Mooncake Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 17 pieces
  • 450g Hong Kong flour (sifted)
  • 270g Sugar syrup/golden syrup
  • 9g Alkaline water
  • 113g Peanut oil
  1. Mix sugar syrup, alkaline water and peanut oil together thoroughly.
  2. Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 minutes.
  3. Lightly dust some HK flour on table and knead dough again till smooth. Measure dough to about 45g and roll it into a ball and dust some flour on it.
  4. Dust with some HK flour and press firmly into fish mould ~ unmould and place it on the lined baking tray. Press red bean as fish eye. To get even baking, do not place the unbaked fishes too closely.
  5. Baked in preheated oven 160C for 10 minutes and rest to cool down for about 10 minutes before egg wash with a soft brush. Then bake the biscuits again for another 15 minutes or until golden brown.
  6. Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain.
  7. Cool down biscuits and store them in an airtight container.
Please keep in mind that all ovens temperature and baking time varies.

You may like to refer Joceline's recipe. Her Mooncake Biscuits were baked evenly browned and look so perfect!
Recipe by Anncoo Journal at