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Home / Cuisine / Asian / Hup Toh Soh (Chinese Walnut Biscuits)

Hup Toh Soh (Chinese Walnut Biscuits)

By: 👩‍🦳 Linda · Published: 🖨 January 16, 2012 · Updated: 💻January 3, 2021 · 🗨 39 Comments

Recipe ▼

Huge Hup Toh Soh (Chinese Walnut Biscuits) are an old time favorite. These are made with butter and scaled down in size. Just as delicious!

Hup Toh Soh served with Chinese tea.

Ever thought of food as time capsules? Everyone can think of some food that instantly transports us back to an exact place and time in our lives with its unique combination of taste, scent, and texture. For me, some of these traditional Chinese confectioneries bring me back to long childhood road trips from Kuala Lumpur, Malaysia up to the northern city of Ipoh along the old North-South trunk road (before super highways). These Hup Toh Soh (Chinese Walnut Biscuits) were sold in some specific towns along that road, namely Kampar, Bidor, and Gopeng. The Chinese communities in this particular region came from Guangdong Province and brought their Cantonese-style biscuits with them.

A Change in Food Scenery

As one travels even further north of Ipoh, the trunk road snakes through the narrow mountain pass of Bukit Berapit and descends towards the northern coastal plains. The food scenery changes as the Hokkien (Fujianese) food culture predominates. The type of biscuits found among the Chinese communities there are totally different with sugar-filled puffs and sweet peanut crumbles filling the shelves of small town confection shops. In both types of Chinese communities, these local biscuits fulfill the need for wedding dowry gifts and also festive day offerings, just like the Lunar New Year.

Crunchy Hup Toh Soh (Chinese Walnut Biscuits).

The Name of the Food Will Tell You Its Origin

The southern region also have their own specialties. With all things regional, there is often rivalry but we embrace it all in Kuala Lumpur, the central region. To figure out a food’s origin, one will just have to know in which dialect the food is named in. Hence, tau sar piah (mung bean biscuit), hiong piah (puff biscuit), and kong th’ng (peanut crumble) are from Penang down to Taiping. Yee chai peang (ear lobe biscuit), kai chai peang (chicken biscuit), and Hup Toh Soh (Chinese Walnut Biscuits) are from Ipoh southward to Kuala Lumpur.

Traditional Biscuits

Back when I was a kid, these traditional biscuits were very popular for the many Chinese festivals celebrated. People pre-ordered and purchased boxes of biscuits from their favorite biscuit shop. This was because full sized ranges with ovens were not common. Some families did have round tabletop ovennettes but the capacity was relativey small. Homemade cakes and goodies were either steamed, deep fried, or cooked over charcoal braziers. In my teenage years more and more people began to have ovens and all kinds of “new” goodies like almond cookies, cashew nut cookies, and cherry cookies started appearing for the Chinese New Year.

Buttery Chinese Walnut Biscuits

Hup Toh Soh (Chinese Walnut Biscuits)

As time went by, these biscuits became less popular and more of a novelty. And so it was with this old favorite, Hup Toh Soh (Chinese Walnut Biscuits). These biscuits were huge, about 4 inches in diameter. They were yellowish in color and crunchy. I remember they were quite a treat but pretty messy to eat. There were crumbs everywhere after we were done eating. Today, even the store bought ones have been scaled down in size. The ones I made are about two and a half inches in diameter. I adapted the recipe by Amy Beh from Kuali.com using butter instead of cooking oil. Although they were not as crunchy probably due to the butter, they were still very delicious. The ones shown here are from my second batch. 🙂

Similar Products Used in Making These Hup Toh Soh

This post contains affiliate links. Please read my disclosure policy here.

AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack

Hup Toh Soh served with Chinese tea.
5 from 6 votes

Hup Toh Soh (Chinese Walnut Biscuits)

Huge Hup Toh Soh (Chinese Walnut Biscuits) are an old time favorite. These are made with butter and scaled down in size. Just as delicious!
(Makes 16 biscuits)
Author : Linda Ooi
Course : Dessert
Cuisine : Chinese
Keyword : hup toh soh, walnut biscuits, walnut cookies
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Servings : 16
Calories : 150kcal

Ingredients
  

  • 1½ cups all-purpose flour (225g)
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/3 cup sugar (73g)
  • ½ cup walnuts (coarsely chopped) (50g)
  • 10 tbsp salted butter (softened) (140g)
  • 1 large egg (beaten)

Instructions
 

  • Combine all-purpose flour, baking powder, baking soda, salt, sugar, and chopped walnuts in a large bowl. Mix well.
  • Add butter and knead into a smooth dough. This takes about 5 minutes.
    Hup Toh Soh (Chinese Walnut Biscuits)-7
  • Divide dough into 16 portions. Roll into balls and place on a cookie sheet. Using the back of a spoon, press down onto dough.
  • Brush top of cookies with egg wash. Bake in 325°F (165°C) oven for approximately 30 minutes.
    Hup Toh Soh (Chinese Walnut Biscuits)-8
  • Remove and cool in pan for 10 minutes. Transfer onto wire rack to cool completely. Store in an air tight container.

