IF you’re looking for a delicious, yet healthy alternative to commercial mooncakes, try making these biscuits instead. This recipe was first published in Flavours magazine.
- Sweet skin
- 250g golden syrup
- 110ml peanut oil
- 1tsp lye water
- 430g all purpose flour (sifted)
- Millet, orange and red bean filling
- 30g millet
- 60ml water
- 150g red beans paste
- 70g orange peel
- 1tbsp roasted glutinous rice flour
- Egg wash
- 1 egg yolk
- 1tbsp milk
- 1/2tsp cooking oil
- all purpose flour for dusting
- Combine the golden syrup, oil and water. Cover with cling film and leave to stand for 1 hour. Sift in the flour and mix to form a soft, sticky dough. Cover with cling film and leave to rest for 1 hour. If the dough is still sticky, add a little more flour. Divide the dough into 35g portions.
- Place the millet and the water into a pot and boil until millet is cooked. Place the millet, red beans paste and orange peel into a bowl. Slowly stir in the roasted glutinous rice flour. Divide into 35g portions.
- Beat all the ingredients together using a whisk until well combined. Set aside.
- Take a portion of dough and roll it out. Wrap it around a portion of filling. Dust some flour into the animal mooncake mould and knock out the access flour. Press the filled dough into the mould.
- Knock out the mooncake and arrange it onto a greased tray. Place into an oven pre-heated at 170°C and bake for 10 minutes.
- Remove from oven and brush the mooncakes with a thin layer of egg wash. Return it to the oven and bake for another 10 minutes. Remove from heat and leave to cool before storing. Best served after 2 days and eaten within 10 days.
- Do note that you will need an animal mooncake mould.