Yummmmm... I love hoisin sauce! I went and checked out your blog but for some reason couldn't leave a comment through the CES frame - so I'll just comment here. Looks awesome. Hoisin and scallions is a match made in heaven!

You're welcome Amos, so glad you liked it and thanks for the feedback.

Wiebe, to keep the flour dry. In Malaysia, the humidity is very high, so for making this cookies, people fry the flour. So that the resulted cookies will be light and melt in the mouth. Even though I am in a dry area now, I still follow the traditional way, but instead of frying in a wok for half an hour or more, I used microwave.

I was just reading about your Kuih Bangkit, and these little cookies (?) look really interesting. I was just wondering though, as I'm ignorant about the subject, as to what the purpose of microwaving the tapioca flour was. This is something completely new to me, so would love to understand. Thanks.

Your Pork in Hoisin Sauce recipe is an absolute winner! Thanks, so much - Amos