These irresistible 3-Ingredient Suji Biscuits are a Malaysian pantry staple that transforms basic ingredients into crispy, melt-in-your-mouth treats. Perfect for sudden guests or midnight cravings.
The magic comes from corn flour which gives these biscuits their signature delicate crunch. Ready in under 30 minutes with no fancy equipment needed!
Table of Content
3-Ingredient Suji Biscuits Recipe
Ingredients
- 2 cups (250g) corn flour (tepung jagung)
- 4 tbsp (80g) condensed milk (susu pekat)
- 2 tbsp (30g) butter (room temperature)
Note: For vegan version, use margarine and sweetened condensed coconut milk.
Equipment
- Mixing bowl
- Baking tray
- Fork for patterning
- Oven
Simple Preparation Steps
1. Mix the Dough
Combine all ingredients until they form a soft, pliable dough. If too dry, add ½ tsp condensed milk; if sticky, add 1 tsp corn flour.
2. Shape the Biscuits
Roll small portions into balls. Place on baking tray, leaving space between. Flatten slightly with a fork to create criss-cross patterns.
3. Bake to Perfection
Bake at 160°C for 18-20 minutes until edges turn golden. Let rest on tray for 5 minutes before transferring to wire rack.
Malaysian Baker’s Secrets
Texture Control
For extra crispiness, reduce condensed milk by 1 tbsp. For softer biscuits, add ½ tbsp melted butter.
Creative Variations
Add vanilla essence or citrus zest to dough. Sprinkle with sesame seeds or cocoa powder before baking.
Storage Tips
Store in airtight container. Freeze for up to 2 months – re-crisp in 150°C oven for 3 minutes.
Common Questions
Can I use wheat flour instead?
Corn flour is essential for the signature texture. Wheat flour will yield dense biscuits.
Why did my biscuits spread?
This means your butter was too soft or measurements were off. Chill dough if kitchen is warm.
Can I make these without oven?
Yes! Cook in non-stick pan over lowest heat for 8-10 minutes per side with lid.
Love Simple Recipes?
We hope you enjoy making these traditional Malaysian biscuits!