Piggy Meat Floss Biscuit Recipe

The Pig is the twelfth of the 12-year cycle of animals which appear in the Chinese zodiac related to the Chinese calendar. We’ll be welcoming the Year of the Boar in 2019.

I’ve been experimenting with recipes to come out with something cute and came out with this cute Piggy Meat Floss Biscuit.

Year of The Boar Piggy Meat Floss Biscuit is very delicious. It takes forever to shape and bake but is gone into the tummy in an instant.

200g plain flour
45g icing sugar
125g butter
1 tsp vanilla
Toated black sesame seed
1/2 tablespoon ice water
Chicken or Pork Floss


Mix flour and sugar. Add chopped soft butter.
Rub butter with fingers.
Once the dough turns into ‘breadcrumbs’ add 1/2 tablespoon very cold water and vanilla essence and knead lightly.
Let dough rest for 10 minutes.
Roll dough into small balls.
Flatten it.
Add meat floss and cover it back with the dough.
Roll it back into a ball.
Use straw to shape the nose and ears.
Use toothpick to make nostrils.
Use sesame seed for the eyes.
Break an egg into a bowl. Separate yolk and egg white.
Add a teaspoon of vanilla essence into egg yolk and whisk.
Apply egg wash onto piggy biscuit and bake at 160C for 20 minutes.

Here is the video of our little chefs baking this very cute Piggy Meat Floss Biscuits:

Do try baking this for the upcoming Chinese New Year. I’m sure your guests will LOVE it!

21 Comments + Add Comment

  • //

    I’m not ready for the new year yet!!!

  • //

    So cute. Geez, you really so fast this year, ready and baking for cny. But really, just 2 months time and we be celebrating cny. I haven’t ready anything!

  • //

    These look so cute and lovely. I may try this CNY. Hahaha!

  • //

    So cute!!! *runs out to wait for the poslaju van* LOL!!!

  • //

    Are you selling these for CNY? So cute! Must be very tasty too.

  • //

    Can replace plain flour with low protein flour?

    • //

      I’m sorry Rita, I’m not too sure about that as I’ve always used plain flour for this

  • //

    Salted or Unsalted butter used?

    • //

      Salted butter

  • //

    Hi, just want to ask when u bake , do we use upper and lower ? Coz im not sure why whenever I bake cookies, I cant get the nice balance baked colour. Always look burnt. Tq..

    • //

      Hi there. I baked using upper and lower heat but I placed the tray on the lower part of the oven, not in the middle. 20 minutes at 160C is ideal for me. Maybe you would like to reduce the time to 15 minutes and see if it is better? But I can’t bake at 15 minutes as it will come out soft and under baked.

  • //

    Just wondering instead of chicken/pork floss. Can the filings be replaced with chocolate chips or peanut butter instead? Thanks

    • //

      Yes Liza. You may replace with chocolate chips. Peanut butter will be a bit difficult as it will be too soft to shape.

  • //

    Hi. Using the recipe above, around how many cookies can we make? Thanks =)

    • //

      Hi Sue,

      I did not really count but I guess around 60 piggies. I usually double the amount at one go.

  • //

    I have tried the recipe. I love it.

    • //

      Hi PS,

      Glad it turned out well and you love it :)

  • //

    After the cookies are baked. Do they need to be refrigerated? Or can they be left out? And for how long?

    • //

      They can be left out for quite some time. Can last till Chap Goh Mei, no problem

  • //

    Is the icing sugar the same as “powder sugar”?

    • //


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