Nutrition

Calories: 150kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Chinese Walnut Biscuits stored in airtight containers.

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Chinese New Year, Cookies Tags: 📋 Chinese, walnuts

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Comments

  1. Yi @ Yi Resevation says

    January 16, 2012 at 10:05 pm

    I love these walnut cookies! They are always fun to have during Chinese festivals such as the upcoming Chinese New Year!
    I never thought of making these at home but your recipe explains it very well. Thanks for sharing!

    Reply
    • Biren says

      January 16, 2012 at 10:17 pm

      I am so glad to be able to make these at home. This may be an “oldie” but definitely a “goodie”. The recipe is a keeper! 🙂

      Reply
  2. Cynthia chua George says

    January 16, 2012 at 10:13 pm

    Hi Biren, I am definitely going to try these at home for the upcoming lunar new year. Yes, This definitely evokes fond memories of our childhood in Malaysia…thanks for the recipe!

    Reply
    • Biren says

      January 16, 2012 at 10:20 pm

      Thanks Cynthia for visiting! Yes, they do evoke fond memories and it seems like such a long time ago. I think you will enjoy the recipe. Wishing you and your family a very Happy and Prosperous New Year!

      Reply
  3. Mari @ Mari's Cakes says

    January 16, 2012 at 10:37 pm

    First time I see these biscuit. They must have a rich taste. I picturing them with orange marmalade, yummy!

    Reply
  4. beti says

    January 16, 2012 at 10:50 pm

    they sound pretty interesting but they look quite delicious and perfect for any time of the day

    Reply
  5. abraham says

    January 16, 2012 at 11:33 pm

    looks tempting…

    Reply
  6. Ruby says

    January 17, 2012 at 3:43 am

    What a beautiful evocation of driving through Malaysia! I don’t normally associate baked goods with Chinese cuisine, but these prove me wrong. They look delicious and very adaptable too!

    Reply
  7. Ann@Anncoo Journal says

    January 17, 2012 at 3:54 am

    Long time did not have this Hup Toh Soh. Also reminds me when I was a little girl and used to buy this biscuit at the traditional confectionery shop.

    Reply
  8. Curry and Comfort says

    January 17, 2012 at 6:13 am

    I have a lot of foods that transports me back to those happy days of yesteryear. I love that you shared these lovely cookies with us! For me it’s tuna fish sandwiches made with butter and green chilies that we had on every car trip. Mayo was not readily available in the old days in Sri Lanka so butter was the sandwich spread of choice. I still love these sandwiches…. 🙂 I am very excited for the Lunar year celebrations!! Can’t wait to see more yummy food you make in preparation. ~ Ramona

    Reply
  9. Dongxing says

    January 17, 2012 at 7:09 am

    A lovely trip down memory lane – I’d forgotten about this biscuit and the others between Penang and Kuala Lumpur. I love this biscuit because of the nuts and the size – a massive 6″ diameter was what I remembered most from this bakery near my childhood home. I remembered my mum breaking the biscuit into two for me to share with one of my siblings, and we would bicker about who got the most nuts in their portion…. Gosh, with CNY so near, I must find some time to make this – I still have two bags of walnuts left over from Christmas baking. Thank you for the recipe. Wishing you and your family a lovely reunion dinner this sunday to usher in the year of the dragon!

    Reply
  10. Pachecopatty says

    January 17, 2012 at 7:51 am

    Beautiful cookies, love all the walnuts inside! Enjoy your New Year’s celebration!

    Reply
  11. 5 Star Foodie says

    January 17, 2012 at 10:34 am

    These sound terrific with walnuts!

    Reply
  12. Angie@Angie's Recipes says

    January 17, 2012 at 1:44 pm

    I guess my weight-loss plan is not going to happen soon…those walnut biscuits look amazing!

    Reply
  13. Haruna says

    January 17, 2012 at 3:45 pm

    5 stars
    Looks so delicious…..New Year diet will have to wait…..

    Reply
  14. PolaM says

    January 17, 2012 at 5:53 pm

    Those cookies look quite deliciously crunchy! And it is no nice to revive traditions!

    Reply
  15. Blackswan says

    January 17, 2012 at 8:52 pm

    My mom is a fan of walnuts & I enjoy eating the walnut cake at begawan solo. Great share, Biren!

    Reply
  16. Sheryl says

    January 17, 2012 at 10:35 pm

    These biscuits are delicious. I’ve tasted them when I stayed in Singapore. Thanks for sharing the recipe. I hope to make them sometime in the future 🙂

    Reply
  17. Jeannie says

    January 17, 2012 at 11:54 pm

    Yes, I remembered eating this biscuit and also those biscuits you mentioned are still my favorites:) Bought quite a few back from my recent trip to Penang:D Your version looks pretty simple and delicious, I shall have to bookmark this too!

