Moonlight biscuit is traditionally made and sold only during Mid-Autumn Festival. It’s usually made with just cooked glutinous rice flour (Koh fun, 糕粉) and sugar syrup.
The moonlight biscuit is white in colour and slightly gritty in texture and usually pressed into a round shape. It is becoming unpopular and rare now because of the grain texture and unappealingly bland or just plain.
Tips:
- This recipe makes 2 with 150g mooncake mould and 4 with 50g mooncake mould.
- Use only 35g-40g syrup for each portion of this recipe.
Check out our mooncake recipes for this mid-autumn festival.
Chinese Version: 月光糕(月糕, 月光饼)食谱
Moonlight Biscuit Recipe | MyKitchen101en
Yield: 4 pieces
Ingredients:
- 50g Cooked glutinous rice flour (Koh fun, 糕粉)
- 35g-40g Sugar syrup
Ingredients for sugar syrup:
- 150g Granulated sugar
- 75g Water
- 1 Pandan leaf (Screwpine, optional)
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Instructions:
1 Combine sugar, water and Pandan leaf (optional), bring the mixture to boil, and then turn down the heat to low or medium-low.
2 Pandan leaves (Screwpine) are optional, the leaf adds distinctive floral-like aroma to the food. Remove the leaves after aroma is released.
3 Gently stir the sugar syrup until sugar dissolves and remove from heat, it takes about 5-6 minutes or when the syrup reaches 100°C.
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4 Set aside to allow syrup to cool completely.
5 Combine sugar syrup and cooked glutinous rice flour (Koh fun, 糕粉) until you have a crumb-like mixture that is slightly sticky.
6 Press into shape with a mooncake mould, apply some firm pressure.
7 Air dry for 2 hours before cutting or storing.
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Moonlight Biscuit Recipe
Moonlight biscuit is traditionally made and sold only during Mid-Autumn Festival. It’s usually made with just cooked glutinous rice flour and sugar syrup.
- mooncake mould
- 50 g cooked glutinous rice flour (Koh fun, 糕粉)
- 35 g sugar syrup
Ingredients for sugar syrup:
- 150 g granulated sugar
- 75 g water
- 1 piece Pandan leaf (Screwpine, optional)
Combine sugar, water and Pandan leaf (optional), bring the mixture to boil, and then turn down the heat to low or medium-low.
Pandan leaves (Screwpine) are optional, the leaf adds distinctive floral-like aroma to the food. Remove the leaves after aroma is released.
Gently stir the sugar syrup until sugar dissolves and remove from heat, it takes about 5-6 minutes or when the syrup reaches 100°C.
Set aside to allow syrup to cool completely.
Combine sugar syrup and cooked glutinous rice flour (Koh fun, 糕粉) until you have a crumb-like mixture that is slightly sticky.
Press into shape with a mooncake mould, apply some firm pressure.
Air dry for 2 hours before cutting or storing.
This recipe yields 4 pieces of biscuits.
The nutritional value for reference is for 1 piece of biscuit.
How do you store it? how long will it last?
I keep at room temperature and serve within 2-3 days.
mine didn’t hold its shape. can i add more syrup?
stupid question, how long did you cook your flour? i was scared it might be brownish…but i was also worried it would be uncooked if it looks pale.
You can buy Cooked glutinous rice flour (Koh fun, 糕粉) from baking supplies shop, it will be much easier to do this recipe.