Recipe - Mooncake Biscuit with Coconut Filling

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 2 1/2 hours of resting the dough will become firm and easier to handle.
4. Cover the mixing bowl with cling wrap then set it aside for 2 1/2 hours.
3. 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.
4. Baking:
1. 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.
2. 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.
3. Bake for an additional 12 - 15 minutes or until golden brown.
4. 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.

Note:  Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.