Ingredients：(Make 30-35 gold coins)

250g Minced pork (with some fat)

1 tbsp Fish Sauce (depending on the saltiness you like)

1/2 tsp Ang Chow/ Red Yeast Rice Vinesse 

1 tsp Light Soy Sauce

5 tbsp Sugar

A little oil for spreading or using a bottle of oil spray

1. Mixed all the ingredients listed with minced meat using a spatula and stir at one direction to form a sticky paste. Let it sit in the fridge for at least 1 hour to marinate.

2. Grease a small muffins baking tray. Place about 1 tsp of minced meat in the muffin cup, lightly press to flatten the minced meat to about 3 mm in thickness. Repeat to fill all the cups.

5. Place the pan in the oven and broil the meat for 5 minutes, there is no need to preheat oven. Take the meat out with the help of a tong. 

6. Let the cooked meat rest at the side. Meanwhile, work on the subsequent batches. Repeat steps until all the meat are baked/cooked.

7. Place all the "coins" in a cookie sheet, broil at high heat for 2-3 minutes until edges slightly charred. You can also grill the coins over charcoal grill for better flavor.

Note: I find the thickness and the size of this Bakkwa affects the taste and texture of it, 3 mm in thickness while it is raw by far delivers the best taste. I strongly suggest that you stick with it.