Recipes - Malaysian & Singaporean

Mooncake Biscuits
Mooncake-Biscuits


Mooncake biscuits invoke sweet childhood memories in most of Chinese descent. The more traditional mooncake biscuits are shaped as a piglet and sold in little red baskets, hung on a nylon string for display in market stalls. They are cute and very popular among children. These days, the little piglets have evolved into many different shapes and sizes, just like the ones made with this recipe. If you’re one to enjoy the mooncake skin more than the filling, you’ll surely love this recipe!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

250ml golden syrup
110ml cooking oil
2 tsp alkaline water (or lye water)
450g plain flour
¼ tsp sodium bicarbonate
1 egg (lightly beaten, for egg wash)

Tools

Mooncake biscuit mould




Steps:
  1. In a bowl, combine golden syrup, oil and alkaline water using a spatula. Cover with cling film and set aside for 1 hour.
  2. In a separate bowl, combine flour and sodium bicarbonate, then sift in to the bowl in Step 1.
  3. Mix to form dough. If dough is too sticky, add an extra 1 to 2 tbsp of flour.
  4. Cover with cling film and rest it for another hour before filling and shaping.
  5. Divide dough into equal portions – weight to depend on the size of your mooncake biscuit mould. Roll each portion into a ball.
  6. Press the ball of dough into a lightly floured mooncake mould. Use your palm to press the ball into the mould, and make sure the edges are flattened as well. Invert the mould and knock a couple of times to dislodge mooncake biscuits.
  7. Place biscuits on greased trays. Bake at 160°C for 10 mins. Remove and brush with egg wash. Bake for another 10 mins or until golden brown.
  8. Remove from oven and cool biscuits on wire rack. When cooled, store mooncake biscuits in an airtight container for a couple of days before consuming. The texture improves over time as the oils within softens the mooncake biscuits.

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Mooncake Biscuits

Mooncake Biscuits

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Mooncake biscuits invoke sweet childhood memories in most of Chinese descent. The more traditional mooncake biscuits are shaped as a piglet and sold in little red baskets, hung on a nylon string for display in market stalls. They are cute and very popular among children. These days, the little piglets have evolved into many different shapes and sizes, just like the ones made with this recipe. If you’re one to enjoy the mooncake skin more than the filling, you’ll surely love this recipe!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

250ml golden syrup
110ml cooking oil
2 tsp alkaline water (or lye water)
450g plain flour
¼ tsp sodium bicarbonate
1 egg (lightly beaten, for egg wash)

Tools

Mooncake biscuit mould

Instructions
  1. In a bowl, combine golden syrup, oil and alkaline water using a spatula. Cover with cling film and set aside for 1 hour.
  2. In a separate bowl, combine flour and sodium bicarbonate, then sift in to the bowl in Step 1.
  3. Mix to form dough. If dough is too sticky, add an extra 1 to 2 tbsp of flour.
  4. Cover with cling film and rest it for another hour before filling and shaping.
  5. Divide dough into equal portions – weight to depend on the size of your mooncake biscuit mould. Roll each portion into a ball.
  6. Press the ball of dough into a lightly floured mooncake mould. Use your palm to press the ball into the mould, and make sure the edges are flattened as well. Invert the mould and knock a couple of times to dislodge mooncake biscuits.
  7. Place biscuits on greased trays. Bake at 160°C for 10 mins. Remove and brush with egg wash. Bake for another 10 mins or until golden brown.
  8. Remove from oven and cool biscuits on wire rack. When cooled, store mooncake biscuits in an airtight container for a couple of days before consuming. The texture improves over time as the oils within softens the mooncake biscuits.

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