'Dou Sa' Mooncake Biscuit @ 红豆沙公仔饼

After trying out the Kluang Yuen Fatt mooncake, I am now craving for Nam Yik mooncake. My mouth is watering once I thought of Nam Yik's delicious melt in your mouth red bean paste. I know its still a little too early for mooncakes as the hungry ghost festival still isn't over yet. Is it matter ??? Hopefully, not ! Oh well, I'm going to make them anyway. *wink*

Ingredients for skin dough :
250ml  homemade golden syrup
110ml  corn oil
1 tspn  alkaline or lye water
(combine all ingredients and mix well then set aside to rest for an hour)

430gm  all purpose flour
1/4 tspn  baking soda

Method :
(1) once ingredients (A) is ready to use, stir in ingredients (B) and mix to form a soft & sticky dough.
(2) then let dough set aside to rest for another an hour, divide dough into 20gm each then again set aside to rest for another 30 minutes.

Wrap red bean paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. For wooden mould, knock from all corner to release shaped dough biscuit and place it to greased baking tray.
I kept all moulded dough refrigerated for 10 minutes before going into the oven. It will helps to keep the shape set.
Bake at 165'C for 10 minutes with oven door ajar then remove from oven, leave to cool for 10 minutes then brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.
*For dough ~ 20gm & red bean fillings ~ 25gm
*Egg glazing ~ 2 yolk mixed with 2 tspn milk

Tips for shaping the biscuit :
Before start shaping the dough, please check the dough usage size of your mould by gathered one 50gm size pastry dough then stuck it to the mould and try to press fit into the mould.
If extra dough appear to the end of the mould then withraw some off. Weight the dough later after its done. If its too small then add another 10gm dough, again press it to fit.
By the total figure dough you collected, for example if its 60gm then pastry dough use should be 30gm and fillings should be 30gm. Ratio 1 : 1.

The surface is dry & nice after spending the first 10 minutes in the oven with door ajar. The temperature is perfect which will helps the printing to stay in shape and not melting away easily.

I really adored how shinny are these little mooncakes look.

I love it warm and straight away wallop three in one go. Truly satisfying ! Since the mid-autumn is coming soon. I'm sure most of you are planning for something great. Hope you guys are having fun ! >o<

Check out the following mooncakes you might love  :
Kluang Mooncake Copycat
Swirl Coffee Mooncake Biscuit @ 公仔饼
Pandan Snow Skin With Brown Sugar Mooncake
Fresh Cranberry Snow Skin Mooncake
Ferrero Rocher Chocolate Snow Skin Mooncake
Mao Shan Wang Snow Skin Mooncake
Vegetarian Suzhou Mooncake (Pastry)
Margarita & Bloody Martini Snow Skin Mooncake With Peanut Butter Fudge
Blue Cheese & Nori Flakes Shanghai Mooncake
Bamboo Charcoal & Cinnamon Mooncake
Sun Dried Tomato Mooncake Biscuit @ 公仔饼
Coffee Mooncake Biscuit With Dried Figs & Dates @公仔饼 
'Jiang Nan' Rose Petal Mooncake
Chocolate Mixed Nuts Mooncake
Coconut & Fruit Jelly Mooncake
Coffee Egg Yolk Jelly Mooncake
Taiwanese Mooncake (Pastry)
Tri-colour Snow Skin Mooncake (Steamed dough)
Thousands Layer Yam Pastry Mooncake (Baked)


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  2. It's already mooncake time? These look festive and beautifully done, Kristy.

  3. I miss the moon cake festival, always look out for the halal mooncake stalls when I lived there. yummm... there are a work of art

  4. Lovely mooncake biscuit Kristy;)

    Nah...i think its ok...do some trials and then make the final ones during Mooncake Festival...I am far to lazy to start on any of them though..hehehe...

  5. Lovely moonies.... looking forward to more recipes from you. Like that 'fook' mould.

  6. Mimi Bakery House,

    Ya, have to make them early, so that my daughter can enjoy the mooncakes before leaving to Uni soon. Her next seminar is going to start on early next month, so she'll be leaving in another week.



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