These are the soft textured version of the Gongzai Mooncake. They are plain but full of syrup flavour, and it gets more intense the longer you keep it. They are good to keep for quite a number of weeks.
Recipe from here
Ingredients
350g plain flour (sifted)
230g golden syrup
100g peanut oil
5g alkaline water (1 tsp)
150g lotus seed paste
1 egg+ 1 tbsp, mix well and strained (egg wash)
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| give it a good stir |
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| Add in the lotus paste , mix it well |
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| Flour added in, gentle knead to form a dough (do not over do the job) |
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| Dicide and divide into portions to fit your own mould |
Methods
In a large bowl, add in syrup, peanut oil and alkaline water. Mix well. Add in lotus seed paste, keep stirring and mix until well combine.
Add in sifted flour and form a dough. Cover and let it rest for 2 to 3 hours ( I had it for longer time).
Divide the dough into portions and fit into your own mould. Roll into a ball, dust the mould with some flour, press the dough into the mould. Tap lightly to unmould. Arrange in a baking tray.
Bake in preheated oven at 160C for 10 minutes.
Remove and leave to cool for about 10 minutes.
Brush the top with beaten egg.
Bake for another for 10-15 minutes or until golden brown.
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