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.
Rate
Equipment
- 1 mooncake mould
Ingredients
- 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
Instructions
- 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.
Video
Notes
This recipe yields 4 pieces of biscuits.
The nutritional value for reference is for 1 piece of biscuit.
Nutrition (per serving)
Calories: 215kcalCarbohydrates: 54gProtein: 1gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 7mgPotassium: 10mgFiber: 0.3gSugar: 44gCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Rate this recipe
Click to rate