Sunday, 30 September 2012

Koong Chai Pneang (Mooncake Biscuits)

I love to eat this mooncake biscuits with kopi O.

  • 200g golden syrup
  • 1/4 tsp bicarbonate of soda
  • 1/4 alkaline water ( kan sui)
  • 50g corn oil
  • 300g plain flour, sifted
Egg glazed: mix well
  • 2 egg yolks
  • 1 tsp water
  • pinch of salt

Combine golden syrup, alkaline water and sifted bicarbonaye of soda in a basin. Add oil and mix with a wooden spoon and allow to rest for 4-5 hours

Fold in sifted flour gradually an mix evenly to form a smooth, soft dough. Do not knead. Let the dough rest for another 6-7 hours.

Divide dough into small portions. Dust with flour and press into figurine mould. Knock out and place on greased baking tray and bake in preheated oven at 180C for 8 minutes. Remove tray from the oven and leave for 1-2 minutes. Brush biscuit with egg glaze and bake again for 6-7 minutes or until golden brown.

No comments: