Thursday, September 2, 2021


Don't have a mooncake mould, no worries.  You can still bake mooncakes without it.  This is a baked plain mooncake recipe but with some toasted walnuts added.  You can just omit the walnuts [if you don't want to add walnuts].
These mooncakes are traditional type mooncakes.  Simple and plain but so good to enjoy these plain biscuits with mini cups of hot Chinese tea. Relaxing....
[makes 45-50 pieces]
450 ml golden syrup
170 ml peanut oil
1 tbsp alkaline water
600 gm mooncake flour [can used low protein flour]
100 gm lightly toasted walnuts - chopped into small bits

  1. Combine golden syrup, peanut oil and alkaline water in a mixing bowl. Stir with a wooden spatula until well blended [can mix and leave it to rest for several hours before mixing it with flour].
  2. Combine chopped toasted walnuts with sifted flour, then fold in 2/3 of it into syrup mixture using the cutting method lightly. Add in the remaining and fold until no sign of white flour. Cover and leave to rest for 3 hours.
  3. Use a spoon to scoop up dough, shape and smooth the dough into oval shape. Do not roll in balls.
  4. Place dough on baking tray lined with parchment paper.
  5. Bake in a preheated oven at 160-180 degrees C for 20-25 minutes until golden brown. Do check your oven while biscuits are baking in the oven. Oven heat differs with different ovens.  I used 160 degrees C.
  6. Halfway through baking, remove tray and turn sides to continue baking for even colour texture [for oven with uneven spread of heat].
  7. Remove to cool and leave mooncakes to air in a tray for several days before storing or serving. Store in mooncake containers.

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