Cara membuat
- Campurkan tepung, gula, garam, mentega, telur, kapulaga, dan susu hangat. Uleni 8 menit menjadi adonan halus.
- Diamkan adonan 30 menit dalam keadaan tertutup untuk merilekskan gluten sebelum digilas.
- Gilas adonan tipis (2mm). Potong menjadi strip panjang. Pilin setiap strip menjadi bentuk spiral, atau potong bentuk dekoratif.
- Panaskan minyak hingga 175°C — sepotong adonan kecil harus segera mengapung dan berbuih.
- Goreng khabze 90 detik per sisi hingga keemasan dalam.
- Tiriskan. Taburi dengan gula halus. Sajikan dengan teh mentega.
Common questions
Can Khabze be made ahead?
Khabze is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Khabze spicy?
Khabze as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khabze vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Khabze to make at home?
Khabze sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can Khabze be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Khabze adalah biskuit persembahan Buddhis Bhutan — ditemukan di upacara kuil, festival Tsechu, dan perayaan keluarga. Pastri-pastri itu ditumpuk secara dekoratif di altar keagamaan. Setiap keluarga Bhutan memiliki bentuk favoritnya; sebagian membuat spiral, sebagian membuat simpul.
