Mooncake Biscuit With Coconut Filling

by - September 15, 2020

Mooncake Biscuit with Coconut Filling

Mooncake Biscuit with Coconut Filling

Mooncake Biscuit with Coconut Filling

For a few years now I have been making Mooncake Biscuits using the beautiful fish mould belonging to my mother-in-law.  I am quite happy with the result.  This year, I used a different mould and added some Pandan and Gula Melaka Coconut Filing to it.  This fish mould is not as pretty as my mother-in-law's but it's the perfect size to be stuffed with filling.  

Coconut filling is very local.  I combined pandan and gula melaka to make it more flavourful. I was inspired to make these after tasting some given to us by our friend's mother.  

COMMONLY ASKED QUESTIONS:

What type of flour to use?
It is advisable to use low protein flour like pau flour or cake flour.  All purpose flour is acceptable too if you can't get pau flour or cake flour.  The lower the protein content of the flour will yield more softer mooncake biscuit.

What type of oil?
Neutral-flavored oils are suitable for making the skin dough.  Example like corn, peanut, canola, or sunflower oil.  Most recipes will specify peanut oil as it adds a nutty fragrance.

How to determine the weight of the mould?
Put some dough into the mould and press until fill up to the brim.  Remove the dough from the mould and weight it on a kitchen scale.  

How to store and when is the mooncake ready to eat?
Freshly baked mooncake biscuits are rather dry and are best enjoyed 2 or 3 days later. Store the mooncake in an airtight container in a cool place. Let them rest for at least 2 to 3  days before serving in order for the pastry to relax for a better flavour and texture.  After the third  day, it is recommended to store the mooncake biscuits in the refrigerator.  It is best to eat the mooncake within 2 weeks.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Mooncake Biscuit with Coconut Filling

Yields:  25 Fishes

INGREDIENTS:

Pandan and Gula Melaka Coconut Filling
300g grated coconut (white part only)
100g gula melaka, chopped
1/4 to 1/2 tsp salt
2 tsp corn startch + 2 Tbsp water
6 pandan leaves
130g water

Mooncake Biscuit:
450g Pau flour/cake flour/all purpose flour
1/4 tsp double action baking powder (optional)
9g Alkaline water
120g Peanut oil

Egg wash:
1 egg yolk + 1 Tbsp fresh milk, mix well and strain

Tools:
Baking trays
Baking sheets or parchment papers
Mooncake fish wooden mould
Brush

METHOD:
  1. Filling:
    1. Cut the pandan leaves into chuncks.  Blend pandan leaves with 130g of water, squeeze out the juice through a sieve.  
    2. In a saucepan, put grated coconut, pandan juice and gula melaka. Stir well and cook over medium low heat until gula melaka are dissolve.  Add in cornstarch mixture and stir well.  Continue cooking until coconut become slightly sticky and dry dry. Stirring occasionally to prevent the bottom of coconut from burning. Remove from sauce pan and leave aside to cool.  
    3. Weight the coconut filing about 15g and roll into a ball (I prefer more skin than the filling).  You may get more than 25 balls.  But, you do not need to use all.  
  2. Mooncake Biscuit:
    1. Line the baking trays with parchment papers and set aside.
    2. Whisk sugar syrup, alkaline water and peanut oil together thoroughly.
    3. Sift flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a spatula to mix and form to a soft dough.  The texture will be sticky and very soft.  But, after 1 to 2 hours of resting the dough will become firm and easier to handle.
    4. Cover the mixing bowl with cling wrap then set it aside in the fridge for at least an hour or overnight before using.
    5. Shaping:
      1. Measure dough to about 33g and roll it into a ball.  Flatten the dough. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball then into a long round shape. Dust with flour all around. 
      2. Dust the mould with some flour and press firmly into fish mould. Knock the mould on surface gently to release. Place it on the lined baking tray. Press green bean as fish eyes. To get even baking, do not place the unbaked fishes too closely.
    6. Bake in the preheated oven 160C (top and bottom heat) for 10 minutes. Remove from oven and let cool, on the baking sheet, for 10 minutes.
    7. Once the cookies have cooled for 10 minutes, brush lightly with the egg wash, taking care not to smooth out the edges of the design with the brush.
    8. Bake for an additional 15 minutes or until golden brown.
    9. Cool down biscuits and store them in an airtight container and and let them rest for at least 2 to 3 days before serving in order for the pastry to soften.


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