Piggy Mooncake Biscuit

Piggy Mooncake Biscuit

Parents and children alike will find these piggy mooncake biscuits an adorable gift. The honeydew lotus paste in the centre is a sweet and fruity surprise for those looking for a new flavour.

This recipe was first published in Flavours magazine.

Print Recipe
Print Recipe
Ingredients
Skin
Filling
Misc
  • 1 eggbeaten with 1 tbsp milk and 1 tsp palm oil
  • 30 red beans
Instructions
To prepare skin:
  1. In a bowl, combine golden syrup, palm oil and alkaline water. Cover with cling film and rest for 1 hour. Sift flour over and mix into a dough. Cover with cling film and rest for 1 hour. Divide into 50g portions.
To prepare filling:
  1. Combine ingredients and mix well. Divide into 40g portions.
To assemble:
  1. Press each dough ball into a circle. Place the filling in the centre and wrap dough around it. Shape into balls. Make a tiny ball of dough, brush with egg wash and stick it into the centre of the ball to form the snout. Press to flatten slightly and poke 2 holes for the nostrils. Form eyes with the red beans. Form the tail from dough and stick on with water. Form a line for the mouth. Brush with egg wash.
To bake:
  1. Pre-heat oven at 170ºC. Bake on a greased tray for 15 to 18 minutes.

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