    Reply
  18. Tina (PinayInTexas) says

    January 18, 2012 at 12:11 pm

    Your walnut biscuits sounds delicious, Biren! Thanks so much for sharing with us your wonderful traditions!

    Btw, I have some awards waiting for you… http://bit.ly/yjpNgG

    Reply
  19. Zoe says

    January 18, 2012 at 5:15 pm

    I heard from a Chinese pastry chef before that these biscuits made by most Chinese restaurant does not contain any walnut inside except for just one piece on the center of the biscuit to indicate that this is Hup Toh Soh! Your homemade ones are great and they made with lots of love and real ingredients!

    Reply
  20. Pam says

    January 18, 2012 at 7:38 pm

    This post is really interesting, Biren! It sounds like the food scene changes in Malaysia just as it does here going from one end of the country to the other. The biscuits sound really delicious, being filled with walnuts. Great writing, Biren!

    Reply
  21. anh says

    January 18, 2012 at 11:22 pm

    5 stars
    I am a big fan of these cookies! Yours look lovely.

    Reply
  22. Magic of Spice says

    January 19, 2012 at 12:13 am

    Food in “time capsules”, I love it! These are so wonderful and i can see why your childhood memories held on to them 🙂

    Reply
  23. Kiran @ KiranTarun.com says

    January 19, 2012 at 4:15 am

    Gong Xi Fatt Chai!

    I hope to bake some peanut cookies in time for the festivities 🙂 Have fun!

    Reply
  24. shuhan says

    January 19, 2012 at 10:58 am

    oooh love that list of traditional cookies! my favourite though, is tau sar piah! haha will you please post a recipe for that anytime soon? (:

    Reply
  25. Simply.food says

    January 20, 2012 at 10:49 am

    These look really rustic and dellicious,inviting to send some recipes to flavours of Singapore currently running at simply.food.

    Reply
  26. Marsha @ The Harried Cook says

    January 22, 2012 at 4:33 am

    Hi Biren.. I’ve been away for a while, and am now busy catching up on missed posts from all my favorite blogs… loving what I’m seeing on your blog, and especially these cookies! I love walnuts and so does my husband… I am bookmarking this one and I hope to get around to making it sometime 🙂

    Reply
  27. Roxana GreenGirl {A little bit of everything} says

    January 22, 2012 at 8:21 am

    What a wonderful childhood memory! I have a couple of childhood food memories myself, mostly related to my grandgrandmother.
    I love walnut and these cookies sound like a keeper.

    Reply
  28. Chin says

    May 27, 2012 at 10:29 am

    Hi, thanks for sharing this recipe, I really like to try it but it seems like you have omitted the amount of flour used in the recipe so could you please let me know how much flour is used? Thanks in advance.

    Regards
    Chin

    Reply
    • Biren says

      May 27, 2012 at 11:52 am

      Hi Chin! Thanks for pointing out that the flour was omitted. Sorry about that. I have all my recipes in Word files and I do a copy and paste onto the blog. I accidentally left out the first line. I have now added it in. Do let me know how your cookies turned out. 🙂

      Reply
  29. William Yap says

    November 11, 2012 at 10:32 pm

    5 stars
    Hi, thanks for sharing this recipe, my family loves it, especially my mother-in-law. Will make these cookies for the coming Lunar New Year.

    Reply
    • Biren says

      November 11, 2012 at 10:40 pm

      Hi William! So glad to hear that your family enjoyed the cookies. These are perfect for the Chinese New Year. Do also check out my Chinese Peanut Cookies. 🙂

      Reply
  30. Steve Chan says

    February 7, 2019 at 7:49 am

    5 stars
    Hi,

    Your cookie looks exactly as I how remembered it. Do you sell these online?

    Reply
    • Linda says

      February 7, 2019 at 10:20 am

      Sorry, I do not sell them online. Happy Chinese New Year!

      Reply
  31. Joanna Zhou says

    February 12, 2019 at 11:52 pm

    5 stars
    I made these cookies on the weekend and they were AWESOME!. Maybe include in the ingredients to use raw walnuts however, because I did what most recipes require and used toasted walnuts that led to them being slightly overbaked. Anyways, this recipe was still wonderful and deserves wayyyyyy more ratings. I am definitely keeping this recipe XDDDDDDD.

    Note: Make at least two batches because this recipe is YUM and will be gone reallyyyyy quick!

    Reply
    • Linda says

      February 13, 2019 at 7:42 am

      So glad to hear you enjoyed the recipe. I made a double batch myself this year because they do go quickly. Happy Chinese New Year to you and yours!

      Reply
  32. Peggy says

    February 8, 2021 at 11:30 am

    5 stars
    Hey Linda, this recipe is a winner!!
    I would like to make a suggestion to toast the walnuts lightly on a pan (about 3- 4 mins on low heat) before adding to the flour mix. It adds a nice bite 😋

    Reply
    • Linda says

      February 9, 2021 at 7:11 am

      Glad you enjoyed the recipe. Yes, you can certainly toast the walnuts first but not too long or they may be burnt when you bake the cookies.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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