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
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Festivities, Midautumn
Cuisine Chinese
Servings 4 pieces
Calories 215 kcal
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.
Calories: 215 kcal Carbohydrates: 54 g Protein: 1 g Fat: 0.3 g Saturated Fat: 0.05 g Polyunsaturated Fat: 0.05 g Monounsaturated Fat: 0.1 g Sodium: 7 mg Potassium: 10 mg Fiber: 0.3 g Sugar: 44 g Calcium: 3 mg Iron: 0.1 mg
Keyword moonlight biscuit, moonlight biscuits