1 lime, quartered and squeeze out juice, discard seeds and retain pulp and skin
1 tbsp maltose (mak nga tong)
[Mooncake biscuit dough]
300g superfine flour, sifted
200g golden syrup
¼ tsp bicarbonate of soda
¾ tbsp alkaline water
50g corn oil
300g lotus seed paste
100g chicken floss
[Egg glaze (combined)]
1 egg yolk
1 tsp water
Pinch of salt
A little thick soy sauce (for colour)
[For Golden syrup:]Put all ingredients, except maltose, in a heavy-based pot. Boil until sugar dissolves. Reduce heat and cook until syrup turns a light golden colour.
Turn off the heat and add maltose. Stir to dissolve and leave to cool completely.
[Mooncake biscuit dough:]Combine ingredients (A) in a mixing bowl. Cover with cling film and leave aside for 5-6 hours. Add sifted superfine flour to ingredients (A) and mix into a dough. Cover with cling film and rest for several hours.
Divide dough into small portions, flatten into a disk and wrap each around a small ball of prepared filling. Lightly dust balls with flour and press into figurine moulds. Knock out moulded dough and place on greased baking trays. Bake in preheated oven at 180°C for 10 minutes. Remove from the oven. Leave to cool slightly. Brush with egg glaze and bake again for another 8-10 minutes or until golden brown.
For the filling: Wrap a little chicken floss in a small portion of lotus seed paste. Press into a small ball.