Although ginger is not an entirely new flavour in Chinese cuisine, it makes for a delicious addition to mooncakes. Try this Ginger Mooncake Biscuit recipe now!
This recipe was first published in Flavours magazine.
- 250ml golden syrup
- 110ml palm oil
- 1tsp alkaline water
- 430g flour
- 2tsp cinnamon powder
- 550g lotus paste
- 100g candied ginger, chopped
- 50g pumpkin seeds, toasted
- 1 egg, beaten with 1 tbsp milk and 1 tsp palm oil
- To prepare skin: In a bowl, combine golden syrup, palm oil and alkaline water. Cover with cling film and rest for 1 hour. Sift in the flour and cinnamon and work into a dough. Cover with cling film and rest for 1 hour before using. If the dough is still sticky, add in up to 10g extra flour. Divide into 90g portions.
- To prepare filling: Combine ingredients and divide into 80g portions.
- To assemble: Flatten a portion of dough and wrap around a filling portion. Press into the mooncake mould and unmould onto a greased baking tray.
- To bake: Pre-heat oven at 170ºC. Bake for 10 minutes, remove, brush biscuits with egg wash and bake for a further 10 minutes. Allow to cool and rest for 2 days before serving.