Sesame Crisp


Aromatic Nutty Sesame Crisp

2 more days to Chinese New Year and I’m totally overwhelmed with last minute preparations. A lot of things happened unexpectedly.. or it’s more like me being too ambitious with a long to-make list and I end up with many late night baking.. and panda eyes. So this post will be short.

This year, I’ve decided to make some unconventional but healthier/low carb cookies and goodies – Apple Chips with Cinammon, Dried Agar Agar Candy and these addictive Sesame Crisp. Another goody I can’t resist making is Bak Kwa (Barbecued Dried Meat) after last year’s good reviews from relatives.

Aromatic Nutty Sesame Crisp

These Sesame Crisps are not sweet at all but filled with nutty and aromatic sesame flavour. I made these with my gluten free blend of 50% rice flour & 50% tapioca starch. It’s so addictive that we finished the 1st batch on the same day and I made a 2nd batch with triple the volume. Even though the method is pretty easy but you need a lot of patience when spreading the layer very thinly so that you will have a crunchy crisp.

I have also made in advance some Penang Acar (Spicy Vegetable Pickle) and Elvis Presley’s favourite Pound Cake. On the reunion day, we’ll be making Yee Sang (Raw Fish Salad), Braised Mushroom with Sea Cucumber, Chinese style Roast Chicken, mama’s famous Loh Bak and Pig Trotter Soup. I can’t wait for the feast to start!

For those celebrating Chinese New Year, what will you be having for your reunion dinner?

Happy Chinese New Year 新年快樂 to all my Chinese friends & readers!

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Sesame Crisp
Prep time
Cook time
Total time
Nutty & Addictive Sesame Crisp
Recipe type: Snack
Serves: 8
  • 25g Egg White (about 1 medium egg at room temperature)
  • 30g Brown Sugar
  • 30g All-Purpose Flour (I use 15g rice flour & 15g tapioca starch for gluten free recipe) - sift flour twice
  • 20g Butter - melted
  • 80g White Sesame Seeds - toasted
  • 10g Black Sesame Seeds - toasted
  1. Preheat oven at 170°C and line baking tray with grease proof baking paper.
  2. In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
  3. Stir in melted butter and mix well.
  4. Add in flour and mix till no traces of flour and lump-free.
  5. Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
  6. Spoon ⅓ or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. Dip fork into water to wet it for easier spreading of the sesame mixture.
  7. Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2 minutes.
  8. Remove from the oven, leave to cool and then store into an air-tight container.
The layer must be thin and even to make it crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading. Be careful not to overbake the crisps. If not, the sesame seeds will be burnt If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.



  1. They look so nice <3 will try this week and keep you posted.

  2. Pingback: Chinese New Year Inspired Snacks > | ChiGarden

  3. These look awesome. Dying to try ’em. Bookmarked

  4. Hi Shannon, your crisps are fabulous and so precisely done!
    Gourmantine recently posted..Butternut squash and coconut soupMy Profile

  5. So crunchy dear!!! I feel like having a bite now. How are you and how’s your CNY holidays going on??? 🙂
    Love2cook Malaysia recently posted..Tangyuan (Glutinous Rice Flour Balls) in Sweet Ginger Syrup…My Profile

  6. These crisps look great! They make perfect snacks, definitely much better than packaged chips! These would be great with a yogurt dipping sauce too!

  7. I can imagine the aroma from the sesame crisps! As you know I also did Yee Sang, steamed fish and Vietnamese rice paper rolls! Mostly raw vegetables, which was refreshing.
    Kelly recently posted..Giving ThanksMy Profile

  8. Hi Shannon, I am catching up on my blog visit. These sesame crisps are very irresistible. I will try it after CNY. Here’s wishing you Gong Xi Fa Cai!

  9. I bet these smelled good while they were baking. I love anything with sesame seeds and the fact that these have brown sugar make them extra special. Happy Chinese New Year Shannon!
    mjskit recently posted..Chocolate Pot with a Hint of CoffeeMy Profile

  10. excellent skills! you managed to make them so round and equally round too! happy chinese new year to you!

  11. Happy New Year Shannon! Your reunion day feast sounds amazing. And so do the sesame crisps. They look like they give good shatter 😀 Gorgeous photos too. Thanks for sharing this simple recipe.
    kellie@foodtoglow recently posted..My Quest for Perfect HummusMy Profile

  12. Hi Shannon, I love how thin these sesame crisps are…must be very crunchy and so healthy too! I didn’t bake much this year, just the bakkwa and the pineapple tarts and a couple of cakes. Will be roasting pork and cook some prawns, chicken and a couple of vegetables for dinner. Wishing you a very happy and prosperous chinese new year!
    Jeannie recently posted..Pineapple tartsMy Profile

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