Green Tea Mooncake Biscuit

Green tea and mooncake? Yes please! Pop a few of these green tea mooncake biscuits on a plate for tea and you’re good to go.

This recipe was first published in Flavours magazine.

Print Recipe

• CourseAppetizer, Dessert, Snack, Tea
• CuisineAsian, Chinese, Malaysian

Print Recipe CourseAppetizer, Dessert, Snack, Tea CuisineAsian, Chinese, Malaysian

Ingredients

Skin

• 125ml golden syrup
• 55ml palm oil
• 1/2tsp alkaline water
• 1tbsp green tea paste
• 200g flour
• 5g green tea powder
• 10g plain flour

Filling

• 300g green tea lotus paste
• 50g sunflower seedstoasted

Egg Wash

• 1 eggbeaten with 1 tbsp milk and 1 tsp palm oil

Instructions

To make skin:

1. In a bowl, combine golden syrup, oil and lye water. Cover with cling film and rest for 1 hour. Add in the green tea paste, stir to mix. Sift flour and green tea powder over and mix into a dough. Cover with cling film and rest for 1 hour. Divide into 45g portions.

To make filling:

1. Combine all ingredients and divide into 35g portions.

To assemble:

1. Press each dough ball into a circle. Place the filling in the centre and wrap dough around it. Press into a mould and unmould onto a greased baking tray.

To bake:

1. Pre-heat oven at 170ºC. Bake for 10 minutes. Remove from oven, brush with egg wash and bake for a further 8 to 10 minutes. Allow to cool before storing.

Recipe Notes

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Tags: biscuit, Green Tea, mooncake