250g golden syrup
40g peanut oil
1/2 tbsp alkaline water
1/2 tsp baking soda
250g plain flour
200g fresh grated coconut
50g pandan juice
1/4 tsp salt
1 tbsp oil
30g cake flour
1 yolk mixed well with 1 tsp milk, sieved
1 Mix syrup, peanut oil and alkaline water. Add baking soda and flour in small portions slowly to knead into a dough. Cover with cling film to rest for 12 hours at room temperature.
2 Stir-fry filling ingredients, except cake flour, over medium heat till fragrant and slightly dried up. Then stir in cake flour slowly to fry till thickened. Remove to cool then divide into 18g each to roll into balls.
3 Wrap each filling with 25g of skin dough. Round then press into mould and flatten. Knock to unmould before arranging on baking tray.
4 Bake at 140˚C (upper heating) for 10 minutes. Remove and set aside for 10 minutes.
5 Brush mooncakes with egg wash. Bake at 140˚C for about 25 minutes till golden brown.