Mooncake Biscuits Baking Workshop @ Recipe

A few weeks ago, our community organized a mooncake biscuit baking workshop. It was held at the community hall. The workshop is free of charge but only limited to 20 participants. When I saw the post on FB, immediately I sent in my details for registration and got the confirmation the day before the event.

We started a bit late as we had a power cut-off in the area. The committee members were seen trying to sort out the problem with the power generation machine. 

Twenty of us were divided into 4 groups. Each group was given 2 long tables for the hands-on session. The instructor passes us a bowl of flour, golden syrup and palm oil. We just had to mix it all together to become a dough.

They also pre-made the inner filling for us. However, it was advised to use the coconut fillings as soon as possible after displacing them from the fridge.

The instructor demonstrated to us how to use the wood mould to make the mooncake biscuits.

The dough was quite wet and sticky. The coconut ball fillings also easily misshapen when we tried to wrap it with the dough.

Instead of the wood mould, the instructor gave us the plastic stamp mould.

Our finishing after the workshop as we did not bake on the spot since there was a black-out in the hall.

We brought home the mooncake biscuit and baked it in the oven on a baking sheet provided.

Here is the recipe (portion: 24 pcs of biscuits):

Mooncake biscuit 猪仔饼皮：

80g peanut oil

240g golden syrup

3.5 g alkaline water

320g all-purpose flour

1 teaspoon baking soda

1 egg yolk

(rest 15 mins) 

p/s: personally think needs to modify if the dough looks wet and sticky> perhaps rest for 2-3 hours

Pandan coconut fillings:

45g pandan juice (2pc pandan leaves +55g water)

40g caster sugar

1g salt

150g fresh grated coconut

11g vegetable oil

23g fried glutinous rice flour/ Koh flour

Final:25g dough skin with 15g inner fillings for each biscuit

Oven setting:

Top and bottom heat

put at middle rack level

preheated oven 180℃: 10 mins

Take it out and rest for 5 mins to cool down (if not the egg will be cooked on the biscuits)

swipe egg yolk on the whole surface biscuits 

then preheat oven 150℃: 5 mins