• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

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.

Recipe Ingredient

  • Skin
  • 250ml golden syrup
  • 110ml palm oil
  • 1tsp alkaline water
  • 430g flour
  • 2tsp cinnamon powder
  • Filling
  • 550g lotus paste
  • 100g candied ginger, chopped
  • 50g pumpkin seeds, toasted
  • Misc
  • 1 egg, beaten with 1 tbsp milk and 1 tsp palm oil


  1. 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.
  2. To prepare filling: Combine ingredients and divide into 80g portions.
  3. 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.
  4. 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.

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