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3 Fish Shaped Mooncake Biscuits On White Plate

Mooncake Biscuits

  • Author: Cherie L.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 7 Small Biscuits 1x


These nostalgic mooncake biscuits are simple to make! Bring back your childhood memories with these yummy, soft mooncake biscuits during mid-autumn festival.


Units Scale

Biscuit Dough:

  • 120 g cake flour / top flour / Hong Kong flour 水仙面粉)
  • 70 g golden syrup
  • 30 g peanut oil / cooking oil
  • 4 g of alkaline water (kan sui, 碱水) about 3/4 tsp

Egg Wash:

  • 1 egg yolk + 1 tsp milk (beat to combine and sifted)


  1. Preheat oven to 170C. Line baking tray with parchment paper.
  2. Mix all ingredients for biscuit dough in a mixing bowl. Stir to combine with spatula.
  3. Cover the bowl with cling wrap. Let the dough rest in the mixing bowl for about 30 mins.
  4. After resting, take a portion and place into lightly dusted mold. Press well. My dough weighs about 30g each.
  5. Place dough onto lined baking tray. Lightly and evenly brush on egg wash. Bake in preheated oven 170C for about 10-12 mins. Then turn down oven to 160C and bake for 13-15 mins further.
  6. Once the biscuits are baked to an evenly golden brown, take the tray out of the oven and cool completely.
  7. Store in airtight container and serve after 3-4 days’ time.


Recipe from Kenneth Goh.

You can also bake the mooncake biscuits first without the egg wash, at 170C for 10-12 mins. Then, take the biscuits out of the oven, cool for 5 mins, before applying egg wash on the surface with a soft brush. Continue to bake at 160C for 13-15 mins further.

  • Category: Cookie
  • Method: Bake
  • Cuisine: Chinese

Keywords: Mooncake Biscuits