line baking sheets with parchment papers.
  6. Roll the chilled dough on a well-floured work surface into a 3 mm (1⁄8”) thick. Then use a cookie cutter to shape the cookies.
  7. Arrange the cookies on the prepared baking sheets, making sure there is about 1” of space around the cookies.
  8. Brush the top of the cookies with egg yolk and garnish with black sesame seeds.
  9. Bake the cookies until golden brown. This should take about 15 minutes.
  10. Cool the cookies on a wire rack until completely cooled, then transfered to an air-tight container to store. The cookies should stay fresh at room temperature for up to 3 weeks.

Notes

  • (*) I bought and used steamed salted egg yolks. If you start from raw salted duck eggs, crack the eggs, and steam the egg yolks for 10 minutes, then mashed.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Emily Emily says:

    What an interesting recipe, I've never come across anything like this. Can't wait to try them out!

  • Elaine Elaine says:

    An authentic recipe, just in time for Chinese New Year! Thanks for sharing.

  • Victoria Kabakian Victoria Kabakian says:

    These cookies are awesome! They are so unique. I would have never thought of adding salted egg yolks and curry leaves to cookies, but I'm intrigued.

  • Jenn Jenn says:

    What an interesting looking cookie! I love trying new recipes, and think I will make this one with the kids!

  • Matt Ivan Matt Ivan says:

    Wow these look amazing. Never heard of using fresh curry leaves but will have to check it out!

  • Houn Houn says:

    Very interesting, I love salted duck egg yolks in anything. Would it still be ok to leave out the curry leaves? Many thanks.

    • Anita Anita says:

      Hi Houn, yes indeed you can omit the curry leaves if you want to.

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